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At Home in Provence by Patricia Wells

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Notes about this book

  • Eat Your Books

    This copy is an imported version, so may differ slightly from the US version.

  • lbarzin on December 23, 2009

    I love this book. All the recipes work and aren't too fussy.

Notes about Recipes in this book

  • Anne's goat's cheese gratin

    • DKennedy on November 21, 2013

      This is a lovely appetizer and will forever remind me of the starter served at the cafe across from our first apt in Nob Hill.

  • Porquerolles Island toasted almonds

    • twoyolks on December 28, 2015

      The almonds have a lot of thyme flavor. When baking them, the egg whites cooked into a solid mass that was a bit off putting.

  • Rocket & Parmesan salad

    • DKennedy on November 21, 2013

      Discovered this recipe when Michelle was looking for a recipe to make for Supper Club. This is an example of when all you need are good, simple ingredients to make something spectacular. There is nothing to this recipe. A little olive oil, s and p, and a squeeze of lemon juice. Tossed with arugula, olives, park and pancetta. Utter perfection.

  • Daniel's chickpea salad

    • twoyolks on February 11, 2013

      I replaced the savory with marjoram. The dressing went nicely with the chickpeas but the salad could use some additional ingredients. Some red onions and cherry tomatoes would go nicely.

  • Winter pistou

    • twoyolks on January 09, 2015

      Despite the simple ingredients, the soup has a lot of flavor (particularly from the beans). However (while realizing this is a winter soup), I missed non-root vegetables in it.

  • Provençal roast tomatoes

    • Avocet on August 19, 2011

      Very good and easy. Good side dish for a wide range of main dishes.

  • Monsieur Henny's aubergine gratin

    • elibecker on January 02, 2010

      Easy, fast and fabulous

    • twoyolks on July 21, 2014

      This is basically eggplant halves baked with tomatoes on top. Unfortunately, the eggplant and tomatoes don't really meld into a single dish. Compounding this is the fact that it's also hard to eat (the tomatoes cut easily, the eggplant not as much).

    • Globegal on November 09, 2013

      First made 10-20-13. Used Pecorino Romano instead of Parmesan . Delicious. Good with Parmesan, too

  • Carrots Provençal

    • Emily Hope on December 06, 2010

      Delicious and simple way to cook carrots. For some reason (probably because that's all that's in the fridge!) I use green olives rather than black. Last time I made the carrots weren't quite sweet enough, so I added a pinch of sugar and deglazed with some white wine, which worked well.

  • Fusilli with sausage, fennel & red wine

    • ncollyer on October 21, 2018

      A delicious quick dish. The technique of reducing the wine with the sausage results in a complex rich flavour with very little effort. I usually add sautéed crimini mushrooms.

  • Penne 'risotto'

    • smccandless on August 17, 2013

      The recipe does not include turnips, carrots or celery.

  • Crusty wheat & polenta bread

    • twoyolks on January 09, 2015

      The polenta gave an interesting flavor and texture to the bread. However, the bread didn't have a lot of structure so the crumb was more similar to a soda bread than a yeast bread.

  • Chicken with tarragon & sherry vinegar

    • Avocet on August 19, 2011

      Very good with legs and thighs. The cream is not necessary. I increased the mustard and tomato paste a bit.

  • Couscous my way

    • twoyolks on June 29, 2017

      This is both a really simple and really tasty way to make couscous. It cooks incredibly fast. The olive oil and salt add a lot of good flavorful. It can really only be made with tiny, Moroccan style couscous (not Israeli couscous).

  • Leg of lamb on a bed of artichokes, potatoes & herbs

    • amoule on April 03, 2015

      pg. 264 Recipe also calls for two whole heads of garlic.

  • Winemaker's grape cake

    • JFM on September 24, 2013

      The best cake I've ever baked ! Even our cat (!) loved it......

  • Lemon lovers' tart

    • scurtis on July 16, 2014

      excellent, very easy pastry. make pastry at the last minute. lemon curd a day ahead

  • Gingered confit of apples & pears

    • DKennedy on September 06, 2014

      Made a 1/2 recipe of this, substituting a good knob of candied ginger for the real thing. Wonderful. Served it over vanilla bean ice cream and topped with a dollop of heavy cream.

  • Double vinegar vinaigrette

    • Foodelf on March 17, 2012

      I keep returning to this vinaigrette time after time!

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Reviews about this book

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  • ISBN 10 1856265544
  • ISBN 13 9781856265546
  • Published Apr 14 2005
  • Format Paperback
  • Page Count 352
  • Language English
  • Countries United Kingdom
  • Publisher Kyle Cathie
  • Imprint Kyle Cathie

Publishers Text

Patricia Wells takes us on a gastronomique tour of the local food and the recipes she has been inspired to cook and create at Chanteduc - her lovingly restored farmhouse in Provence - where she has established the dream vineyard. Sharing with neighbours, merchants, friends and family a love of provencal cooking, Patricia Wells At Home in Provence celebrates a cuisine that is rich with textures, flavours, colours and aromas. From Curried Courgette Blossoms to Fig, Apricot & Walnut Raisin Rye Bread, from Gigot Provencal to Corsican Cheesecake, here is a rich feast of dishes for all occasions. Combined with it are Patricia Wells' hallmarks: quotes from well known chefs and foodies down the ages and tips on shortcuts, varieties of produce and marketing. Each recipe is underlined by her cooking philosophy to keep it fresh, keep it simple, respect the seasons and allow the integrity of an ingredient to shine through. Complete with recommended wines, this is the ultimate guide to Provencal cookery.

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