Simple French Cuisine: From Provence and Languedoc by Jenny Baker

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  • Guinea fowl stuffed with mushrooms (Pintade farcie aux champignons)

    • saladdays on December 31, 2017

      Wouldn't have thought of using mushrooms to stuff a bird, but this works very well without overwhelming the delicate taste of guineafowl. Flavour adds a good depth to the gravy/sauce.

  • Warm potato salad with basil (Salade de pommes de terre au basilic)

    • veronicafrance on June 02, 2017

      Not bad. The recipe has garlic, but no onion. I think potato salad is incomplete without onion, so I skipped the garlic and added a couple of finely sliced spring onions instead.

  • Chicken with forty cloves of garlic (Poulet aux quarante gousses d'ail)

    • veronicafrance on October 07, 2020

      This is a French classic. I would recommend a couple of modifications to the method: after turning the chicken in the oil, I browned it on top of the stove before adding the garlic and a small glass of white wine. Counsel of perfection: if making it in the spring, use fresh new-season garlic. Serve with bread or toast to smear the roasted garlic on.

  • Artichokes with thyme (Artichauts en barigoule)

    • veronicafrance on November 24, 2017

      This is a classic recipe from southern France. The recipe suggests you can make it with Breton artichokes but really, you can't. You need the little violet ones from Provence or the Languedoc that don't have chokes. And be ruthless about trimming them -- cut off the top third and pull off all the tough outer leaves till you get to the paler inner ones. Once that's done, it's easy -- just leave it to simmer on a low heat till the artichokes are done.

  • Potatoes with pork and thyme (Bombine)

    • veronicafrance on December 10, 2015

      Meh. Rather bland and uninteresting, even with the addition of a few dried mushrooms. It also came out too dry. Wouldn't make this again.

  • Shortcrust pastry (Pâte brisée)

    • lils74 on May 21, 2019

      Great simple recipe that came together perfectly. I used it when making this tart from the author's other book, Cuisine Grandmere:

  • Pork with rosemary and aubergines (Porc au romarin et aux aubergines)

    • JELogan on July 01, 2020

      While I find frying aubergine to be a bit of a palaver, the end result was definitely worth it. Not much of a marinade to speak of, but with good, freshly milled pepper, the chops get a good kick. Stuck it in the oven with the rosemary sprigs from the marinade to intensify the flavor.

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  • ISBN 10 0571144543
  • ISBN 13 9780571144549
  • Linked ISBNs
  • Published Apr 13 1992
  • Format Paperback
  • Page Count 272
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Faber and Faber
  • Imprint Faber and Faber

Publishers Text

With over 200 recipes for vegetarians and meat-eaters, this book adapts French cuisine for use in English kitchens with easily available and seasonal ingredients. There are descriptions of day-to-day cooking in Provence and the author shows how meals can be prepared quickly and efficiently. Jenny Baker is the author of "The Student's Cookbook", "Vegetarian Student" and "Simply Fish".

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