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Patricia Wells 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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  • ISBN 10 1856261921
  • ISBN 13 9781856261920
  • Published Sep 18 1997
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United Kingdom
  • Publisher Kyle Cathie
  • Imprint Kyle Cathie


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