A Pig in Provence: Good Food and Simple Pleasures in the South of France by Georgeanne Brennan

  • Goat cheese salad with fried bread (Salade au fromage du chèvre avec croûtons frites)

    from A Pig in Provence: Good Food and Simple Pleasures in the South of France A Pig in Provence by Georgeanne Brennan

    • Categories: Salads; Side dish; Cooking for 1 or 2; French; Vegetarian
    • Ingredients: baguette bread; greens of your choice; firm goat cheese; tomatoes
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 081185213X
  • ISBN 13 9780811852135
  • Linked ISBNs
  • Published May 08 2007
  • Format Hardcover
  • Page Count 223
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

From the author of Potager: Fresh Garden Cooking in the French Style comes another extraordinary memoir of a woman embarking on a new life--this time in the South of France. Thirty years ago, James Beard Award-winning author Georgeanne Brennan set out to realize the dream of a peaceful, rural existence en Provence. She and her husband, with their young daughter in tow, bought a small farmhouse with a little land, and a few goats and pigs--and so began a life-affirming journey. Filled with delicious recipes and local color, this evocative and passionate memoir describes her life cooking and living in the Provencal tradition--an entrancing tale that will whet the appetite and the spirit--perfect for foodies, Francophiles, or anyone who's dreamed of packing their bags and buying a ticket to the good life.

Georgeanne Brennan's captivating memoir reminds me of why I, too, was enchanted by Provence. She beautifully captures the details of living in a place where the culture of the table ties a community together-where everyone knows the butcher and the baker, and everyone depends on the farmers.

-Alice Waters, owner, Chez Panisse

Other cookbooks by this author