Seven Leading Chefs of Provence Create Outstanding Recipes from the Seven Distinctive Herbs of the Region.
The famous chefs at seven of Provence's top restaurants present a unique collection of recipes featuring the classic herbes de Provence - bay, fennel, marjoram, rosemary, sage, thyme and winter savory.
Anthony Gardiner offers an original collection of starters, soups, salads, main dishes and desserts reflecting the unique style of these hugely talented chefs.
Each chapter is dedicated to one herb, giving an insight into its history, cultivation and culinary uses. Anthony's conversations with the renowned chefs reveal their individual philosophies on food and the thinking behind each restaurant.
With photographs taken at the restaurants, John Freeman has captured the exotic appeal of the recipes, as well as the warmth and light of the idyllic settings. Working shots, in black and white, document life in a busy chef's kitchen. The portraits of the chefs give a clear indication of their diverse personalities.
Whether you are a cook, armchair traveller or just delight in reading cookery books, 'Herbes De Provence' transports you to the gracious world of Michelin-starred, French restaurants, where courtesy charm and, above all, a passion for food reign supreme.
Chefs and restaurants featured:
- Robert Lalleman - Auberge de Noves
- Reine Sammut - Auberge la Feniere
- Dominique Saugnac - Chez Bruno
- Vincent Maillard - La Bastide de Moustiers
- Jacques Chibois - La Bastide Saint-Antoine
- Jean-Andre Charial - Oustau de Baumaniere
- Jean-Yves Leuranguer - Palme D'Or