Alex Mackay Cooking in Provence

ISBN 13: 9780091924942

Cooking in Provence

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9780091924942: Cooking in Provence

In 2000, Alex Mackay and Peter Knab opened Le Baou d'Infer, a cooking school in the heart of the Provencal countryside. Cooking in Provence is a collection of recipes born out of this experience—dishes cooked by Alex and his students and inspired by their love not just of the intoxicating flavors and food of the region, but its way of life. The recipes reflect the changing seasons, from refreshing summer dishes such as Salade Niçoise and Pissaladiere to the warming comfort of Daube en Boeuf and Bouillabaisse, authentically evoking the region's unique identity. Peter Knab's stunning photographs sit alongside Alex's vivid descriptions of the scenery, markets, and people. Together they conjure a vision of Provence and the food integral to the region—from the fish caught along its beautiful coastline to the aromatic herbs and vegetables harvested from its fields and the fruit grown in its orchards. This book provides not just a wonderful collection of mouthwatering dishes, but a slice of the warmth and beauty of Provence itself.

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About the Author:

Alex Mackay is former sous-chef at Raymond Blanc's world-famous Le Manoir aux Quat' Saisons and former director of Le Manoir's cooking school. He set up Le Baou d'Infer, a cooking school in the heart of Provence, and now heads up Delia Smith's cooking workshops. He was the 2006/2007 Guild of Food Writers Cookery Journalist of the Year award winner. Peter Knab is the photographer for 50 Great Curries of India and Delia Smith's Summer Collection.

From Publishers Weekly:

A joint venture of photographer Knab and chef Mackay, this beautiful, coffee-table quality cookbook celebrates the team's partnership in the cooking school Le Baou d'Infer in Provence. Reminiscent of Richard Olney's Provence: the Beautiful Cookbook and Patricia Wells at Home in Provence, the volume will satisfy both armchair travelers and armchair chefs. Each section begins with a charming, personal introduction to a particular aspect of classic Provençal cooking: fresh produce, local seafood, daubes and bouillabaises, wild foods such as game and mushrooms, fruit-filled desserts and pantry standards such as pâtés, purées, confit and confiture (jam). These chapter introductions and the recipe head notes are also peppered with Mackey's amusing insights on the region's customs and idiosyncrasies. Near the beginning of the volume, for example, he describes the legendary mistral wind, which can be so irritating that "if it lasts for more than 5 days, a husband has a legal right to kill his wife" (or so the rumor goes). The design of the book has a restrained elegance; Knab's photographs of the food, the French and the environs are vivid enough to inspire envy in those who do not live in Provence. Since the volume focuses on classic recipes for traditional dishes like Petite Friture (Deep-Fried Whitebait) and Salade Niçoise, there are few new tastes in this cookbook. But there are variations: in addition to a clear and simple recipe for the classic Beignet de Courgettes et Ses Fleurs (Courgette Fritters), Mackay offers an alternate way of preparing these ephemeral short-season squash blossoms: Fleurs de Courgettes Farcies aux Tomates (Stuffed Courgette Flowers with Tomatoes). This lovely cookbook will surely tantalize the inexhaustible interest of Provence fans.
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Alex Mackay, Peter Knab
Published by Ebury Publishing, United Kingdom (2011)
ISBN 10: 0091924944 ISBN 13: 9780091924942
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Book Description Ebury Publishing, United Kingdom, 2011. Hardback. Book Condition: New. Language: English . Brand New Book. Alex Mackay is the chef who runs Delia Smith s renowned cookery school in Norwich; a man she has described as having a rare and special gift for cookery. After working with Raymond Blanc, first as a sous-chef at Le Manoir au Quat Saisions then as Director of Blanc s cookery school, in 2000, Alex and photographer Peter Knab opened Le Baou d Infer, a cookery school in the heart of the Provencal countryside. Cooking in Provence is a collection of recipes born out of this experience - dishes cooked by Alex and his students and inspired by their love not just of the intoxicating flavours and food of the region, but its way of life. The recipes reflect the changing seasons, from refreshing summer dishes such as Salade Nicoise and Pissaladiere to the warming comfort of Daube en Boeuf and Bouillabaisse, authentically evoking the region s unique identity. Peter Knab s stunning photographs sit alongside Alex s vivid descriptions of the scenery, markets and people. Together they conjure a vision of Provence and the food integral to the region - from the fish caught along its beautiful coastline, to the aromatic herbs and vegetables harvested from its fields and the fruit grown in its orchards. This book provides not just a wonderful collection of mouthwatering dishes, but a slice of the warmth and beauty of Provence itself. Bookseller Inventory # AAZ9780091924942

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Book Description Ebury Publishing, United Kingdom, 2011. Hardback. Book Condition: New. Language: English . Brand New Book. Alex Mackay is the chef who runs Delia Smith s renowned cookery school in Norwich; a man she has described as having a rare and special gift for cookery. After working with Raymond Blanc, first as a sous-chef at Le Manoir au Quat Saisions then as Director of Blanc s cookery school, in 2000, Alex and photographer Peter Knab opened Le Baou d Infer, a cookery school in the heart of the Provencal countryside. Cooking in Provence is a collection of recipes born out of this experience - dishes cooked by Alex and his students and inspired by their love not just of the intoxicating flavours and food of the region, but its way of life. The recipes reflect the changing seasons, from refreshing summer dishes such as Salade Nicoise and Pissaladiere to the warming comfort of Daube en Boeuf and Bouillabaisse, authentically evoking the region s unique identity. Peter Knab s stunning photographs sit alongside Alex s vivid descriptions of the scenery, markets and people. Together they conjure a vision of Provence and the food integral to the region - from the fish caught along its beautiful coastline, to the aromatic herbs and vegetables harvested from its fields and the fruit grown in its orchards. This book provides not just a wonderful collection of mouthwatering dishes, but a slice of the warmth and beauty of Provence itself. Bookseller Inventory # AAZ9780091924942

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Book Description Ebury Press, 2008. Book Condition: New. Presents a collection of recipes inspired by not just the flavours and food of the region, but its way of life. This illustrated book features recipes that reflect the changing seasons, from refreshing summer dishes such as Salade Nicoise and Pissaladiere to the warming comfort of Daube en Boeuf and Bouillabaisse. Num Pages: 192 pages, col. Illustrations. BIC Classification: 1DDF; WBN. Category: (G) General (US: Trade). Dimension: 254 x 199 x 20. Weight in Grams: 832. . 2008. New Ed. Hardcover. . . . . Bookseller Inventory # V9780091924942

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Book Description Ebury Press. Book Condition: New. Presents a collection of recipes inspired by not just the flavours and food of the region, but its way of life. This illustrated book features recipes that reflect the changing seasons, from refreshing summer dishes such as Salade Nicoise and Pissaladiere to the warming comfort of Daube en Boeuf and Bouillabaisse. Num Pages: 192 pages, col. Illustrations. BIC Classification: 1DDF; WBN. Category: (G) General (US: Trade). Dimension: 254 x 199 x 20. Weight in Grams: 832. . 2008. New Ed. Hardcover. . . . . Bookseller Inventory # V9780091924942

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Book Description Ebury Press, 2008. hardback covers. Book Condition: NUOVO. With Peter Knab. cm.17x24, pp.192 ill.col. Ebury Press 2008, cm.17x24, pp.192 ill.col. hardback covers. Bookseller Inventory # 223275

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