Cooking in Provence

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9780091924942: Cooking in Provence

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 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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Review:

"I watched Alex Mackay become a master during his time with me at Le Manoir aux Quat' Saisons... I think he was probably a Provençal gourmet in a former life. The recipes in this book show his passion and knowledge while taking you on a tour of all the things I love to experience whenever I'm in Provence" (Raymond Blanc)

"Alex Mackay is a brilliant chef... with a rare and very special gift" (Delia Smith)

"The perfect insight into French food without any airs and graces" (Anthony Worrall Thompson The Express)

"Just reading through the recipes in this book is enough to make you want to get down to your local farmers' market, snap up the best ingredients on offer and get cooking....great descriptions of the people and scenery in a way that really brings the region to life" (Michelle Stanistreet Sunday Express)

"The perfect purchase for any foodie" ( Heat)

Book Description:

A new edition of this classic collection of recipes: Provence's best-loved dishes, accompanied by stunning photography

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Mackay, Alex; Knab, Peter
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Mackay, Alex; Knab, Peter
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Book Description Ebury Publishing, United Kingdom, 2011. Hardback. Book Condition: New. 248 x 194 mm. 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. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: "I watched Alex Mackay become a master during his time with me at Le Manoir aux Quat' Saisons. I think he was probably a Provenal gourmet in a former life. The recipes in this book show his passion and knowledge while taking you on a tour of all the things I love to experience whenever I'm in Provence". Bookseller Inventory # ABE_book_new_0091924944

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Book Description Ebury Publishing, United Kingdom, 2011. Hardback. Book Condition: New. 248 x 194 mm. 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. Hardback. Book Condition: new. BRAND NEW, Cooking in Provence, Alex MacKay, Peter Knab, 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 # B9780091924942

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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. Hardcover. Book Condition: New. book. Bookseller Inventory # 0091924944

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