Synopsis
Written by a chef trained at the Manoir Aux Quat' Saisons, this book is a collection of timeless recipes from Le Baou d'Infer, a cookery school in the heart of Provence. From Daube Nicoise to Gratin of Swiss Chard and Wild Herbs to Chocolate Orange and Pinenut Torte, these are recipes that truly capture the spirit of the region. This book is one born not just out of a passion for provencal cooking but also for the provencal lifestyle.
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About the Author
Alex Mackay is the former director of the cookery school at Raymond Blanc's world-famous Le Manoir Aux Quat' Saisons.
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Cooking in Provence
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Cooking in Provence
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Cooking in Provence
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Cooking in Provence
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