Brimming with over one hundred authentic recipes based on local ingredients and techniques--including a zesty Tapenade, Raviolis maison, and more--this resource lets one create the spirit of Southern France without ever leaving the home kitchen. Original.
"synopsis" may belong to another edition of this title.
Guy Gedda is the consultant chef and teacher of Provençal cookery at the Château de Berne cookery school in the Var region of Provence. Now retired from his restaurant, he spends his time as an informal ambassador for the produce, ingredients, food, and culture of Provence. Marie-Pierre Moine's recipes are all taken from Guy Gedda's courses. She lives and works in London.
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