The Booksnob’s Blog

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Provence Cookery School

Provence Cookery SchoolProvence Cookery School: Shop, cook and eat like a local
by Gui Gedda & Marie-Pierre Moine

A version of this review was published previously on my old blog, but this cookbook is so gorgeous that I’m going to review it again. I’ve already borrowed it from the library twice, and each time I can hardly bear to take it back again.

This is genuine Provençal cookery by a master of the genre, presented as it would be during a week in a French cookery school.  It starts off simply with authentic Provençal ingredients, methods and easy recipes, and progresses gradually to more complex dishes.

What I love about Provençal cookery is its uncomplicated approach. Thank the culinary gods, there is nothing remotely resembling molecular gastronomy or any other avant-garde conceits in Monsieur Gedda’s kitchen. Nor any fussing about with sauces that take eight hours and use every pot in your kitchen, just lovely, traditional fare relying on fresh, top-quality ingredients and simplicity of presentation. 

The recipes are accompanied by beautiful photographs, and the Provençal classics are all in there  – soupe au pistou, fish cookery, herb and wine infusions for pot roasts, Provençal breads, pissaladière (Provençal pizza) Socca (the street food of Nice), vegetable tarts, pine nut and lavender biscuits, gorgeous fruit gâteaux, French goat cheeses. Definitely one to swoon over, and even better, every one of the recipes is achievable.


January 9, 2008 - Posted by | Cookbooks, Non fiction

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