Cooking in Provence or Fish

Cooking in Provence: Over 70 Timeless Recipes

Author: Alex MacKay

Four years ago, chef Alex Mackay and photographer Peter Knab realized a dream when they opened Le Baou d’Infer, a cooking school in the heart of the Provençal countryside. In this pictorially stunning cookbook, they present an enticing selection of Provence’s classic dishes. In harmony with the changing seasons, more than 70 recipes capture the tastes and smells of the region—Braised Peppers with Anchovies and Olives; Grilled Mussels with Basil; Roasted Sea Bass with Fennel; Leg of Lamb Stuffed with Herbs; Sautéed Ceps and Chestnuts in Red Wine Sauce; Figs in Blackberry Coulis. This book is born not only from a passion for the flavors of the region but also for its way of life, here beautifully evoked in photos and descriptions of Provence’s local markets, its residents, and its glorious scenery.

Says chef Raymond Blanc, “I watched Alex Mackay become a master during his time with me at Le Manoir aux Quat’ Saisons, and I have always said he is more French than a Frenchman. The recipes in this book show his passion and knowledge while taking you on a tour of all the things I love to eat and experience whenever I’m in Provence.”

Table of Contents:

	Foreword	6
	Le Baou d'Infer	7
	Introduction	9
	Les Jardins de Provence	15
	Au Bord de la Mer	37
	Bouillabaisse and Other Stories	67
	The Hunt, the Harvest and Winter	113
	Sweet Provence	139
	The Provencal Pantry	163
	Index	190

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Fish

Author: Sophie Grigson

Grilled, fried, roasted, or steamed, fillets or steaks, whole or boned, on or off the shell, sauced lavishly or dazzling in pure simplicity-there is nothing so fine as fish that has been cooked with love and care. Fish is delicious, healthy, and easy to prepare, but there are still many cooks who worry about what to buy and what to do with it. In Fish, these problems are addressed and solved. Sophie Grigson has collected more than 180 marvelous fish recipes-Tuna Teriyaki with Soba Noodles, Maryland Crab Cakes, Provençal Fish Soup, Thai Squid Salad, Yucatan Fish Tortillas-and if anyone can teach you about matters piscine, expert William Black can! Armed with helpful tips on buying, storing, and preparing fish, you will soon share this couple's passion and expertise.

Library Journal

Daughter of the late Jane Grigson, Sophie Grigson is a well-known British food writer in her own right. Black, her husband and an authority on fish and sustainable fisheries, provides the practical information on fish and seafood, while she presents close to 200 recipes, from Grilled John Dory with Salsa Verde to What-You-Will Stew. Grigson has a lively style and a delightful turn of phrase, and her recipes are fresh and mostly simple, although they do presume some kitchen experience. It's too bad that the publisher didn't undertake an Americanized edition of the book, which would have made it accessible to a much wider audience. (Although there is a chart of American substitutions for some fish, and many recipes list alternatives, much of the information is specific to Great Britain, and British recipe terminology is often a different language from ours.) Nevertheless, this is strongly recommended for special and larger collections. Copyright 1999 Cahners Business Information.