Provence harvest / by Louisa Jones ; foreword by Dan Barber ; photographs by Guy Hervais ; with 40 recipes by award-winning chef Jacques Chibois

New York, NY : Stewart, Tabori and Chang, 2005. First Edition. Hardcover. Fine cloth copy in an equally fine dw. Particularly and surprisingly well-preserved; tight, bright, clean and especially sharp-cornered. Literally as new.; 8vo 8"" - 9"" tall; 228 pages; Description: 228 p. : col. ill. ; 31 cm. Includes bibliographical references and indexes. Subjects: Cooking, French --Provencal style. Summary: To visit Provence is to fall in love not only with its landscapes but also its food. In Provence Harvest, two longtime residents of the legendary area in the South of France take readers on a stunning tour of both the countryside and the cuisine it has inspired. Filled with recipes and reminiscences and illustrated with 200 gorgeous photographs, the book captures what it is like to cook, eat, and live in this beautiful region. Michelin two-star chef Jacques Chibois offers 40 Provençal recipes-roast partridge with chestnuts and juniper berries, ribbons of warm leeks with truffles, and French toast with roasted apples, to name a few-along with helpful advice on topics ranging from cooking fish to using flowers in the kitchen. In her engaging text, Louisa Jones explores the places and products that enhance Chibois's cooking and give it a true Provençal flavor. A tribute to the ""farm to plate"" philosophy, Provence Harvest is an insider's guide to appreciating-and re-creating-the world-famous cuisine of Provence in your own kitchen. Features stunning photography of both the cuisine and landscape of ProvenceIncludes 40 recipes by renowned French chef Jacques Chibois, along with advice for the home cookForeword by chef and James Beard Award nominee Dan Barber.