Patricia Wells at Home in Provence: Recipes Inspired by Her Farmhouse in France

In luscious pictures (by Robert Freson), recipes and anecdotes, "Patricia Wells At Home In Provence" contributes enthusiastically to America's love affair with the place. Seasonal freshness is paramount and Wells prefers her meats and fish whole and unboned. Organized by course, Recipes include tips for storage, techniques, accompaniments and wines. Many recipes are simple - a "caviar" made with black olives and butter, Goat Cheese Gratin ("pizza without the crust"), raw Grated Beet Salad, Quick Chicken Lemon Soup, Potatoes Roasted in Sea Salt, Lemon-Thyme Lamb Chops. Others require a bit more time - Beef and White Wine Daube From Arles with Anchovies and Capers, Chanteduc Rabbit with Garlic and Preserved Lemons, Sea Bass in Parchment with Warm Pistou. One of the nicest aspects of Wells style is her penchant for describing techniques and the reasoning behind them - from the action of citrus in a seviche to filleting a fish to blanching olives or cutting up a rabbit. A delightful treat for sensuous cooks.

I have owned this cookbook for over two years now and I still pull it out just to read the recipes and look at the beautiful photographs. I have made dozens of the recipes and have found them all to be wonderful - well written, simple to prepare, and always delicious. If I had to limit myself to only one cookbook (and I have many,) this would be the one I'd choose.

After checking this book out of the library 4 times, I bought my own copy. The recipes are superb, and they are just the beginning of the journey. She gives suggestions to vary the recipes, and they all seem to work well. In the side dishes, for instance, I have made the speedy ratatouille, tomato confit, potato gratin, couscous, and several others. Each of them has been a real success. The narrative is almost like having a converstaion with Patricia Wells in her kitchen, and the pictures are views of the life she lives as well as the food she creates. I think this book is a classic.

We spent 1 week in Provence this year, and have become so attached to it! Having coming back to California I've realized that with the strong climatic connections, we can adapt our life a bit and relive our experiences. This cookbook is wonderful - I now know why Patricia cooks for friends all of the time - I have made so many of her recipes we can hardly eat it all! I have visited our own farmers market and have found such pleasure re-enacting our visits to the markets in Provence. Especially easy for the working wife/mother are the fish wrapped in pancetta, and the Pasta with Roquefort/lemon zest/rosemary. I slow-roasted big red onions this weekend, and am preserving lemons, and planning on doing the salt-cured olives, plus trying the brioche recipe, and on and on and on!!! Thank you Patiricia for this book!