Provence: The Beautiful Cookbook

A summer vacation in Provence had interested me in its cuisine, which is tasty but not heavy. Whence my purchase of this cookbook, copies of which I have now also given as a gift to two friends. The recipes are not particularly hard, and it seems every single one of them is also illustrated in a glorious color photograph. The book also has photographic and text introductions to its chapters. These introductions tell about the history, culture, and cuisine of the various regions that comprise Provence. As for the recipes, they sometimes list ingredients which are not readily available e.g., salt cod, salt anchovies), but the author also recommends substitutes. Finally, the glossary at the back explains about some frequently used ingredients (e.g., persillade) and how to make them. This IS a beautiful cookbook, and I have enjoyed trying the recipes in it.

This book taught me how to cook. Olney was the Bomb. The glossary in this book has everything from how to cure olives, salt anchovies, explanation of all the major Meditteranean herbs. There's even a cool little section on Provencal and Rhone wines. The pictures are beautiful and Olney's prose evokes the magical Provencal landscape and connects the food with the culture of the region particularily the artists and writers who made Provence home. If you are interested in Meditteranean cooking this is a cookbook you should own.