A Taste of Provence

by Leslie Forbes

In this companion volume to her enormously successful A Table in Tuscany, Leslie Forbes goes on to explore the cuisine of Provence, with drawings an d recipes that reveal the unique character of this charming region. The author's distinctive, full-color illustrations punctuate this evocative account of an enchanting culinary adventure. Classic Recipes from the South of France--take a tour through the fragrant hills and valleys and enjoy the Provencal cuisine.

Genres: Cookbooks, France, Cooking

160 pages, Hardcover

First published December 31, 1987

About the author

"After dropping out of England's Royal College of Art without the Masters in Film and Design she had dropped out of studying physics and politics in Canada to get, Forbes won a talent contest at Vogue, where she worked as a designer until she couldn't stand fashion any more. She then became a designer for BBC-TV (once constructing a life-size working robot out of pasta) and the author of award-winning food/travel books including Table in Tuscany. A regular presenter/writer of BBC radio documentaries, since 1990 Forbes turned to fiction in 1995, when she wrote the internationally acclaimed thriller Bombay Ice, which wove Chaos Theory into a Bollywood remake of Shakespeare's Tempest. Her equally-acclaimed second and third novels, Fish, Blood & Bone and Waking Raphael (which 2003 Booker Prize chairman John Carey called "pretty well perfect"), also engage the ways in which science and art speak to each other. She is as involved with political and free-speech issues as she is with the relationship between art and science, and her writing is deeply inspired by her work as a volunteer "mentor" with refugee writers at the Medical Foundation for Victims of Torture."

http://www.scienceandliterature.org/s...

Reviews

[Lisa · Rating 5 out of 5]

Am I going to make any of the recipes out of this book? No. Was it a perfect travel diary through 1980’s France culinary geography? Yes.

Lovely watercolor vignettes throughout, precise recipes (even if I won’t be preparing mussels en pastis).

“The art of good cooking is to make the most of a few simple ingredients.” Bien sûr!

[Kimberly · Rating 3 out of 5]

Very dated at this point but a pleasure to look through.