Flavors of Provence: Recipes from the South of France

by Clare Ferguson, Peter Cassidy (Performer)

Clare Ferguson brings you delicious, authentic Provencal dishes, all bursting with the tastes and character of this beautiful region of France and beautifully photographed by Peter Cassidy. Snacks and Hors d'Oeuvres include simple recipes such as Aioli, Tapenada, Eggplant Fritters, and Fougasse breads. Next explore Salads, Soups, Lighter Dishes, and Seafood features the famous Bouillabaisse plus Clams Sauteed with Fennel and Salt Cod in a Red-wine Saouce. Meat, Game, and Poultry dishes include a rich Boeuf Gardien ("Cowboy" Beef Stew), Quails with figs, and the regional classic Sisteron-style Roasted Lamb. Luscious Desserts such as Oreillettes (pastries) or Lavender Creams with Scented Syrup are include along with Peaches Poached in Rose Wine. *Features essays on Provence's culinary traditions, including Olives, Walnuts, and their Oils; Sheep's and Goat's Milk Cheeses; Provencal Herbs, Garlic, and Spices; Wines and Spirits of Provence; and more. *A chapter on the Provencal Cook's Pantry details drinks such as Pastis cocktails and scented tisanes, plus recipes for classic ingredients such as Salt Pickled Lemons and Pissala (a fish paste).

Hardcover

First published March 1, 2007

Reviews

[Bianca · Rating 2 out of 5]

Clare Ferguson's Flavours of Provence (2007) promised to be a captivating exploration of French cuisine, but unfortunately, it didn't spark my enthusiasm for cooking. While the book's retro-style photos didn't bother me, I found many of the recipes lacked the excitement I was hoping for. That said, there are some hidden gems—like the Almond-Anchovy Paste, Beggar's Caviar, Chickpea Pancake, Scented Fruit Jelly, Soup with Pistou, and a few others—that stood out. These dishes offer a nice mix of flavour and creativity, but overall, the book didn’t quite resonate with me. It's worth a borrow from the library if you're curious, but I wouldn't go out of my way to add it to my permanent collection.