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Patricia Wells at Home in Provence

Patricia Wells at Home in Provence

Patricia Wells at Home in Provence

Photographer: Robert Freson
For the past fifteen years, Patricia Wells has been carrying on a love affair with a region of France, a centuries-old farmhouse, and a cuisine. Provence is uniquely blessed with natural beauty as well as some of the world's most appealing foods and liveliest wines Wells's culinary skills have transformed the signature ingredients of this quintessential French countryside into recipes so satisfying and so exciting that they will instantly become part of your daily repertoire.
Here are over 175 recipes from Wells's farmhouse kitchen, including whole chapters on salads, vegetables, pasta, and bread There are simple but imaginative "palate openers," such as Tuna Tapenade and Curried Zucchini Blossoms, and soul-satisfying soups, with such delights as Monkfish Bouillabaisse with Aroli, Wells's own brilliant interpretation of a Provencal classic. When it comes to meat and poultry, Wells offers earthy daubes, the slow-simmered stews so beloved by the French, and such melt-in-your-mouth delicacies as Butter-Roasted Herbed Chicken You will savor Wells's fish and shellfish creations with recipes like Seared Pancetta-Wrapped Cod. And no meal would be complete without a delight from the treasure trove of desserts here, including Cherry-Almond Tart and Winemaker's Grape Cake.
Illustrated with famed photographer Robert Fréson's captivating pictures, Patricia Wells at Home in Provence is a book you'll want to revisit time and again.
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  • Scribner | 
  • 368 pages | 
  • ISBN 9780684863283 | 
  • October 1999
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Read an Excerpt

Chapter 1


At chanteduc, the aperitif hour signals the end of the work day, the beginning of the play day. Whether it's a lively session with the mason to work out the design on a new bread oven, a social gathering with the winemaker and his wife, or simply a time to catch up on events with neighbors or visiting guests, the end of the day is synonymous with the cocktail hour, the sunset hour. It's then that bottles of anise-flavored pastis and homemade liqueurs, bowls of home-cured olives, thin slices of local black-olive-stuffed sausages, tapenade, and varied cheese spreads are brought out... see more

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