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• by:
• Ferguson, Clare

Now in paper. 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 Aoli, Tapenade, Eggplant Fritters, and Fougasse breads. Next explore Salads, Vegetables, and Grains, from Salade Nicoise to Camargue Red Rice Salad. Soups, Lighter Dishes, and Seafood features the famous Bouillabaisse plus Clams Sauted with Fennel and Salt Cod in a Red-wine Sauce. 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 included along with Peaches Poached in RosE Wine.