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Made In Marseille: Food And Flavors From France's Mediterranean Seaport

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272 Pages
Harper Collins
Pub. Date:
Sep 04, 2002
Color Photographs
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Famed for its sun-drenched beauty, lively culture, and glorious bouillabaisse, Marseille has long produced some of the most tempting and diverse food in all of France. This quaint port and bustling city has been a true melting pot for thousands of years, embracing not only the rich bounty of local foods, but also new flavors introduced by immigrants and travelers from its Mediterranean neighbors, including Tunisia, Morocco, Algeria, and Spain. The result is a form of French cooking as colorful and cosmopolitan as the town itself, including Marseille-style Fish Paella, Chicken BSteeya (filo pie), as well as many classic versions and variations on its celebrated bouillabaisse.

Now, popular restaurant critic and food writer Daniel Young brings the flavors of the Provencal capital to American tables with Made in Marseilles. Following the popularity of his acclaimed first book, The Paris Cafe Cookbook, Young evokes the authentic culinary and cultural flavors of Marseille with 120 easy-to-follow recipes that capture the romantic spirit that fuels Americas intense fascination with Provence. Beautifully illustrated with black and white photographs, Made in Marseille will be a treasured companion for cooks and travelers alike.

Related Categories:

Fish and Seafood, French

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