Patricia Wells ist eine gefeierte Kochbuchautorin und kulinarische Pädagogin, die sich mit Leidenschaft der Erforschung der französischen Küche widmet. Ihre Arbeit zeichnet sich durch einen Fokus auf authentische Aromen und Techniken aus, die das Wesen der französischen Tafelkultur einfangen. Wells bringt eine tiefe Wertschätzung für saisonale und regionale Zutaten in ihre Rezepte und ihren Unterricht ein. Leser und Studenten schätzen gleichermaßen ihre Fähigkeit, komplexe Kochkünste zugänglich zu machen.
Drawing from her renowned cooking schools in France, Patricia Wells offers a comprehensive collection of recipes designed to guide both novice and experienced cooks toward culinary success. This cookbook serves as a modern successor to Julia Child's classic, emphasizing accessible techniques and flavorful dishes that reflect the essence of French cuisine. With her expert insights, Wells empowers readers to enhance their cooking skills and enjoy the art of preparing delicious meals.
Meticulously written recipes explain the basics--rules that will help anyone become a better cook--while providing the deep satisfaction that comes from creating exquisite food that extracts the best of fresh ingredients. Here are some of [Wells's] best recipes for appetizers, desserts, and everything in between, dishes inspired by the vibrant Provençal countryside and the bustle of Parisian life, including Miniature Onion and Goat Cheese Tatins, Zucchini and Basil Velouté, Fricassée of Chicken with Fennel, Capers, Tomatoes and Sausage, and Apricot and Lavender Honey Sorbet.
A fresh and beautiful photographic celebration of romantic Provence, featuring thirty-five Mediterranean lunchtime recipes from a Michelin three-star chef. Lunch in Provence is a richly evocative blend of photographs, recipes, and literary and historical citations inspired by the beauty and unparalleled culinary tradition of Provence. Best-selling author and photographer Rachael McKenna trains her lens on the landscape, people, and food of one of the world’s most beloved travel destinations. Thirty-five recipes from chef Jean-André Charial feature classic Provençal recipes alongside modern offerings from his award-winning restaurant Oustau de Baumanière. From fortified medieval villages perched atop a mountain to wide sweeps of dappled waves below, from tidy rows of lavender and grapevines to pyramids of fresh produce and spices in the market, from flaky grilled sea bass with fresh ratatouille to racks of lamb in an herb crust with crisp asparagus, and from hazelnut clafoutis with cherries and raspberries to lemon tarts, all the sights and delights of Provence are extolled in their finest sun-soaked glory. Renowned food critic, author, and cooking-school chef Patricia Wells offers a very personal introduction drawn from years of visiting and living in Provence, where she revels in the fresh ingredients, dramatically beautiful landscape, lively local characters, and enviable languorous lifestyle.
Featuring over 150 recipes, this comprehensive guide by culinary legend Patricia Wells focuses on crafting delicious and hearty salads suitable for any occasion. Accompanied by stunning color photographs, the book offers a variety of creative ideas and techniques to elevate salad-making, making it an essential resource for both novice and experienced cooks.
The memoir presents a captivating dual narrative from Patricia Wells and her husband, Walter, chronicling their 25 years of life in France. They share a blend of humorous and poignant experiences, providing a vivid portrayal of their cherished home and the remarkable individuals they've encountered. Through their unique voices, the couple invites readers into the enchanting world of French culture and cuisine, revealing both the joys and challenges of their expatriate journey.
Patricia Wells met ici les légumes à l'honneur, les délivrant de leur statut de garniture pour en faire les ingrédients phares de ses recettes. De l'artichaut à la truffe en passant par la courgette et le potiron, l'aubergine et la pomme de terre, elle nous offre une palette multicolore de plats qui exploitent les ressources des légumes et des fruits, des fines herbes et des aromates, au fil des saisons. On y trouve de grands classiques comme le gaspacho ou le gratin savoyard, mais aussi des recettes originales comme les gaufres de pommes de terre au saumon fumé, les fleurs de courgettes farcies ou le sorbet à la tomate. Avec près de 200 recettes savoureuses, gorgées des bienfaits de la nature et accompagnées d'une information nutritionnelle précise, découvrez une cuisine qui associe légèreté et gourmandise.
Focusing on the essence of French cuisine, this book showcases a collection of recipes inspired by a home garden in Provence. Patricia Wells emphasizes the use of fresh, flavorful ingredients that can be easily accessed by home cooks. Each recipe reflects the vibrant produce of the potager, making it a celebration of seasonal vegetables and the joys of cooking with them.
Presents an introduction to the food scene in Paris, and features 150 recipes that represent that best of Parisian cooking, including appetizers, salads, breads, vegetables, potatoes, pasta, soups, fish, poultry, meats, and desserts
This award-winning book showcases Provence's beauty and fresh-food markets, featuring recipes from a farmhouse kitchen that prioritize seasonality and simplicity. Each dish respects local ingredients and aligns with contemporary tastes, complemented by vibrant color photos.
