Herbes de Provence. Seven top provençal chefs and their recipes eBook
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Bay, fennel, madoram, rosemary, sage, thyme and winter savory: all these perennial herbs grow in the south of France and go together to make up the packet of herbs with the label'herbes de Provence'. Taking this herb packet as his simple theme, Anthony approached seven top chefs across the region and invited them. to create seven recipes based on one of the seven herbs. The result is an original collection of starters, soups, salads, main dishes and desserts reflecting the unique style of these hugely talented chefs. Each chapter is dedicated to one herb, giving an insight into its history cultivation and culinary uses. Anthony's conversations with the renowned chefs reveal their individual philosophies on food and the thinking behind each restaurant. With photographs taken at the restaurants, John Freeman has captured the exotic appeal of the recipes, as well as the warmth and light of the idyllic settings. Working shots, in black and white, document life in a busy chefs kitchen. The portraits of the chefs give a clear indication of their diverse personalities. Whether you are a cook, armchair traveller or just delight in reading cookery books, Herbes de Provence transports you to the gracious world of French restaurants, where courtesy, charm and, above all, a passion for food reign supreme.
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Herbes de Provence. Seven top provençal chefs and their recipes.pdf
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This Herbes de Provence recipe really couldn't be easier to throw together. I didn't even dirty a spoon…all I did was put all the ingredients in a jar and gave it a little shake. You can use it as is, or you could use grind it up in a spice grinder. Or you could wrap it up in cheesecloth to infuse the flavor into a soup. Endless possibilities!
Anthony Gardiner | LibraryThing
Yet dried herbes de Provence blends are more common, and make their way into cooking throughout France. In fact, because the hallmark of these herbs is their piney, perfumey aroma, the dried versions—which can be very aromatic indeed—work plenty of magic in recipes. Just be sure not to get overly enthusiastic: They can overpower a dish if used in abundance. Generally, you'll need to use ...