Feasts of Provence. Dieser Artikel ist nicht verfügbar.Feasts of Provence

This text takes the reader on a culinary sentimental journey through an area the author knows well. Each chapter enlarges on a different aspect of Provencal food, discussing the herbs and spices that give the idiosyncratic local flavour, as well as the "gift of the olive". There are also chapters on vegetable dishes and salads; meats, poultry and game; the "fruits de la mer"; and tempting desserts. The "feasts" of the title are the culminating event of each chapter.

Robert Carrier's long and distinguished culinary career has earned him international recognition. His first book, Great Dishes of the World, has become aclassic, selling over 4 million copies in 12 languages. Well-known both as abroadcaster and a restrauanter, he has also been the food editor of numerouspublications, including Harper's Bazzar, Vogue, and The Sunday Times. In 1987 he was awarded an honorary OBE for his contribution to the field of catering