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Index
Cover
Contents
List of Recipes
About the Book
Title Page
Foreword
Le Baou d’Infer
Introduction
Les Jardins de Provence
Soupe De Feves Et Petits Pois (Pea and Broad Bean Soup)
Aubergine A La Menthe Et Aux Piments (Aubergines with Mint and Chilli)
Poivrons Braises Aux Olives (Braised Peppers and Olives)
Souffle De Poivrons Rouges (Twice-cooked Red Pepper Soufflé)
Fleurs De Courgettes Farcies Aux Tomates (Stuffed Courgette Flowers with Tomatoes)
Beignets De Courgettes Et Ses Fleurs (Courgette Fritters)
Tarte Fine Aux Tomates (Tomato Tart)
Gratin De Blettes (Swiss Chard Gratin)
Provencal Breadcrumbs
Betterave Rotie Au Fromage De Chevre (Roasted Beetroot with Fresh Goats’ Cheese)
Banon Roti, Tomates Cerises (Roast Banon Cheese with Cherry Tomatoes)
Au Bord de la Mer
Sardines Grillees, Sauce Vierge (Grilled Sardines with Tomatoes)
Sardines Farcies Aux Blettes (Sardines with Swiss Chard)
Petite Friture (Deep-fried Whitebait)
Daurade En Papillote (Baked Sea Bream)
Daurade Grillee Au Pistou De Coquillage (Grilled Sea Bream with a ‘Pistou’ of Shellfish)
Gigot De Lotte (Baked Monkfish)
Rouget A La Tapenade (Red Mullet with Tapenade)
Moules Grillees Au Basilic (Grilled Mussels with Basil)
Moules Au Safran (Mussels with Saffron)
Fricassee De Gambas, Moules Et Coques (Fricassée of Prawns, Mussels and Cockles)
Soupe De Gambas Aux Confit De Tomates (Tiger Prawn Soup with Confit Tomatoes)
Gambas Au Beurre De Tomate Et Basilic (Grilled Prawns with Tomato and Basil Butter)
Bouillabaisse and Other Stories
Bouillabaisse
Le Baou D’Infer Bouillabaisse (Our Bouillabaisse)
Bourride De Lotte (Monkfish Bourride)
Rouille
Soupe Au Pistou (Vegetable Soup with Basil)
Artichauts A La Barigoule (Artichokes Braised in Olive Oil)
Petits Farcis Provençaux (Provençal Stuffed Vegetables)
Pissaladiere (Caramelised Onion Tart)
Salade Niçoise
Tian D’Aubergines (Aubergine Gratin)
Aïoli Garni
Ratatouille
Chapon De Mer Farci (Stuffed Scorpion Fish)
Morue A La Benedictine (Brandade) (Salt Cod Purée)
Morue En Raite (Baked Salt Cod with Tomatoes, Olives and Capers)
Loup Roti Au Fenouil (Roast Sea Bass with Fennel)
La Daube Niçoise
Côtes De Boeuf Avec Oignons Rouges (Ribs of Beef with Red Onions and Garlic)
Gigot D’Agneau Farci Aux Herbes (Herb-stuffed Leg of Lamb)
Carre D’Agneau Provencal (Rack of Lamb with a Herb Crust)
The Hunt, the Harvest and Winter
Salade Aux Amanites Des Cesars (Caesar Mushroom Salad)
Cepes Et Chataignes Sautes Au Vin Rouge (Sautéed Ceps and Chestnuts with Red Wine Sauce)
Saute De Champignons Sauvages (Sautéed Wild Mushrooms)
Omelette Aux Girolles (Girolle Omelette)
Pigeons Rotis Aux Cepes Et Pommes De Terre (Roasted Pigeon, Grilled Ceps and Potatoes)
Cassoulet
Daube De Sanglier (Wild Boar Braised in Red Wine)
Cuisses De Poulet Braisees Au Vin Rouge (Braised Chicken Legs in Red Wine)
Bourride De Volaille (Poached Chicken with Aïoli)
Camembert Fondu (Melting Aromatic Camembert)
Sweet Provence
Tourte De Blettes (Swiss Chard Tart)
Tarte Aux Peches (Peach Tart)
Tarte Aux Pommes (Apple Tart)
Tarte Orange Et Chocolat (Chocolate, Orange and Pine Nut Tart)
Creme De Noix (Walnut Creams)
Clafoutis Aux Figues Et Myrtilles (Fig and Blueberry Clafoutis)
Figues Poches Dans Leur Coulis De Mures (Figs in Blackberry Coulis)
Coeur A La Creme (Cheese Heart with Berries)
Millefeuille Aux Fraises A La Creme De Citron (Strawberries and Lemon Curd with Filo Pastry)
Gratin De Fruits Rouges (Red Fruit Gratin)
Poires Roties Aux Chataignes Et Chocolat (Roast Pears with Chestnuts and Chocolate)
The Provençal Pantry
Compote De Tomates (Tomato Compote)
Confit De Tomates (Oven-dried Tomatoes)
Sauce Tomate (Cooked Tomato Sauce)
Tapenade (Olive Pâté)
Anchoiade (Anchovy and Garlic Purée)
Pistou (Basil Purée)
Vinaigrette Balsamique (Balsamic Vinaigrette)
Vinaigrette A La Moutarde (Dijon Mustard Vinaigrette)
Fond Blanc De Volaille (Chicken Stock)
Zestes D’Oranges Sechees (Dried Orange Zest)
Vin D’Orange (Orange Wine)
La Charcuterie De Provence (The Cooked Meats of Provence)
Confit De Canard (Duck Confit)
Terrine De Campagne (Country Pâté)
Mosaique De Volailles (Duck and Chicken Terrine)
Caillettes Du Var (Liver and Bacon Sausages)
Fougasse
Fougasse Farci
Les Confitures De Provence (Provençal Jams)
Confiture Aux Figues Et Mures (Fig and Blackberry Jam)
Confiture Aux Framboises Et Pignons (Raspberry and Pine Nut Jam)
Confiture De Peches Blanches Et Basilic (White Peach and Basil Jam)
Confiture D’Abricots A La Vanille (Apricot and Vanilla Jam)
Acknowledgements
Copyright
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