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Provence Food and Wine: The Art of Living
Provence, the beautiful region that sits at the scenic crossroads of southern France, the Italian Alps, and...
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Provence, the beautiful region that sits at the scenic crossroads of southern France, the Italian Alps, and the Mediterranean, has long been an area of historical import and distinct culture. It was the first Roman colony beyond Italy, held the papal seat in Avignon, and serves as a modern-day commercial hub and resort area. Above all else, Provence is known as a producer of some of the finest food and wine France has to offer, with a cuisine that emphasizes healthful ingredients like olive oil, garlic, fresh vegetables, and bountiful Mediterranean seafood. Packed with 40 traditional Provencal recipes, all of which emphasize the incredibly popular and healthy Mediterranean diet, Provence Food and Wine also provides detailed information on regional wines, including the region's famous ros . Readers will learn about pairing wine and food and where to get these wines outside of Europe. Full-color photography shows off all of these dishes, as well as the dazzling sights of the region's lush interior, sparkling coastline, and breathtaking vistas. Beyond its use as a cookbook and wine-pairing guide, Provence Food and Wine is a resource for travelers, featuring tips on what to do, where to stay, and how to have the complete experience.
Author: François Millo, Viktorija Todorovska
Publisher: Agate Surrey
Published: 03/25/2014
Pages: 160
Binding Type: Paperback
Weight: 1.15lbs
Size: 8.40h x 8.40w x 0.50d
ISBN: 9781572841581
Award: Benjamin Franklin Award - Silver Medal Winner
About the Author
Viktorija Todorovska runs Oliva Cooking, a cooking, wine, and travel company based in Chicago. She studied cooking at Apicius in Florence. She has previously written "The Puglian Cookbook" and "The Sardinian Cookbook."
Author: François Millo, Viktorija Todorovska
Publisher: Agate Surrey
Published: 03/25/2014
Pages: 160
Binding Type: Paperback
Weight: 1.15lbs
Size: 8.40h x 8.40w x 0.50d
ISBN: 9781572841581
Award: Benjamin Franklin Award - Silver Medal Winner
About the Author
Viktorija Todorovska runs Oliva Cooking, a cooking, wine, and travel company based in Chicago. She studied cooking at Apicius in Florence. She has previously written "The Puglian Cookbook" and "The Sardinian Cookbook."
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