Savoring Provence is a cultural and culinary journey, from the popular seaside towns of the Côte d'Azur to the breathtaking mountains of Haute Provence, from the rice fields of the Rhône delta to the goat country of the lower Alps.

Essential ingredients and preparation techniques are covered. A valuable book for the foodservice professional and a delight to anyone interested in Mediterranean cuisine.

Contents

• L'Introduction - The Provençal Table

• Les Entrées - Appetizers, Soups, Salads
• Les Produits de la Mer - Fish, Shellfish, Seafood Stews
• Les Plats de Résistance - Meat, Poultry, Game
• Les Légumes - Seasonal Vegetables
• Les Desserts - Fruit Desserts, Pastries, Ice Cream

• Le Glossaire - Basic Recipes and Ingredients

Index

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