An authentic Provencal cooking class, from an authentic Provence cook. Includes twelve cooking classes, using twelve fresh products. The author takes us into her kitchen and her living space, introduces us to her favourite products and suppliers. For each recipe she shows us the main steps, the tips and techniques.
Reine Sammut arrived in Provence when she was 14. She really started loving and preparing Provencal food when she met her husband and his family and started to discover the rest of the Mediterranean: Tunisia, Malta, Sicily. She started to work at the Feniere de Lourmarin alongside Claudette, her husband's mother. Little by little she acquired the knowledge and techniques to be able to cook fish, couscous, lasagna, pastries... Claudette can pass the restaurant to her daughter-in-law. Every Thursday Reine opens her kitchen and gives cooking lessons at the Cour de la Ferme. Apparently her cooking classes are a powerful anti-depressant! AUTHOR: Anne Garabedian was born in the kitchen (figuratively speaking!). Her grandfather was a pastry-chef and when she was 10 she was already discovering and copying out her great grandmother's recipes. Very early on, she tried all sorts of sweet recipes and tested them out on her family, with some successful and some less so. Much later she learned how to make taramasalata, sweet bread, ravioli: they were her first cooking lessons and her first reportages. Jean-Philippe Garabedian is a photographer and a cook. During the cooking classes he manages to overcome his desire to take up a whisk or a ladle and hold onto his camera lens instead... SELLING POINTS: An authentic Provencal cooking class, from an authentic Provence cook Twelve cooking classes, using twelve fresh products, creating menus with asparagus, cuttlefish, octopus & squid, purple artichoke, mussels, spices, zucchini, tomatoes, sardines, potatoes, cooking in foil, stuffings, and a menu for a special occasion Reine Sammut takes us into her kitchen and her living space, introduces us to her favourite products and suppliers. For each recipe she shows us the main steps, the tips and techniques 350 colour illustrations