Provence Food and Wine
Provence Food and Wine
The Art of Living
Surrey Books, Paperback, 9781572841581, 159pp.
Publication Date: March 13, 2014
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 rose.
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.
Praise for Viktorija Todorovska's previous books:
"We love that before cranking up the heat at the stove, Todorovska pauses to make sure we have a deep understanding of the ingredients that are the fundamentals of Puglian cuisine. She writes for the home cook, with no fancy tricks, no hard-to-find ingredients." Chicago Tribune
"For those who want a taste of excellent, yet different Italian cooking, The Puglian Cookbook is not to be missed." Midwest Book Review
"The region's flavorful cucina povera (peasant cuisine) is the subject of The Puglian Cookbook, a new book from Chicago-based Viktorija Todorovska, a passionate ambassador of the oft-overlooked area. Of Amazon.com's nearly 100,000 cookbooks, hers is one of only three focusing on Puglian cooking, and it catalogs the area's legume-, vegetable- and tomato-heavy dishes with great enthusiasm." Tasting Table
"The Puglian Cookbook: Bringing the Flavors of Puglia Home, paints a vivid picture of the region and its culinary traditions." WBEZ-FM, Chicago Public Media
"This is the kind of book you picture well-worn and loved, spattered with olive oil and maybe some tomato sauce. A cookbook that won't leave the kitchen." Marcia Crawford, Nutrition Minute
"...a 157-page collection of the essentials of Pugliese cooking, with recipes ranging from a tomato-topped flatbread known as puddica to baked squid stuffed with cheese, breadcrumbs, and capers to the potato, rice, and mussel casserole tiella." Mike Sula, Chicago Reader
"Arrivederci fast foods and trans fats! Viktorija Todorovska...[is] bringing the foreign experience to kitchens everywhere with her new cookbook, The Puglian Cookbook. The quick fix meals are simple, savory and, most importantly, healthy, with their basic pantry ingredients, fresh herbs, some cheese and olive oil." Today's Chicago Woman
"...turns humble spuds into something still simple but very flavorful, and adds some veggies to your diet, too." Pittsburgh Post-Gazette