Provence Recipes Cookbook – Mediterranean Cuisine

Description

PROVENCE RECIPES COOKBOOK
A Culinary Journey through the Heart of Provence.

Nestled in the heart of Southeastern France, Provence is a land of sun-drenched fields, fragrant lavender, and centuries-old culinary traditions. Its cuisine reflects the region’s deep connection to the land and sea, bringing together vibrant flavors, fresh ingredients, and time-honored techniques passed down through generations.

From the delicate scent of orange blossom in freshly baked pastries to the rich aroma of slow-cooked stews infused with local herbs, every dish tells a story of tradition and passion. Provençal cuisine is a celebration of simplicity, where olive oil, garlic, and aromatic herbs transform the humblest ingredients into unforgettable meals.

Breakfasts (15):

Layered Omelette Cake
Provençal Bread with Olives and Herbs
Spiced Bread
Orange Blossom Biscuits
Swiss Chard Pie
Orange Blossom Brioche
Olive Oil Bread
Fig Bread
Provençal Flatbread
Plum Tart
Country Bread
Citrus Brioche
Walnut Bread
Cream-filled Brioche
Anise Bread

Appetizers (15):

Olive and Capers Spread
Anchovy Dip
Onion and Anchovy Tart
Chickpea Flatbread
Salt Cod Purée
Chickpea Flour Fritters
Eggplant Dip
Cracked Green Olives
Stuffed Vegetables
Niçoise Salad
Vegetable and Basil Soup
Sardine Spread
Zucchini Flower Fritters
Chickpea Salad
Rabbit Terrine

Main Dishes (30):

Fish Stew from Marseille
Beef Stew with Wine and Herbs
Stewed Vegetables
Chicken with Tomatoes and Herbs
Grilled Sea Bass with Fennel
Roast Sisteron Lamb
Bull Stew from Camargue
Rabbit in Mustard Sauce
Layered Vegetable Gratin
Cuttlefish Stew from Sète
Poached Fish and Vegetables with Garlic Mayonnaise
Stuffed Sheep’s Trotters and Tripe
Stuffed Squid
Red Mullet with Olive Paste
Eggplant Gratin
Mussels with Tomatoes and Herbs
Hare Stew
Stuffed Bell Peppers
Zucchini Gratin
Fish Soup
Marinated Sardines
Salt Cod Pie
Grilled Meats with Fennel
Tomato Tart
Fish Stew with Aïoli
Wild Boar Stew
Potato Gratin with Herbs
Monkfish in Tomato and Cognac Sauce
Swiss Chard Tart
Spelt Soup

Side Dishes (20):

Baked Layered Vegetables
Green Beans with Garlic
Baked Tomatoes with Herbs
Braised Artichokes
Caramelized Fennel
Mushrooms with Garlic and Parsley
Cauliflower Gratin
Mashed Potatoes with Olive Oil
Camargue Rice Pilaf
Shredded Carrots with Orange
Grilled Asparagus with Sea Salt
Marinated Eggplant
Sautéed Zucchini with Thyme
Sautéed Wild Mushrooms
Lentil Salad
Cheese Soufflé
Potatoes Sautéed in Duck Fat
Celery Root in Mustard Dressing
Roasted Brussels Sprouts with Herbs

Desserts (20):

Almond and Candied Melon Sweets
Brioche with Cream Filling
Almond Cake
Orange Blossom Madeleines
Soft White Nougat
Hard Black Nougat
Fig Tart
Cherry Clafoutis
Pears Poached in Red Wine
Thin Fried Pastries
French Toast with Lavender Honey
Apple Puff Pastry
Baked Apples with Honey
Lavender Sorbet
Quince Paste
Crunchy Almond Biscuits
Pine Nut Tart
Chestnut Cream
Apple Fritters
Corsican Cheesecake with Lemon