The Food and Flavours of Haute Provence

In The Food and Flavors of Haute Provence, Georgeanne Brennan explores this beloved region where she has lived off and on for more than twenty-five years, weaving together her own memories of gathering the bounty of the land with delicious recipes.

Following the rhythms of the seasons, Brennan leads the way to the foods and flavors of the region. Experience the thrill of hunting for truffles and wild mushrooms in the forest, the pleasure of gathering fresh lavender and picking olives on sunny hillsides, and the joy of fishing for trout in the mountain streams. Learn about the myriad varieties of goat cheese and the daily harvest of the Provencal garden filled with succulent vegetables and fruit. Then come into the kitchen, where Georgeanne combines these delicious ingredients into such savory dishes as Honey-and-Lavender-Glazed Chicken, Beef Daube with Dried Cepes, Fireplace-Grilled Trout with Olive Oil and Rosemary, Tart of Leeks and Dried Morels, Cabbage Salad with Jambon Cru, and tempting desserts such as Tarte Tatin of Brandied Pears or Crepe Packets of Nuts and Dried Fruits with Rum.