Provence

Denne rigt illustrerede bog fortæller om det uspolerede Provence, om vinområderne og det lokale køkken - et nøjsomt solskinskøkken, som først og fremmest er berømt på grund af de enkle og sunde råvarer - oliven, olivenolie, grønsager, fisk, hvidløg og vilde krydderurter.

Denne rigt illustrerede bog fortæller om det uspolerede Provence, om vinområderne og det lokale køkken - et nøjsomt solskinskøkken, som først og fremmest er berømt på grund af de enkle og sunde råvarer - oliven, olivenolie, grønsager, fisk, hvidløg og vilde krydderurter.

The Provence is the richest wildlife region of France. Whether you consider the flora and fauna in detail or simply take a broad view of the landscape, every corner of this region is different. There are the spectacular, bird-filled wetlands of the Camargue, but right next to them lies the arid, almost desert-like plateau of La Crau. Then there are the sizzling hot Mediterranean hillsides and the inviting clear seas of the Cote d'Azur. Just a little inland you can marvel at the fairylike, gnarled beech forests on the north slopes and the flower and butterfly rich subalpine plateaus in the mountains. All of this variety is present within the small region of Provence. The Crossbill Guide to Provence and Camargue, France describes 25 routes and 20 sites found within the region. The book is complemented with extensive chapters on landscape, geology, history, descriptions of the flora and fauna and tips to observe wildlife.

A mighty view of all aspects of Provence, from food and wine to landscape and history. Divided into three chapters, this 544pp book is the largest ever written on one of the world's most alluring, sun-drenched and seductive cultures. The first section focuses on Provencal cuisine, with over 150 classic recipes, which are delicious, simple and easy to prepare. The second part of the book examines the Provencal way of life, with short essays on the provenance of mountain villages, petanque, artists, museums, pottery, glassblowing, soap manufacturing, textiles, Pastis and the best markets to shop at. The finale is, appropriately, a generous discourse on the wines of the region, from Les Baux, through Cotes de Ventoux and Coteaux de Pierrevert, listing the best wine producers, the best vineyards and how to find them. Over 700 specially shot images form a dazzling panorama of food, wine, landscape and culture.

A mighty view of all aspects of Provence, from food and wine to landscape and history. Divided into three chapters, this 544pp book is the largest ever written on one of the world's most alluring, sun-drenched and seductive cultures. The first section focuses on Provencal cuisine, with over 150 classic recipes, which are delicious, simple and easy to prepare. The second part of the book examines the Provencal way of life, with short essays on the provenance of mountain villages, petanque, artists, museums, pottery, glassblowing, soap manufacturing, textiles, Pastis and the best markets to shop at. The finale is, appropriately, a generous discourse on the wines of the region, from Les Baux, through Cotes de Ventoux and Coteaux de Pierrevert, listing the best wine producers, the best vineyards and how to find them. Over 700 specially shot images form a dazzling panorama of food, wine, landscape and culture.