Herbes de Provence: Cooking with the Herbs of Southern France

Front Cover
Chronicle Books, Dec 1, 1998 - Cooking - 72 pages
0 Reviews
The herbs of Provence -- those aromatic herbs in earthenware crocks that are the hallmark of Provencal cuisine -- enliven almost any dish. Herbes de Provence brings the flavors and fragrances of the French countryside into kitchens everywhere with this wonderful collection of home recipes from Ethel Brennan. From savory main dishes to sweet scented cakes, here are 30 dishes made delicious with such herbs as rosemary, sage, bay, fennel, juniper, lavender, thyme, and winter savory. Half of the recipes highlight a particular herb used fresh; the other half offer instructions for drying and mixing three special versions of herbes de Provence, and then use them in a host of delectable dishes. Herbes de Provence shares the simple secrets Provencal cooks have enjoyed for centuries.

From inside the book

What people are saying - Write a review

We haven't found any reviews in the usual places.

Common terms and phrases

About the author (1998)

Ethel Brennan is a freelance writer based in San Francisco. With Georgeanne Brennan, she co-authored Sun-Dried Tomatoes and Citrus, both from Chronicle Books.

Diane Bigda has created work that has appeared in House & Garden, Gourmet, Travel & Leisure, and many other publications. She lives in Brookline, Massachusetts.

Bibliographic information