A Pig in Provence: Good Food and Simple Pleasures in the South of France

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Chronicle Books, Mar 8, 2007 - Biography & Autobiography - 223 pages
48 Reviews
From the publisher of Under the Tuscan Sun comes another extraordinary memoir of a woman embarking on a new lifethis time in the South of France. Thirty years ago, James Beard Award-winning author Georgeanne Brennan set out to realize the dream of a peaceful, rural existence en Provence. She and her husband, with their young daughter in tow, bought a small farmhouse with a little land, and a few goats and pigsand so began a life-affirming journey. Filled with delicious recipes and local color, this evocative and passionate memoir describes her life cooking and living in the Provenal traditionan entrancing tale that will whet the appetite and the spiritperfect for foodies, Francophiles, or anyone who's dreamed of packing their bags and buying a ticket to the good life.
  

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Ready to enjoy the simple inspiring recipes! - Goodreads
Plus the writer has a good sense of humour - Goodreads
I plan to try some of the recipes. - Goodreads

Review: A Pig in Provence: Good Food and Simple Pleasures in the South of France

User Review  - Patti - Goodreads

Wonderful book about French cuisine in the Provence region. It was hard not to feel like you were tasting all that was described. I will attempt some of the recipes, but butchering a pig won't be one of them! Read full review

Review: A Pig in Provence: Good Food and Simple Pleasures in the South of France

User Review  - Kathleen - Goodreads

I love reading memoirs about people who are daring enough to take chances in changing their path in life. This book is actually a short story collection abut the author's life in Provence. Although ... Read full review

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Contents

INTRODUCTION PAGE
Fungal Obsessions PAGE 77
Bouillab aisse for All PAGE 109
Sheep and PiedsetPaquets PAGE PAGE
Wedding Tarts PAGE 205
Copyright

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About the author (2007)

Georgeanne Brennan (Northern California and France) is the author of many cookbooks and gardening books, including The Food and Flavors of Haute Provence and Olives, Anchovies, and Capers.

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