Trattoria. La cuisine simple et savoureuse des petits restaurants italiens, 2e édition

At Home in Provence " is a lavish description of Patricia Wells'beautiful Provençal farmhouse, " Chanteduc ", and of the food she cooks there for an endless stream of friends and neighhours. Surrounded by lavender fields, olive groves and well-stocked vineyards, few people could not envy the idyllic life she leads with her husband, shopping at local markets, picking up tips and recipes from the local shopkeepers and chefs, and cooking in her large traditional kitchen. Patricia's cooking philosophy underlies all the delicious recipes in the book : " Keep it fresh, keep it simple, respect the seasons and allow the integrity of an ingredient to shine through ", The result is a delightful concoction of local produce, traditional methods and powerful flavours. Take Fettucine with Roquefort, Lemon Zest and Rosemary, or Monsieur Henny's Rabbit Bouillabaisse, Whole Fish Roasted in a Crust of Sea Sait or June Vegetable Ragoût with herb garden Pistou. There is a wonderful bread section which includes everything from Pine Nut Rolls and Golden Parmesan Pepper Loaf to Baby Chocolate Brioche. The dessert chapter finishes the meal off with a mouth-watering selection of cakes and pastries such as Apricot Honey Almond Tart and Winemakers Grape Cake. The text is not only illustrated with the beautiful photographs of renowned French photographer Robert Fréson, but is also interspersed with personal anecdotes and culinary quotations. There are win suggestions and endless helpful hints which, together with the sumptuous recipes, create an autobiographical cookbook with a difference.

Résumé : Depuis de nombreuses années, Patricia Wells sillonne Paris et ses marchés, fréquente les grands restaurants comme les petits bistrots. Carnet à la main, elle interroge les commerçants, demande leurs recettes aux grands chefs, note les tours de main et récolte les bonnes adresses. Elle présente ici 150 plats indémodables et représentatifs de la vraie cuisine française, traditionnelle ou actuelle : la mâche de chez Allard, la salade de poulet du café Bonaparte, la soupe de chou-fleur caramélisé de chez Tante Louise, le rôti de quatre heures du Pré Catelan, le ragoût de lentilles aux truffes de Guy Savoy, la sole meunière du Dôme... Toutes ces recettes sont assorties de conseils, d'anecdotes, d'informations sur les produits. Un livre gourmand, foisonnant, un hymne à la "bonne bouffe".