A new edition of this classic collection of recipes- Provence's best-loved dishes, accompanied by stunning photography
Alex Mackay combines a love of food with a passion for teaching. At
the age of nineteen he left his native New Zealand for France where
he worked in three Michelin-starred kitchens. He visited Provence
at every opportunity. In 1992, Alex came to Britain to become the
sous-chef at Raymond Blanc's world-famous Le Manoir aux Quat'
Saisons. He subsequently became the director of Le Manoir's cookery
school before setting up Le Baou d'Infer and then going on to head
up Delia Smith's cookery workshops in Norwich.
Peter Knab studied photography in Germany, specialising in fashion
and advertising. When he and his wife Diana decided to look for a
holiday retreat in France, they discovered Le Baou d'Infer in
Provence, originally an old working farmhouse. Peter was the
photographer for his lifelong friend Delia Smith's Summer and
Winter Collection cookbooks in the 1990s.
"I watched Alex Mackay become a master during his time with me at
Le Manoir aux Quat' Saisons... I think he was probably a Provençal
gourmet in a former life. The recipes in this book show his passion
and knowledge while taking you on a tour of all the things I love
to experience whenever I'm in Provence"
*Raymond Blanc*
"Alex Mackay is a brilliant chef... with a rare and very special
gift"
*Delia Smith*
"The perfect insight into French food without any airs and
graces"
*The Express*
"Just reading through the recipes in this book is enough to make
you want to get down to your local farmers' market, snap up the
best ingredients on offer and get cooking....great descriptions of
the people and scenery in a way that really brings the region to
life"
*Sunday Express*
"The perfect purchase for any foodie"
*Heat*
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