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Reine Sammut
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About the Author

Reine Sammut arrived in Provence when she was 14. She really started loving and preparing Provencal food when she met her husband and his family and started to discover the rest of the Mediterranean: Tunisia, Malta, Sicily. She started to work at the Feniere de Lourmarin alongside Claudette, her husband's mother. Little by little she acquired the knowledge and techniques to be able to cook fish, couscous, lasagna, pastries... Claudette can pass the restaurant to her daughter-in-law. Every Thursday Reine opens her kitchen and gives cooking lessons at the Cour de la Ferme. Apparently her cooking classes are a powerful antidepressant! Anne Garabedian was born in the kitchen (figuratively speaking!). Her grandfather was a pastry-chef and when she was 10 she was already discovering and copying out her great grandmother's recipes. Very early on, she tried all sorts of sweet recipes and tested them out on her family, with some successful and some less so. Much later she learned how to make taramasalata, sweet bread, ravioli: they were her first cooking lessons and her first reportages. Jean-Philippe Garabedian is a photographer and a cook. During the cooking classes he manages to overcome his desire to take up a whisk or a ladle and hold onto his camera lens instead...

Reviews

The book is part of the My Cookery Lessons series by food journalist Garabedian, who seeks to demystify the secrets of famous chefs through accessible instructions. She has hit the jackpot with Sammut, who learned from her mother-in-law and by studying cookbooks, and now teaches her own classes. France Magazine

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