Take a "Journey" with this evocatively entwined memoir and cookbook
MY CULINARY JOURNEY: Food & Fetes of Provence gives readers a rich, delicious look at the south of France
October 21, 2016 - Available just in time for the holiday season, this evocatively entwined memoir and cookbook by James Beard Award-winner Georgeanne Brennan provides rich detail about the food, people, and festivals (or fêtes) of Provence that have inspired her lifelong love of the region, where she still has a home.
As a young woman, she and her husband, with their small children, bought a farmhouse with a little land and some goats, in hopes of realizing the dream of an idyllic existence in the French countryside. Now these memoires, first documented in A Pig in Provence, are accompanied by forty delicious recipes, gorgeous photographs and informative, lively text featuring information about seven of her favorite regional French festivals, from the Feast of the Fishermen to the Lavender Festival, the Gypsy Fête and more.
Readers will find themselves immersed in stories of long summer meals, the trials of a novice goat cheese maker, and the joy of discovering age-old traditions. This memoir weaves together personal stories of friendship, cooking and living in the Provençal way, and will whet the appetite of food lovers, travelers and anyone who dreams of packing their bags and starting a new life.
Yellow Pear Press November 15, 2016 $27.50/Hardcover ISBN-13: 978-0997066401
Goat Cheese with Herbes de Provence and Olive Oil
This is the simplest appetizer I know, yet it is also among the best. This is a fine way to show off just-milled, new olive oil.
One 8-ounce round or log fresh goat cheese 1 teaspoon herbes de Provence
1 pinch course sea salt
1 pinch freshly ground pepper
1 drizzle extra-virgin olive oil
Take a log or a round of fresh goat cheese and put it on a serving platter. Sprinkle it generously with herbes de Provence, a little coarse sea salt, and some freshly ground black pepper. Finally, drizzle it with a good quality extra-virgin olive oil. Serve the cheese with crackers or thin slices of baguette.