Patricia Wells Book order

Drawing from her renowned cooking schools in France, Patricia Wells offers a comprehensive collection of recipes designed to guide both novice and experienced cooks toward culinary success. This cookbook serves as a modern successor to Julia Child's classic, emphasizing accessible techniques and flavorful dishes that reflect the essence of French cuisine. With her expert insights, Wells empowers readers to enhance their cooking skills and enjoy the art of preparing delicious meals.

Meticulously written recipes explain the basics--rules that will help anyone become a better cook--while providing the deep satisfaction that comes from creating exquisite food that extracts the best of fresh ingredients. Here are some of [Wells's] best recipes for appetizers, desserts, and everything in between, dishes inspired by the vibrant Provençal countryside and the bustle of Parisian life, including Miniature Onion and Goat Cheese Tatins, Zucchini and Basil Velouté, Fricassée of Chicken with Fennel, Capers, Tomatoes and Sausage, and Apricot and Lavender Honey Sorbet.

A fresh and beautiful photographic celebration of romantic Provence, featuring thirty-five Mediterranean lunchtime recipes from a Michelin three-star chef. Lunch in Provence is a richly evocative blend of photographs, recipes, and literary and historical citations inspired by the beauty and unparalleled culinary tradition of Provence. Best-selling author and photographer Rachael McKenna trains her lens on the landscape, people, and food of one of the world’s most beloved travel destinations. Thirty-five recipes from chef Jean-André Charial feature classic Provençal recipes alongside modern offerings from his award-winning restaurant Oustau de Baumanière. From fortified medieval villages perched atop a mountain to wide sweeps of dappled waves below, from tidy rows of lavender and grapevines to pyramids of fresh produce and spices in the market, from flaky grilled sea bass with fresh ratatouille to racks of lamb in an herb crust with crisp asparagus, and from hazelnut clafoutis with cherries and raspberries to lemon tarts, all the sights and delights of Provence are extolled in their finest sun-soaked glory. Renowned food critic, author, and cooking-school chef Patricia Wells offers a very personal introduction drawn from years of visiting and living in Provence, where she revels in the fresh ingredients, dramatically beautiful landscape, lively local characters, and enviable languorous lifestyle.

Featuring over 150 recipes, this comprehensive guide by culinary legend Patricia Wells focuses on crafting delicious and hearty salads suitable for any occasion. Accompanied by stunning color photographs, the book offers a variety of creative ideas and techniques to elevate salad-making, making it an essential resource for both novice and experienced cooks.

The memoir presents a captivating dual narrative from Patricia Wells and her husband, Walter, chronicling their 25 years of life in France. They share a blend of humorous and poignant experiences, providing a vivid portrayal of their cherished home and the remarkable individuals they've encountered. Through their unique voices, the couple invites readers into the enchanting world of French culture and cuisine, revealing both the joys and challenges of their expatriate journey.

Focusing on the essence of French cuisine, this book showcases a collection of recipes inspired by a home garden in Provence. Patricia Wells emphasizes the use of fresh, flavorful ingredients that can be easily accessed by home cooks. Each recipe reflects the vibrant produce of the potager, making it a celebration of seasonal vegetables and the joys of cooking with them.

Presents an introduction to the food scene in Paris, and features 150 recipes that represent that best of Parisian cooking, including appetizers, salads, breads, vegetables, potatoes, pasta, soups, fish, poultry, meats, and desserts

This award-winning book showcases Provence's beauty and fresh-food markets, featuring recipes from a farmhouse kitchen that prioritize seasonality and simplicity. Each dish respects local ingredients and aligns with contemporary tastes, complemented by vibrant color photos.

Bistro is warm. Bistro is family. Bistro is simple, hearty, generous cuisine-robust soups and country omelets, wine-scented stews and bubbling gratins, and desserts from a grandmother's kitchen. Researched and written by Patricia Wells, author of The Food Lover's Guide to Paris and The Food Lover's Guide to France, together with over 220,000 copies in print, here is a celebration of the no-nonsense, inexpensive, soul-satisfying cuisine of the neighborhood restaurants of France. BISTRO COOKING contains over 200 scrumptious bistro recipes made lighter and quicker for the way we cook today. Warm Poached Sausage with Potato Salad. Benoit's Mussel Soup. Guy Savoy's Fall Leg of Lamb. Beef Stew with Wild Mushrooms and Orange, Chicken Basquaise, Pasta with Lemon, Ham, and Black Olives, L'Ami Louis' Potato Cake, Provencal Roast Tomatoes, Pears in Red Wine, and Golden Cream and Apple Tart. Throughout, lively notes and sidebars capture the world of bistro owners in the kitchen, les grands chefs, and more. Selection of the Book-of-the-Month Club. Winner of the 1989 IACP Seagram Food and Beverage Award. Over 166,000 copies in print.