Following his internationally best-selling book on olive oil with chef Jacques Chibois, author Olivier Baussan has teamed up with another talented chef, Jean-Marie Meulien, to give readers recipes full of the sunny tastes and aromas of the Mediterranean tradition. The authors first present the ingredients, condiments, and cooking methods common to the Mediterranean region, before laying out 90 recipes to suit every occasion. Through the different chapters-- Seasonal Vegetables, Seafood, Market Produce, Meat and Game, and Garden and Orchard Produce--readers are treated to recipes ranging from olive soup with anchovies and three-pepper caviar to roast peaches with basil and lime-blossom juice. The table is set for unforgettable meals.
| Gourmet Encounters in the Sun |
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7 | (5) |
| The Sea |
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12 | (32) |
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Grouper, Anchovies, Tuna, Sardines, Shrimp, Mullet, Sea Bream, Calamari, Red Rascasse, Cod, Scallops, Poutargue |
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44 | (44) |
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Peppers, Chickpeas, Lentils, Garlic, Dates, Rosemary, Pickled Lemons, Pork, Camargue Rice, Ravioli, Fennel, Citrus Fruits, Hibiscus Flowers, Risotto, Rabbit, Honey, Sheep's-Milk Cheese, Parmesan, Squash |
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88 | (40) |
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Asparagus, Arugula, Broad Beans, Leeks, Olives, Watermelon, Chestnuts, Summer Truffles, Lavender, Almonds, Plums, Basil, Oregano, Marjoram, Mint, Thyme |
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128 | (42) |
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Melons, Tomatoes, Zucchini, Rhubarb, Artichoke, Fennel, Peaches, Cherries, Strawberries, Figs, Apples, Oranges |
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| Menu of Recipes |
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170 | (1) |
| Index by Main Ingredients |
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171 | |
Olivier Baussan, an olive oil entrepeneur, has introduced table d'hôte dining facilities in his Oliviers & Co. stores where clients can enjoy menus conceived by chef Jean-Marie Meulien who was a chef at many prestigious restaurants in Provence before designing menus for Oliviers & Co.
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