Lulu's Provencal Table Cookbook - Domaine Tempier Vineyard

Lulu's Provencal Table Cookbook - Domaine Tempier Vineyard brings you French dishes from the Vineyard. You'll enjoy classics like Pot-au-feu and Zucchini Gratin. You'll feel just like you're in Provence with Lulu's amazing recipes at your fingertips. 


Format: Hardcover with dust jacket, 364 pages. 

Copyright: 1994

Publisher: Harper Collins Publishers

Author: Richard Olney 

ISBN: 9780060169220

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Additional Details

Description: Lulu Peyraud is adored in America by many as the "mother" of French bourgeois cooking. Lucien, her husband, is a renowned wine maker. With seven children, as many in-laws, and many more grandchildren, they own and operate the family vineyard -- Domaine Tempier, near Bandol in the south of France. Lulu's Provencal Table bears witness to the remarkable food and spiritual warmth served throughout the year at this vineyard, nestled off the many well-trodden roads of Provence.  

Using the wine maker's year as his calendar, Richard Olney invites readers to the everyday meals and special celebrations that mark the seasons at Domaine Tempier. Christmas Eve supper is traditionally celebrated at midday at the domaine with such family favorites as Tapenade, Brandade in Puff Pastry Cases, and Roast Guinea Fowl. In the spring, when the wild thyme is in full bloom, Francois roasts lamb on the outdoor spit. Bacna Cauda and Grilled Sardines are served with cool red wine while the family waits for the lamb to cook. In the summer Lulu shows Olney how to prepare her luscious Bouillabaisse. And on the last day of the harvest, family, friends, cellar workers, and grape pickers gather for the joyous and abundant pickers' meal, which is eaten amid the vats of fermenting wine. 

As a close friend of Richard Olney, Lulu opens up to him and the reader, revealing not only her expertise with French food, but also her personality and her family's fascinating history. Amid recipes for such classics as Grand Ai'oli and Pot-au-feu, we learn about Lulu's raising the children during the war (when the family ate mainly Jerusalem artichokes), about Lulu and Lucien's worldwide travels, and about the many celebrations that Lulu hosts for friends and family at the domaine year round. 

Other recipes, such as those for Leg of Lamb Stuffed with Tapenade, Duck with Olives, Zucchini Gratin, and Walnut Gateau, display the culinary expertise and easy manner that are Lulu's trademarks and will seduce the reader with their facility and their succulence. 

Lulu's Provencal Table, with its robust recipes, graceful prose, and vibrant photographs, is a book to savor. 


Condition: Good condition. Back jacket flap has a small crease. 

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