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144 pages : 29 cm. Includes index. Originally published in 1983 by Artus Books. I found the dozen or so recipes from this book that I have tried so far to be easy to make and delicious to eat. All of them were devoured by my family with gusto and requests that I repeat them and/or try new ones
Wonderful braised cabbage!! Evolved from French Country Kitchen - Ann Hughes-Gilbey. Note: Suitable for any cabbage. Use red wine for red cabbage (plus currant jelly and vinegar),white wine for green and white varieties.
Wonderful braised cabbage!! Evolved from French Country Kitchen - Ann Hughes-Gilbey. 2 tablespoons olive oil. 1 cups wine. 2 teaspoons juniper berries. 1 tablespoon currant jelly. 1-2 teaspoon vinegar. Quarter and core the cabbage, cook for 3 minutes, (5 or 10 for red cabbage) in boiling salted water.
A sequel to Pierre Deux's French Country offers an up-to-date exploration of Provence culture. The book is set up into categories and is concise, beautifully depicted in large color photos, with accompanying text. 116 people found this helpful.
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