Rating: 
Summary: Excellent, clear, creative
Review: After checking this book out of the library 4 times, I bought my own copy. The recipes are superb, and they are just the beginning of the journey. She gives suggestions to vary the recipes, and they all seem to work well. In the side dishes, for instance, I have made the speedy ratatouille, tomato confit, potato gratin, couscous, and several others. Each of them has been a real success. The narrative is almost like having a converstaion with Patricia Wells in her kitchen, and the pictures are views of the life she lives as well as the food she creates. I think this book is a classic.
Rating:
Summary: Amazing cookbook
Review: I have owned this cookbook for over two years now and I still pull it out just to read the recipes and look at the beautiful photographs. I have made dozens of the recipes and have found them all to be wonderful - well written, simple to prepare, and always delicious. If I had to limit myself to only one cookbook (and I have many,) this would be the one I'd choose.
Rating: 
Summary: Some of the world's best cooking.
Review: I wrote this review several years ago, but thought it should be redone and credited:Of all the countries in the world, France in one of the most influential to the culinary arts. In the Southern part of the country is a superb region known as Provence where Patricia Wells has lived for over 13 years. Patricia Wells at Home in Provence is her 'scrapbook' of recipes that have been inspired by her living in her farmhouse in Provence, France. This book is printed on a high gloss paper making it great for use while cooking. Several full color pictures help the reader with the food styling of many recipes. While many recipes sound like they should only be made by the highly trained chef, Ms. Wells has not only made them easy to make, but has added several types of hint or suggestions under most recipes to make it fun and exciting to try. Suggestions that are added to many recipes may be for a wine-paring, a variation, a description or suggestion of several ingredients, or a source on where to find harder-to-get ingredients. Smoked Trout Tartare, Monkfish Bouillabaisse with A(oli, Braised & Gratin3/4ed Fennel, Fettucine with Roquefort Lemon Zest & Rosemary, Crusty Wheat & Polenta Bread, Monkfish "Carpaccio", The Winemaker's Duck with Olives & Artichokes, Lemon-Thyme Lamb Chops and Cherry & Goat Cheese Gratin are just a few of the titles of the extraordinary recipes found in this book. Wells' award-winning journalistic style shows in her layouts of each recipe giving the reader more then just ingredients and preparation details. Patricia Wells at Home in Provence with the Author's name in the title is also published by Scribner. An exclusive compilation of personal recipes 'inspired by her farmhouse in France' A perfect addition to anyone's shelf, this book will add a vast array of recipes to everyone's pallet
Rating:
Summary: Appealing to all of the senses
Review: In luscious pictures (by Robert Freson), recipes and anecdotes, "Patricia Wells At Home In Provence" contributes enthusiastically to America's love affair with the place. Seasonal freshness is paramount and Wells prefers her meats and fish whole and unboned. Organized by course, Recipes include tips for storage, techniques, accompaniments and wines.
Many recipes are simple - a "caviar" made with black olives and butter, Goat Cheese Gratin ("pizza without the crust"), raw Grated Beet Salad, Quick Chicken Lemon Soup, Potatoes Roasted in Sea Salt, Lemon-Thyme Lamb Chops.
Others require a bit more time - Beef and White Wine Daube From Arles with Anchovies and Capers, Chanteduc Rabbit with Garlic and Preserved Lemons, Sea Bass in Parchment with Warm Pistou.
One of the nicest aspects of Wells style is her penchant for describing techniques and the reasoning behind them - from the action of citrus in a seviche to filleting a fish to blanching olives or cutting up a rabbit.
A delightful treat for sensuous cooks.
Rating:
Summary: I love French cooking, this is Provencal and is better.
Review: Of all the countries in the world, France in one of the most influential to the culinary arts. In the Southern part of the country is a superb region known as Provence where Patricia Wells has lived for over 13 years. Patricia Wells at Home in Provence is her 'scrapbook' of recipes that have been inspired by her living in her farmhouse in Provence, France. Smoked Trout Tartare, Monkfish Bouillabaisse with A(oli, Braised & Gratin3/4ed Fennel, Fettucine with Roquefort Lemon Zest & Rosemary, Crusty Wheat & Polenta Bread, Monkfish "Carpaccio", The Winemaker's Duck with Olives & Artichokes, Lemon-Thyme Lamb Chops and Cherry & Goat Cheese Gratin are just a few of the titles of the extraordinary recipes found in this book. Wells' award-winning journalistic style shows in her layouts of each recipe giving the reader more then just ingredients and preparation details. Many of the recipes give ingredient or wine tips, history or suggestions.
Patricia Wells at Home in Provence with the Author's name in the title is also published by Scribner. An exclusive compilation of personal recipes 'inspired by her farmhouse in France'
Rating:
Summary: Simple, Intermediate French Cooking
Review: This cookbook is full of country food. Most of the flavors come from herbs and olive oil and the recipes call for very fresh ingredients, so they are fun right from the beginning. If you live near a farmer's market, these recipes will do justice to the produce there. The recipes are laid out well, with measurements given in both metric and imperial notation, and there are plenty of substitutions listed for the more obscure ingredients. Be warned, though. . . this is not a beginner's cookbook. Each recipe uses a lot of ingredients and assumes a) that you know what all the ingredients are (lamb's lettuce? orange flower water? sheep cheese?) and b) that you know to prepare each ingredient to the point where it joins the rest of the recipe (grating zest, stemming thyme, cutting basil into chiffonade). The recipes also benefit from close reading and planning beforehand. For this reason, even though the style is "country food," I mostly end up using this book for somewhat fancier dinners. Once you've started, though, the resulting food is truly superb. No one has ever complained when fed a dish from this book. The Tomato Clafoutis is a summer standard at my place. I served the Winemaker's Grape Cake at a party today, and it was gone in fifteen minutes. There is also a nice section at the back for sauces, relishes, homemade liquors and pantry items called for in the main body of the book. These recipes are simple and keep for a while, so if you are in a place where you can't nip out to the local French-Arab market for preserved lemons, you can put your own up for when you need them. A word to the wise, though. Spring for a hardbound edition. Although the paperback is lovely, the binding is terrible. The spine glue is weak, and your pages will start falling out in clumps, starting with the two glossy photo sections. It started to fall apart the moment I opened the book, and it just can't hack the heavy kitchen use that cookbooks tend to get.
Rating:
Summary: Simple, Intermediate French Cooking
Review: This cookbook is full of country food. Most of the flavors come from herbs and olive oil and the recipes call for very fresh ingredients, so they are fun right from the beginning. If you live near a farmer's market, these recipes will do justice to the produce there. The recipes are laid out well, with measurements given in both metric and imperial notation, and there are plenty of substitutions listed for the more obscure ingredients. Be warned, though. . . this is not a beginner's cookbook. Each recipe uses a lot of ingredients and assumes a) that you know what all the ingredients are (lamb's lettuce? orange flower water? sheep cheese?) and b) that you know to prepare each ingredient to the point where it joins the rest of the recipe (grating zest, stemming thyme, cutting basil into chiffonade). The recipes also benefit from close reading and planning beforehand. For this reason, even though the style is "country food," I mostly end up using this book for somewhat fancier dinners. Once you've started, though, the resulting food is truly superb. No one has ever complained when fed a dish from this book. The Tomato Clafoutis is a summer standard at my place. I served the Winemaker's Grape Cake at a party today, and it was gone in fifteen minutes. There is also a nice section at the back for sauces, relishes, homemade liquors and pantry items called for in the main body of the book. These recipes are simple and keep for a while, so if you are in a place where you can't nip out to the local French-Arab market for preserved lemons, you can put your own up for when you need them. A word to the wise, though. Spring for a hardbound edition. Although the paperback is lovely, the binding is terrible. The spine glue is weak, and your pages will start falling out in clumps, starting with the two glossy photo sections. It started to fall apart the moment I opened the book, and it just can't hack the heavy kitchen use that cookbooks tend to get.
Rating:
Summary: A great French Provencal cookbook
Review: to read a complete review about this book or many other books available through Amazon books please check out the reviews at http://www.chefolder.co
Rating:
Summary: Easily the most rewarding cookbook we have ever owned
Review: We have been eating out of this cookbook for weeks since we got it; all entirely new dishes or surprising new versions of things we have had before. Usually you can say a cookbook as useful if it gives you one or two new things you can use. This one has produced a couple dozen so far. Buy this book!
Rating:
Summary: Inspirational! Down to Earth! Delicious!
Review: We spent 1 week in Provence this year, and have become so attached to it! Having coming back to California I've realized that with the strong climatic connections, we can adapt our life a bit and relive our experiences. This cookbook is wonderful - I now know why Patricia cooks for friends all of the time - I have made so many of her recipes we can hardly eat it all! I have visited our own farmers market and have found such pleasure re-enacting our visits to the markets in Provence. Especially easy for the working wife/mother are the fish wrapped in pancetta, and the Pasta with Roquefort/lemon zest/rosemary. I slow-roasted big red onions this weekend, and am preserving lemons, and planning on doing the salt-cured olives, plus trying the brioche recipe, and on and on and on!!! Thank you Patiricia for this book!
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