Catering Like a Pro: From Planning to Profit
Author: Francine Halvorsen
Covers budgeting, legal, sanitation issues, menu and event planning, adding new accounts and more. Includes worksheets, menus and recipes to help streamline paperwork, organize each event and ensure profitability as you go. A comprehensive resource section lists who to call for a variety of supplies, services and crucial information. Also offers practical advice from some of America's most successful caterers.
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Provence Cookbook: 150 Recipes and Select Guide to the Markets, Shops, and Restaurants of France
Author: Patricia Wells
No matter where you live, or how gloomy it may be outside, Patricia Wells will brighten your kitchen with the sunny flavors of France's bountiful south with The Provence Cookbook. A French-food expert and longtime Provence resident, Patricia offers readers an intimate guide to the culinary treasures of this sun-drenched landscape and dishes that will transport you and your guests with every flavorful bite.
The Provence Cookbook's 175 enticing recipes reflect Patricia's long and close ties with the farmers and purveyors who provide her and her neighbors in Provence with a kaleidoscope of high-quality foods. Their year-round bounty is the inspiration for these exciting, healthful Mediterranean-French dishes,which Patricia shares with home cooks everywhere. Over the past twenty years, it is Patricia who has often been the student, learning Provencal ways and regional recipes directly from the locals. With The Provence Cookbook, her readers benefit from this rich inheritance, as she passes along such recipes as My Vegetable Man's Asparagus Flan, or Maussane Potter's Spaghetti.
Along side authentic and flavorful dishes for every course from hors d'oeuvre to dessert, as wellas pantry staples, The Provence Cookbook features eighty-eight of Patricia's artful black-and-white photographs of Provence's farmers, shopkeepers, and delightful products. More than a cookbook, this is also a complete guide and handbook to Provencal dining, with vendor profiles, restaurant and food shop recommendations and contact information, and twelve tempting menus -- delight in An August Dinner at Sunset or perhaps A Winter Truffle Feast.
Whether you are a home cook, atraveler, or an armchair adventurer, enjoy Provence as the locals do, with Patricia Wells and The Provence Cookbook as your guides.
Publishers Weekly
Wells is one of the most famous American culinary expats living in France, and she's carved out quite a niche for herself as the voice of France for American home cooks. Provence, a sunny region in the hills above the Riviera, is not a new subject for Wells; although her last book focused on Paris, she authored Patricia Wells at Home in Provence in 1996. For this lively volume, she seems to have combed the villages surrounding her and her husband's "rewarding little farmhouse" in northern Provence to come up with recipes and culinary tips from farmers, winemakers, tradesmen, shopkeepers and restaurateurs. It's a robust collection (with over 200 recipes), encompassing all manner of food, wine and preparation techniques, and a highly personal one too. For example, in the Salads section, the recipe for Mireille's Tomato, Green Pepper, Olive, and Anchovy Salad prompts Wells to expound on her favorite olive oil; while the recipe for the Maussane Potter's Spaghetti, which comes from some of the author's potter friends in the village of Maussane-les-Alpilles, leads Wells to write about her favorite pottery shops in Provence. This could be bothersome if Wells were not so instructive, but her personal digressions serve as important lessons to cooks and to those planning a trip to the area. To that end, Wells includes plenty of travel information, giving the various locations and hours of Provence's many markets and contact information for restaurants and shops. Altogether, this is a lovely cookbook, a celebration of simple, delectable cuisine. (May) Forecast: Wells's name alone will sell this cookbook, and sales will be aided by radio interviews (including NPR), a national media campaign and author appearances in 14 U.S. cities. Copyright 2004 Reed Business Information.
Library Journal
Wells spends much of the year in Provence, where she and her husband bought a farmhouse 20 years ago. At Home with Patricia Wells chronicled their enviable existence there; now she offers more of her own recipes, along with some from her butcher, fishmonger, other merchants, neighborhood restaurants, and other sources slightly farther afield. Most of the dishes are simple, allowing the flavors of Provence's wonderfully fresh produce and other ingredients to come through, e.g., Salad of Garden Sorrel and Fresh Mint, Six-Minute Salmon Braised in Viognier, and My Vegetable Man's Asparagus Flan. Wine suggestions are included throughout-sometimes for Wells's own label, since her vineyard is now productive-and she provides addresses and other relevant details about her favorite restaurants and purveyors. Highly recommended. [Previewed in Prepub Alert, LJ 1/03.] Copyright 2004 Reed Business Information.
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