پاریس تا پرووانس: خاطرات کودکی از غذا و فرانسه

__Paris to Provence__ is a culinary travelogue of separate summers spent in France, interweaving a collection of simple recipes with evocative memories and stories of those years. “This beautiful mémoire will beguile everyone who loves France and should be essential reading for anyone going there for the first time. Ethel and Sara have captured a beloved place through the rosy, whimsical, wacky, tender, and honest lens of childhood. Forget three-star dining and luxury travel; this is the France that I love and remember with pleasure. The recipes are simple and soul satisfying—from café fare and home cooking to street food and a village feast. I was enchanted with the evocative photos and charmed by every memory.” —Alice Medrich, author of __Sinfully Easy Delicious Desserts__ “To read __Paris to Provence__ is to take a beautiful and wonderfully nostalgic journey to the France of my childhood, the France of sweet dreams. If you’ve ever had your soul captured by the magic that exists in the lighter side of la France profonde, and if you have a sensitivity toward joyful moments created around food, family, and friends, then __Paris to Provence__ is for you. It’s a lovely book filled with classic and simple yet delicious French recipes. Somebody needs to open a restaurant here in the United States that uses this book to inspire its menu. I’d eat there at least once a week!” —William Widmaier, author of __A Feast at the Beach__ Ethel and Sara beguile you with recipes and stories from their summer childhoods as they traveled with their respective families from __Paris to Provence__. In markets, cafés, truck stops, bakeries, bistros, and French family homes, the girls experienced their first taste of France, re-created here through recipes, stories, and photographs. Inspired by her memories of truck stop lunches sitting next to tables of grizzled truckers, Ethel gives us Steak au Poivre à la Sauce aux Morilles (pepper steak with morels). Sara’s whimsical game of using her asparagus as soldiers’ spears to guard her food from her sister is the source of her recipe for Les Soldats (soft-boiled eggs and fresh asparagus spears). Lingering over late-night dinners with grown-ups and listening in on their stories of the resistance and wild boar hunts inspired Ethel’s recipe for Fraises au Vin Rouge (strawberries in red wine syrup). Rosemary and its powerful scent, first discovered by Sara while hiking with her family in the Luberon Mountains in the south of France, infuses her recipe for Cotes d’Agneau Grillées au Romarin (grilled lamb chops with rosemary). From Îles Flottantes (poached meringues in crème anglaise) to Escargots (snails in garlic butter), and from Merguez (spicy grilled lamb sausage patties) to Ratatouille (summer vegetable stew), each recipe reflects Sara and Ethel’s childhood experiences in Paris and Provence. Sixty thoughtful, simple, and traditionally French dishes complemented by over one hundred luscious photographs will send you to your kitchen, and maybe even to France.
Paris to Provence is a culinary travelogue of separate summers spent in France, interweaving a collection of simple recipes with evocative memories and stories of those years.

“This beautiful mémoire will beguile everyone who loves France and should be essential reading for anyone going there for the first time. Ethel and Sara have

captured a beloved place through the rosy, whimsical, wacky, tender, and honest lens of childhood. Forget three-star dining and luxury travel; this is the France that I

love and remember with pleasure. The recipes are simple and soul satisfying—from café fare and home cooking to street food and a village feast. I was enchanted

with the evocative photos and charmed by every memory.”

—Alice Medrich, author of Sinfully Easy Delicious Desserts

“To read Paris to Provence is to take a beautiful and wonderfully nostalgic journey to the France of my childhood, the France of sweet dreams. If you’ve ever had your soul

captured by the magic that exists in the lighter side of la France profonde, and if you have a sensitivity toward joyful moments created around food, family, and

friends, then Paris to Provence is for you. It’s a lovely book filled with classic and simple yet delicious French recipes. Somebody needs to open a restaurant here in the

United States that uses this book to inspire its menu. I’d eat there at least once a week!”

—William Widmaier, author of A Feast at the Beach

Ethel and Sara beguile you with recipes and stories from their summer childhoods as they traveled with their respective families from Paris to Provence. In markets, cafés, truck stops, bakeries, bistros, and French family homes, the girls experienced their first taste of France, re-created here through recipes, stories, and photographs.

Inspired by her memories of truck stop lunches sitting next to tables of grizzled truckers, Ethel gives us Steak au Poivre à la Sauce aux Morilles (pepper steak with morels). Sara’s whimsical game of using her asparagus as soldiers’ spears to guard her food from her sister is the source of her recipe for Les Soldats (soft-boiled eggs and fresh asparagus spears). Lingering over late-night dinners

with grown-ups and listening in on their stories of the resistance and wild boar hunts inspired Ethel’s recipe for Fraises au Vin Rouge (strawberries in red wine syrup). Rosemary and its powerful scent, first discovered by Sara while hiking with her family in the Luberon Mountains in the south of France, infuses her recipe for Cotes d’Agneau Grillées au Romarin (grilled lamb chops with rosemary). From Îles Flottantes (poached meringues in crème anglaise) to Escargots (snails in garlic butter), and from Merguez (spicy grilled lamb sausage patties) to Ratatouille (summer vegetable stew), each recipe reflects Sara and Ethel’s childhood experiences in Paris and Provence. Sixty thoughtful, simple, and traditionally French dishes complemented by over one hundred luscious photographs will send you to

your kitchen, and maybe even to France.

 

 

 

The recipes are simple and accessible to readers, but reflect France's culinary sophistication and traditions Ethel and Sara discovered during their childhood summers. Tarte aux Pommes (Apple- Custard tart with Apricot Jam Glaze) Tomates a la Provencal (Oven Roasted Tomatoes with Garlic and Bread Crumbs) Lemon Goat Cheese Cake Grilled Merguez Sausages Poulet Frites (Chicken and French Fries) Roasted Pork Loin with Rosemary and Porcini Mushrooms Isles Flotantes (Soft Meringues in Crème Anglaise) Each chapter of Paris to Provence is representative of a specific part of Sara and Ethel's summer travels: Road Trips, Farmers Markets, Street Food, Cafes and Bistros, Afternoon Snacks and Meals with Family and Friends. The recipes are drawn from memory of places, foods and ingredients experienced while traveling with their families. With more than 50 recipes to draw from, the book gives readers a range of desserts, side dishes, main dishes and snacks that...