Foundations from the South of France
Lecture no. 14 from the course: The Everyday Gourmet: The Joy of Mediterranean Cooking
Taught by Professor Bill Briwa | 35 min | Categories: The Great Courses Plus Online Food & Wine Courses
What is in herbes de Provence? How do you deal with a fresh artichoke? Find out in this presentation on the cooking of Provence where, unlike the rest of France, olive oil is king. Discover how to prepare a quintessentially Provençal vegetable mélange, an olive tapenade, artichokes barigoule, and lamb featuring those famous herbs.