by Jacques Bernadou, Damien Bretel · Editions Loubatières · tapa blanda · ISBN 9782862665108
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«Le meilleur de la cuisine provençale» is the Provençal cookbook by Jacques Bernadou and Damien Bretel, in paperback, published by Editions Loubatières.
A selection of sixty recipes that capture the essence of Provençal gastronomy, with the most representative dishes of southern French cuisine. The explanations are clear and the illustrations detailed, allowing both beginners to discover Provençal flavors and others to revisit its classics.
Published in 2006, it contains 62 pages and is written in French.
For fans of French regional cooking who want to discover or revisit Provençal flavors.
