French Cooking at Home: The Food of Provence
Georgeanne Brennan
Class Preview
- In-depth Instruction; over 143 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Meet Georgeanne Brennan
7:48
Meet Georgeanne and learn what a typical Provence pantry holds.
L'Apéritif: Salt Cod Beignets with Aioli
23:22
Learn techniques for preparing dried fish and frying beignets. Make an accompanying aioli dipping sauce.
L'Apéritif: Palmiers & Drinks
18:54
Work with puff pastry dough to create savory palmiers filled with olives and sun-dried tomatoes, and pair your appetizers with the perfect apéritifs.
Bouillabaisse From the Coast
44:20
Build a bouillabaisse by preparing mussels, trimming crab legs, marinating fish and making fish stock.
Bounty of the Hillsides
24:42
Make tomatoes Provençal, flageolet beans and a roast leg of lamb with herbes de Provence.
Desserts
23:03
Finish off your culinary creations, and your meal, with a traditional French lemon tart or by roasting stone fruits.
Description
Discover the celebrated local ingredients of Provence, France, as you learn to season and roast a succulent leg of lamb, and master the methods behind perfectly balanced bouillabaisse. Join James Beard award-winner Georgeanne Brennan to explore the fragrant, evocative herbs that define this unique cuisine, and unlock the techniques behind its savory, soulful recipes. Create a real French feast with step-by-step guidance for elegant appetizers and delightful desserts so authentic, you’ll find yourself transported to the coast of Southern France with just one bite!
Georgeanne Brennan
Georgeanne Brennan is an educator, consultant and the author of more than 30 cookbooks. She won a James Beard Foundation Award and a Julia Child Award for her food writing. Always an educator, she focuses on the relationship between how and where food is grown and how it is used in the kitchen, whether working hands-on with adults in the kitchen or in her writing. For a number of years she had a culinary vacation program in Provence, and later a similar one at her small farm in Northern California, and continues to lead travel groups.
Bonus materials available after purchase