Table of contents for A pig in Provence : good food and simple pleasures in the south of France / by Georgeanne Brennan.

Bibliographic record and links to related information available from the Library of Congress catalog.

Note: Contents data are machine generated based on pre-publication provided by the publisher. Contents may have variations from the printed book or be incomplete or contain other coding.


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Table of Contents
Acknowledgments
Dedication
Introduction
Chapter 1 - A Personal History of Goat Cheese
Salade au Fromage du Chèvre avec Croûtons Frites
Goat Cheese Salad with Fried Bread
Chapter 2 - A Pig in Provence
Porc a l'ancienne avec Moutard et Capres
Braised Pork Shoulder with Mustard and Capers
Chapter 3 - Fungal Obsessions
Poulet au Ginevre Farci aux Champignons Sauvages
Juniper-Rubbed Chicken Stuffed with Wild Mushrooms 
Chapter 4 - Bouillabaisse for All
Bouillabaisse Toulonnaise
Bouillabaisse, Toulon style
Chapter 5-Long Summer Meals
Soupe au Pistou
Vegetable Soup with Basil-Garlic Sauce
Chapter 6-The Essence of Garlic and Le Grand Aïoli
Le Grand A?oli 
The Grand A?oli
Chapter 7-Sheep and Pieds-et-Pacquets
Gigot d'Agneau aux Herbes de Provence
Leg of Lamb with Rosemary, Thyme, and Lavender
Chapter 8-Wedding Tarts
Tarte aux Tomates
Tomato Tart
Epilogue

Library of Congress Subject Headings for this publication:

Cookery, French -- Provenºcal style.
Brennan, Georgeanne, 1943-.
Provence (France) -- Social life and customs.