With elegant simplicity, David explores the authentic flavors and textures of time-honored cuisines from such provinces as Alsace, Provence, Brittany, and the Savoie. Full of cooking ideas and recipes, French Provincial Cooking is a scholarly yet straightforward celebration of the traditions of French regional cooking.

    Maideh prioritizes economy and availability of ingredients, while at the same time offering wholly authentic recipes for such delicacies as:Pomegranate SauceAshe Reshte, a hearty beef noodle and lentil soup scented with cinnamonAshe Torsh, a delicate dried fruit soup with cinnamon and mintAnd many more…Notes on preparation and reflections on her experience of Persian food and eating customs growing up in a traditional Azerbijian household make this book "a pleasure to read" — The New York Times.