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Öchsner, Marcia

Cooking in the South of France

Cooking in the South of France

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From the publisher

Marcia Öchsner is a Le Cordon Bleu (Paris) alumni with experience in various restaurants and teaching. During the past twenty years, together with her family, she has travelled around the world and lived in many countries, such as Brazil, Germany, Portugal, Malaysia and Australia, but it is with France that she identifies herself.

Cooking in her kitchen in the south of France is her passion, which she often does between long walks.

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From Chef Scott

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"Cooking in the South of France" by Marcia Öchsner is a delightful culinary excursion that brings to life the vibrant flavors and rustic charm of Southern French cuisine. Öchsner, with her insightful and passionate approach, has created more than just a cookbook; it's a journey through the sun-kissed landscapes and rich culinary traditions of this enchanting region.

From the very first pages, Öchsner's love for the South of France is palpable. Her vivid descriptions of the region's lush vineyards, azure coasts, and bustling markets set the stage for a gastronomic adventure. Each recipe in the book is carefully chosen and thoughtfully presented, showcasing the diversity and depth of flavors that define Southern French cooking.

The recipes are a perfect blend of traditional and contemporary, highlighting classic dishes with a modern twist. From the simplicity of a perfectly ripe tomato salad to the complexity of a slow-cooked cassoulet, Öchsner masterfully guides the reader through a variety of recipes that cater to all skill levels. Her instructions are clear, concise, and imbued with helpful tips, ensuring that even novice cooks can confidently tackle these dishes.

What sets "Cooking in the South of France" apart is Öchsner's ability to weave in stories and personal experiences, bringing each recipe to life. Her anecdotes about local customs, ingredients, and culinary techniques not only enrich the book's content but also engage the reader on a deeper level, offering a taste of the French lifestyle.

The book is beautifully illustrated with stunning photographs that capture the essence of Southern France and its cuisine. These images are not just visually appealing but also serve as a guide, showing the finished dishes in all their rustic elegance.

Öchsner also emphasizes the importance of using fresh, locally-sourced ingredients, true to the spirit of Southern French cooking. This focus on quality and seasonality resonates throughout the book, encouraging readers to seek the best produce and to cook in harmony with the seasons.

In addition to recipes, "Cooking in the South of France" includes valuable information about regional wines, cheeses, and other artisanal products, making it a comprehensive guide for anyone looking to immerse themselves in the culinary delights of this region.

In conclusion, Marcia Öchsner's "Cooking in the South of France" is a must-have for anyone passionate about French cuisine or seeking to bring the flavors of the Mediterranean into their kitchen. It's a book that will not only teach you how to cook but will also inspire you to savor and celebrate the joys of simple, delicious food. Whether you're a seasoned cook or just starting your culinary journey, this book is a delightful companion that will open your eyes to the wonders of Southern French cooking.