At Home in Provence

Patricia Wells presents a culinary memoir documenting her life after moving to Provence with her husband in 1984. The book combines personal narrative with over 175 recipes collected during her time in the French countryside. Wells guides readers through the seasonal rhythms of Provençal cooking and food culture, from visiting local markets to cultivating her own garden. She includes detailed information about regional ingredients, cooking techniques, and the relationships she develops with local farmers, vintners, and other food producers. The recipes range from traditional Provençal dishes to Wells' own adaptations, incorporating both rustic farmhouse cooking and refined preparations. Her instructions draw from years of professional experience as a cooking instructor and restaurant critic. The work stands as both a practical cookbook and a meditation on how food connects people to place, tradition, and community. Wells demonstrates how embracing local foodways can transform not just cooking habits but entire ways of living.

Readers appreciate Wells' personal stories about renovating her farmhouse and building relationships with local food producers. Many note the recipes capture authentic Provençal cooking while remaining accessible for home cooks. The photography and descriptions transport readers to the French countryside. Readers liked: - Clear, detailed recipe instructions - Mix of simple and complex dishes - Cultural context and food history - Personal anecdotes about life in Provence Common criticisms: - Some ingredients hard to source outside France - Not enough photos of finished dishes - Several recipes require specialized equipment - Too much focus on Wells' personal life vs. recipes Ratings across platforms: Goodreads: 4.1/5 (312 ratings) Amazon: 4.4/5 (89 ratings) One reader noted: "The recipes work perfectly but good luck finding fresh sheep's milk cheese in Kansas." Another praised: "Reading about her morning market trips and relationships with vendors adds depth beyond a standard cookbook."

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🌿 Patricia Wells was the only woman and only American to serve as restaurant critic for the prestigious French newspaper "Le Journal." 🏠 The book grew from Wells' experience restoring Chanteduc, a 65-acre property in Provence complete with olive groves, which she and her husband purchased in 1984. 🍷 Many of the recipes in the book were developed in collaboration with local vintners, farmers, and chefs who became close friends of the author during her time in Provence. 🌺 The book not only features recipes but also details the traditional Provençal practice of using fresh flowers in cooking, including lavender, roses, and violets. 🎖️ Wells has won multiple James Beard Awards for her food writing and was inducted into the James Beard Foundation's Who's Who of Food and Beverage in America.