Marcia Öchsner - Cooking in the South of France: An Elegant View on Classic French Dishes

COOKING IN THE SOUTH OF FRANCE An Elegant View on Classic French Dishes Marcia chsner 2019 Recipes and Photos by Marcia chsner

COPYRIGHT INFORMATION Copyright Marcia chsner (2019) The right of Marcia chsner to be identified as author of this work has been asserted by her in accordance with section 77 and 78 of the Copyright, Designs and Patents Act 1988. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior permission of the publishers. Any person who commits any unauthorized act in relation to this publication may be liable to criminal prosecution and civil claims for damages. A CIP catalogue record for this title is available from the British Library. ISBN 978-1-52891-302-7 (Paperback) ISBN 978-1-52891-303-4 (Hardback) ISBN 978-1-52896-035-9 (ePub e-book) www.austinmacauley.com First Published (2019) Austin Macauley Publishers Ltd 25 Canada Square Canary Wharf London E14 5LQ PREFACE Marcia chsner has always been interested in cuisine.

Introduced to the culinary arts at a young age, she spent her school holidays working part-time in a family run restaurant in Italy. Talented and extremely passionate about cooking, Marcia decided to learn more. In 2010, she enrolled on a one-week Mediterranean cuisine course at Le Cordon Bleu in Paris. She was so impressed by the skills learnt, and the quality of the teaching at the school, that she vowed to return and learn more about French techniques. However, the course of life took Marcia to another part of the world. A frequent traveller, Marcia was raised in Brazil and has lived in Europe, Asia and Australia for many years.

Eventually, the urge to learn more from talented Le Cordon Bleu Chefs became a must and Marcia decided to take the intensive Cuisine Diploma programme over a period of three years. Top of her class in 2015, Marcia completed Le Cordon Bleu Cuisine Diploma with honours the following year. Marcia has worked in restaurants, taught private classes and along the way learnt how to produce beautiful photos of food as she travelled the globe. The recipes in this book reflect her wide range of cultural references. The majority are classic French (as she is passionate about France and French cuisine), some of which are given a modern twist, but she also includes a selection with world cuisine influences. Marcia is inspired by the ingredients found near her home in the south of France.

This is her first book and we wish her continued success. Amities gourmands, Le Cordon Bleu THANKS AND ACKNOWLEDGEMENTS IN MEMORY of my mother. Who loved me unconditionally. Who taught me that love is the most important ingredient in any recipe. ... THANKS to my husband, Andreas chsner , who has always supported me and believed in me, even when I did not.

Thank you for pushing my boundaries. THANKS to my son, Marco chsner , my tough food critic, who also helped me with the English text. THANKS to Lynne Westney, who reviewed this book in a very professional way. THANKS to Catherine Baschet and Kaye Baudinette for guiding me through the final stages of this project.

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