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• Title: A Pig in Provence: Good Food and Simple Pleasures in the South of France
• Author: Georgeanne Brennan
• Publisher: Harcourt Books
• Year of Publication: 2008
• Pages: 209

When I went to Paris for a week in 2007, I had difficulty finding any restaurant that served Provençal food. But even if I had been successful, I would have had trouble figuring out how to pay for it. Money was tight, but I managed. So regrettably, I left France without ever having tried rustic French food. Instead, we ate Chinese food, Italian food, German food, lots of crepes, baguettes, and croissants. Everything was delicious, but nothing was Provençal.

Reading Georgeanne Brennan’s A Pig in Provence was like taking a trip to the South of France without ever boarding a plane. The book is separated into eight chapters, each with a related recipe at the end. Brennan and her first husband moved to the South of France in the 1970s, intent on raising goats and making homemade goat cheese for income. They were both graduate students from California, making the move with their baby in tow. They managed to make not just money from their goat cheese, but friends as well.

Most of the chapters are about how and what Brennan learned about food from her friends in Provence. Whether it was the real way to make bouillabaisse (fish soup), pistou (French pesto), aioli (garlic mayonnaise), or tomato tarts, it all revolved around tradition, local ingredients, and community.

Though A Pig in Provence is Brennan’s personal story of her experiences in Provence, she managed to make it much less about her and much more about the place. Her descriptions and explanations were wonderful and complete. The only things I was left wondering about were questions about her personal life she never explained, and that’s quite alright.

Last night we tried one of the recipes: An Aioli Feast. We boiled potatoes, carrots, beets, green beans, a few eggs, and poached some salmon. Then we crushed four cloves of garlic and sea salt with a pestle in a mortar, mixed in three egg yolks, and added a cup of olive oil very slowly. To eat, we dipped all of our food in our aioli, including a baguette from the store. It was simple and delicious! 4.5/5