Matisse

P. Wells will also be giving a talk, and doing a book signing related to "The Provence Cookbook" in NYC at the Florence Gould Hall on Monday May 10 at 7pm, as part of the "Meet the Writer" series presented by the Alliance Francaise.

55 E. 59th (between Park & Madison) Members $8; non members $12

I may see you there...

StCirq

OK, I stand ready to be blasted to smithereens for this, but I think Patricia Wells is the most overrated foodie in the world. She never knew squat about food or France until her husband was employed by the Herald Tribune, and now she commands astronomical prices for taking people to markets in the Vaucluse and giving demonstration cooking classes, which she doesn't even really participate in herself. Pay $95 dollars for a dinner she's hosting in DC? Not for me! I could do 10 courses for that money. Her recipes may be inspiring, but what she charges for her cooking classes, etc., in Provence is an absolute outrage. There are SO many other people with more in-depth experience who charge a whole lot less (there was an article on this in Travel & Leisure or some such magazine a year ago - I can check on this) that cottoning onto the Patricia (Pat) Wells thing seems a bit, well, pretentious, if nothing else.

KS452

Do you hate Martha Stewart too, just because who she is and the way she got where she is (was)?

Matisse

St. Cirq, no blasting I promise. I hear what you're saying - her prices are very high, and one has to question whether or not they're warranted. I do often wonder how she came about her food knowledge, but then again, how does anybody really? It's always a matter of one's taste.

Fact is, she is one of the most well known foodies/expats out there, and people gravitate towards what they know, or what the majority tells them to (this board is an excellent example).

I'm interested in hearing her speak because she genuinely seems approachable, and I'd like to hear what she has to say. Besides, it's only going to cost me $8!

cigalechanta

that's an insult to us posters. You can disagree with us fine. You come across as only your tastes count.

StCirq

No, I don't hate Martha Stewart, though I'm not exactly a raving fan, either. Martha isn't charging $3,500 for 6 days of "going to market and cooking" in Provence, which is about twice what other, more knowledgable cooks with more experience than Pat Wells are charging for the same. And for that price, you don't even get Pat herself taking you around - it's her "assistants." She shows up to show you how to plate stuff, etc. Whoopee!

cmt

I really don't know much about her, but the combination of enthusiasm and controversy here is making me curious enough to look at her books next time I'm in a bookstore. But tell me this, what IS her favorite olive oil? People's olive oil preferences can be a clue to their personality and character. (True, you can look it up. )

coccinelle

you are one bitchy person. I hear you give lessons in cooking and tours.
A little competition rears its'ugly head.

StCirq

Matisse: For $8, I'd try anything related to French food!

Cigale: I have no idea what you're talking about - your comments are, as usual, oblique. I stand by my comments with regard to Patricia Wells. Her "cooking school" is rated among the most expensive in all of France, and she really has no credentials that she didn't garner from her husband's tenure with the International Herald Tribune. There are a lot of people in France, like Kate Hill in the Gascogne, who are REAL gastronomes, who have published cookbooks based on their authenticity, not on their husband's connections, who are so much more authentic than Patricia Wells, and who charge So much less for their cooking lessons - well, they don't employ the bevy of mignons that Pat does to make sure she doesn't have to lift a finger when guests arrive. Just my observation - no need to make a federal case out of it. Bottom line for me: Patricia Wells is nothing more than a marketing instrument. She doesn't participate in her "cooking lessons" or anything else - she's just collecting the money. She's got a fabulous marketing strategy, and I guess it's working well for her.

cigalechanta

Mellen, You are the one making a case out of this, here we were admiring her new book and you step in and say nasty things. You certainly can disagree but don't insult us.

StCirq

I insulted you? Exactly how? Because I dared to say that Patricia Wells may not be the be-all and end-all as far as provençal cooking is concerned ? . Well, sorry. That's my opinion, and I stand by it. I think she is bilking people out of a lot of precious dollars for a not-so-fabulous experience. She uses her "name" to get ridiculous prices for very ordinary experiences in shopping the markets in Provence.
Coccinelle: Thank you very much, but I hardly need your comments on my tours, especially since you don't know the proper use of the apostrophe.

mimosa

Patricia Wells is fine. A friend booked cooking lessons for her daughter. Wells was the instructor and did not have an assistant.

coccinelle

In the source list, Patricia wells mentions a potter in Aigues-Vives.
I could not find it on my map. Does any one know where is is located in Provence? I'll be near Aix.

cmt

There are several, but the one you're thinking of is probably the one that's not far from Aigues-Mortes--north of Aigues-Mortes near Nîmes. (I've never been there, so have nothing else to say about it, but have been vaguely looking for places easily reachable from Montpellier, e.g., Aigues Mortes.)

cigalechanta

yes, it's the one between Nimes and Aigues-Mortes.

m_kingdom2

Are any of you fans of the wonderful Graham Kerr?

Back in the UK he has been a relative unknown since the mid-1970s. However, before that he was the "Galloping Gourmet" bringing back recipes from all over the globe to the then uncultured British palate. He was THE tv chef of his time, funny (well to some people's tastes), messy, and charming. Who the hell is Patricia Well's? She sounds even more naff than the now jazzed up Delia Smith! As for Jamie Oliver, he has no finesse, and for the large part has been extremely lucky!

Neil_Oz

mkingdom_2, I'm glad to hear someone else remembers Graham Kerr. I think his series on Australian TV may even have predated his UK show, but certainly he performed the same service for home cooks here. He always cooked one-handed, the other hand being occupied by a glass of white, and I think he was eventually forced to dry out. While Jamie Oliver is irritating, I will say that his recipes work for the mug amateur cook, unlike the elaborate creations of some TV and print chefs who seem preoccupied with showing off their technique and intimidating anyone who doesn't have the latest "ingredient du jour" lying around the kitchen. I have a soft spot for Delia Smith because she's no faster with a cook's knife than me.

m_kingdom2

He started life in the New Zealand navy I believe, or it could've been the Australian! His recipes were so new to the British (and indeed Australian public) whose only idea of fine cuisine at the time were classical French preparations, which whilst delicous were always overly rich and very hard to reproduce by all but accomplished chefs.

I love Delia's souffléd macaroni cheese which combines pasta (everyone's favourite) with a wonderfully rich and indulgent cheese soufflée. Delia's become much more glamourous as of late too.

Jamie Oliver has no style, is false - he always conveniently has "friends" coming for a party when filming. As if one would organise a party with "friends" if they know they are otherwise engaged!

Let's not forget the late great Fanny Craddock who really was the first tv chef in the world! She idolised Escoffier who can be credited with bringing fine French cusine over the Channel. However, she shot her career in the foot, whilst always being notoriously difficult, this occasion she overstepped the mark:

A woman who had won a national British cooking competition had been invited to cook dinner for a party with Fanny Craddock. This unfortunate (or fortunate, however you may wish to look at it) woman had decided on her main course - "duck with a bramble sauce". Fanny, after hearing this retorted "tell me, what is a bramble?" "A blackberry sauce", her face screwed up in disgust "that doesn't go at all, remember you're cooking with the professionals now dear". That was the end of Fanny on tv, apart from the odd chatshow/interview!

Scarlett

I remember watching re-runs of Graham Kerr on PBS in NYC years ago. I like Nigella and I used to like (I think the name of the show was ) Two Fat Cooks ?
The elder, dark haired lady died. I thought they were so funny, I would have never eaten anything they made but they were very entertaining.

marcy_

Scarlett,
I think it was "Two Fat Ladies".