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Patricia Wells

Patricia Wells
Did you know?

Patricia’s most recent works include the updated 5th edition of The Food Lover’s Guide to Paris (April 2104), the accompanying The Food Lover’s Guide to Paris  application for the iPhone and the iPad (April 2013), and The French Kitchen Cookbook (October 2013.) 

Patricia Wells
Patricia's Featured Recipe
Garlic Mayonnaise

Click here for recipe

 

Patricia and Walter Wells have lived in Paris since January 1980. Together, they run a popular cooking school – At Home with Patricia Wells – in Paris and Provence.  

 

Patricia is the author of 14 books, beginning in 1984 with the publication of the landmark The Food Lover’s Guide to Paris. That was followed by The Food Lover’s Guide to France, Bistro Cooking (named the IACP Best European Cookbook) and Trattoria. Her cookbook,  Simply French, introduced chef Joël Robuchon to the world and captured the James Beard award for Best European Cookbook. Three other cookbooks, Patricia Wells At Home in Provence, The Paris Cookbook, and The Provence Cookbook  were named James Beard Best European Cookbook. She is also the author of L’Atelier of Joël Robuchon. Her cookbook, Vegetable Harvest, was nominated as a James Beard Best European Cookbook. Her books have been translated into French, Spanish, German, Swedish, Portuguese, Japanese, Swedish, and Dutch.  

 

In 2011 she published both Salad As a Meal, a collection of quick, healthful salads that make a meal; and Simply Truffles, a working manual on how to conquer the mysteries of one of the world’s rarest foods. Her most recent book, The French Kitchen Cookbook was released in October 2013. The 5th edition of The Food Lover’s Guide to Paris was released in April 2014.

 

Together with her husband she wrote We’ll Always Have Paris …and Provence, a memoir of their life in France, with recipes. Walter is the former executive editor of the International Herald Tribune and one of the few non-French citizens to be awarded the French Legion of Honor.

 

Patricia has been honored as a Chevalier de l’Ordre des Arts et de Lettres by the French government for her contributions to French culture. She was awarded a honorary degree in gastronomic journalism by her alma mater, the University of Wisconsin-Milwaukee; was awarded the French Food Spirit Award from the French government; and the Versailles World Cookbook Award for best promotion of French cuisine. Since 1992 she has been a member of James Beard Who’s Who in the World of Food and Beverages in America.

  

She was global food critic for the International Herald Tribune for more than 25 years. From 1988 to 1991, she was restaurant critic of the French newsweekly, L’Express, the only female and only foreign critic in France. Before moving to France she worked as an art critic for The Washington Post and a food writer for The New York Times.

Patricia lives in France. Her website is patriciawells.com.

 

Latest Recipes

Salad of Tomatoes, Lemons, Croutons, Capers, and Basil

This summer salad is composed of some of the seasons greatest hits: Meyer lemons from our little trees, a giant Russian variety of tomat...

(1 Votes)

Poached Salt Cod with Vegetables and Garlic Mayonnaise

“Aïoli epitomizes the heat, the power, and the joy of the Provençal sun, but it has another virtue—if drives away files.” —Frédéric Mist...

(1 Votes)

Garlic Mayonnaise

I  can’t imagine a summer season without at least one hit of the pungent Provençal garlic mayonnaise known as aïoli. This is the classic...

(1 Votes)

Fricassee of Chicken with Chorizo and Peppers

My village butcher, Franck Peyraud, has the most delicious chorizo, nice and spicy and not overly fatty. This dish—with a healthy dose o...

(1 Votes)

Homemade Chicken Stock

Sometimes I buy a chicken just to make stock—then, of course, I also have some poached chicken left over for lunchtime! My freezer is al...

(1 Votes)

Potato and Celeriac Gratin

Come winter, potatoes and celeriac are firmly entrenched in our cold-weather diet. The play of flavors calls out for pairing with a touc...

(1 Votes)

Cherry Tomato and Black Olive Salad

Come August, our vegetable garden is brimming with all manner of tiny tomatoes—round ones, oval ones, varieties shaped like a pear, and e...

(1 Votes)

Sautéed Brussels Sprouts with Garlic and Olive Oil

“It is not really an exaggeration to say that peace and happiness begin, geographically, where garlic is used in cooking.” Marcel Boules...

(1 Votes)

Steamed Eggplant with Buttermilk-Thyme Dressing

Steamed food is a bit of a miracle to me. These little strips of eggplant cook in a flash, retaining all their character and goodness, re...

(1 Votes)

Buttermilk-Thyme Dressing

This light and creamy dressing can be used on any salad but is particularly nice with Steamed Eggplant.

(1 Votes)

Steamed Leeks in Mustard and Caper Vinaigrette

The French love leeks and give them the respect they are due. When shopping, I always glance to see what my neighbors are adding to their...

(1 Votes)

JR’s Herb Salad

It is hard to believe, but it took a chef with the talent of Joël Robuchon to bring the common tossed salad to a place of honor at the th...

(1 Votes)

Benoît’s Carrots with Cumin and Orange

This beautifully seasoned carrot dish was on the menu when Benoît Guichard took over Jamin in the fall of 1996. The chef’s secret weapons...

(1 Votes)

Benoît Guichard’s Macaroni Gratin

This rich macaroni gratin—a far cry from the macaroni and cheese of my youth—is deliciously moist. Benoît Guichard, Joel Robuchon protégé...

(1 Votes)

Chicken Fricassee with Two Vinegars

A perfect farm chicken, properly cut into serving pieces and sautéed to a golden tenderness, sauced with a luscious blend of cream, tomat...

(1 Votes)

Grilled Chicken with Mustard and Red Pepper

In French cooking, any meat or poultry seasoned with mustard and hot pepper and then coated with breadcrumbs is called à la diable, since...

(1 Votes)

Le Mauzac’s Hanger Steak

Le Mauzac is a lively lunchtime café/wine bar tucked along a romantic tree-lined street in the busy Latin Quarter. Their onglet—flank, or...

(1 Votes)

Cherry-Almond Gratin

I know of few greater food combinations than almonds and cherries. They love to grow side by side, and what’s amazing is that in France t...

(1 Votes)
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