Georgeanne Brennan


Gather
Memorable Menus for Entertaining Throughout the Seasons

Available Now in Paperback

Gather

Available online from Amazon

In this beautifully photographed cookbook, renowned chef Georgeanne Brennan brings a refreshing feeling of seasonal simplicity to the art of entertaining year-round. She invites readers to consider any occasion to gather people to the table: honoring parents in the springtime, Chinese New Year in the winter, a Summer Solstice party, or Thanksgiving two ways (traditional and vegetarian). For each season Brennan offers four complete menus with a tantalizing array of starters, finger food, entrees, and desserts. The menu for her annual summer housewarming party (even though she's lived there more than 20 years) includes Heirloom Tomato Bloody Marys, Crispy Wonton Squares Topped with Spicy Ahi Tuna, Garlic-Grilled Shrimp, and Oven-Roasted Nectarines. She includes tested tips on cutting corners and saving time. Book Club Buffet, Summer Movie Night, and a Wedding to Remember are some of the other "gather" opportunities — each with its custom menu — in this inspiring book.


A Pig in Provence
Available Now in Paperback

A Pig in Provence

Available online from Amazon

The award-winning food writer describes her 1970 move to Provence, her adventures and experiences of Provençal cuisine, her development into a renowned food writer and cooking teacher, and the daily rhythms of life in southern France and the celebration of living according to the cycles of food and nature.

NOW AVAILABLE
from Random House:

The Green Eggs and Ham Cookbook

The Green Eggs and Ham Cookbook

From Random House:
"Ever wonder what green eggs and ham really taste like? They're yummy. And now everyone can whip up a batch for themselves using this fabulous cookbook.

Filled with simple, scrumptious, wacky recipes for such foods as Cat in the Hat Pudding and Moose Juice and Schlopp, this unique cookbook will have the whole family hamming it up in the kitchen. Each recipe is accompanied by the original verse that inspired it, and the pages are laminated to protect against getting splatters of Sneetch Salad, Oobleck, and Solla Sollew Stew."

Available online from Random House

What's New

In the News

California Sweet - Gourmet Magazine November 2009California Sweet (pdf)
By Jane Daniels Lear
Gourmet, November 2009
"The farm kitchen is bright and airy and smells faintly of thyme. Meyer lemon trees, heavy with fruit, brush against the windowpanes. Everywhere I turn, I see a still life."

Please take a look at My Stove: A love story, posted today at the Atlantic Monthly's food channel. That's Sue Conley, co-owner of Cowgirl Creamery and Craig Ponsford, President of the Board of The Bread Bakers Guild of America at my stove, warming up the milk to make cheese. Sue came over to my house to give me and a few friends a cheesemaking lesson, Craig gave us a bread making lesson. When all was done, we ate a lunch of flatbreads and bread fresh from my wood-fired oven, cheese, platters of tomatoes and a glass or two of Jim's Zinfandel. We all agreed it was a lot like being in Provence.
read article »

Where to See and Meet Georgeanne

Upcoming Books and Articles


Video: Georgeanne Brennan discusses A Pig in Provence at Book Passage on Fora.tv

Book Passage Corte Madera, CA Jun 21st, 2008 - Georgeanne Brennan talks about A Pig in Provence. Thirty years ago, this award-winning author and her family set out to realize the dream of a peaceful, rural existence. This evocative and passionate memoir -- filled with delicious recipes and local color -- describes her life cooking and living in the South of France.

Video: The View From the Bay Show with Special Guest Georgeanne Brennan

Throw a party with lots of holiday magic! Learn about creative decorating and serving ideas they'll love for the holidays.

» Watch the video and get the recipes

Video: Truffle Hunting with A Pig in Provence

Watch the pig dig for truffles in a truffle oak planting in Provence, then watch his master take it away, giving the pig a biscuit. At the end of the hunt, I got to take away a few truffles myself.


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