Provençal, à la

Pronunciation: [proh-vahn-SAHL]

A term referring to dishes prepared in the style of Provence, a region in southeastern France. Garlic, tomatoes and olive oil are the major trademark of Provençal cooking. Onions, olives, mushrooms, anchovies and eggplant also play a prominent part in many of these dishes.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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