Flavors Of Provence

"The Flavors of Provence" envelops you in the charm of this magical land, combining gorgeous paintings that capture the sights with recipes from the most respected Provencal chefs that evoke the tastes and smells of the region. Provence continues to captivate the imaginations of millions in the wake of Peter Mayle's bestsellers. And its Mediterranean cuisine, the health benefits of which have received so much attention in recent press, has only added to the phenomenon. Here you'll discover a field of lavender, a cafe table under plane trees, an orchard of olive trees, a rocky promontory by the sea-all rendered by Isabelle de Borchgrave in the vibrant colors that made Van Gogh's works so beloved. The dishes, which capitalize on simple combinations that are easy to achieve at home, include regional specialties like Red Mullet with Basil, Duck with Olives, and Warm Apricot Souffle, as well as innovative takes on classics such as Jerusalem Artichoke Soup with Curry, Truffled Raviolis with Leeks, and Goat Cheese and Blackberry Terrine. Interspersed throughout are brief essays on the essential elements of Provencal culture. Exceptionally packaged," The Flavors of Provence" conveys both the visual beauty and the culinary poetry of this land as no other book has.