A sun-drenched celebration of seasonal Provençal cooking
Provence is more than just a place—it’s a way of cooking and eating that honors the land, the light, and the rhythm of the seasons. In Provence: The Cookbook, Caroline Rimbert Craig offers a heartfelt, seasonal guide to the food of her family’s homeland, nestled in the foothills of Mont Ventoux. The recipes are rustic and generous, shaped by Provence’s abundance of vegetables, olive oil, garlic, and herbs.
Divided by season, this book invites you to slow down and savor dishes like tomates provençales, wild rice and aubergines, and fig and rose ice cream in summer, or tapenade, squash soup, and Christmas gâteau as the weather cools. With every page, you’ll feel transported to sun-washed markets, herb-scented hillsides, and long family tables under the trees.
Who's it for?
Cooks drawn to French-Mediterranean flavors, lovers of vegetable-forward cuisine, and anyone looking to cook seasonally with soul.
Spices to pair with this cookbook:
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Bay Leaf: Adds herbal depth to soups, braises, and stews.
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Black Pepper (whole + ground): A staple seasoning in Provençal kitchens.
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Cinnamon (ground): Featured in sweet preserves and winter baking.
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Clove (ground): A warming note in winter holiday dishes.
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Fennel Seed: Echoes the wild fennel of the region.
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Herbes de Provence: Essential blend of savory, thyme, rosemary, and lavender.
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Nutmeg (ground): Subtle spice for gratins and creamy dishes.
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Saffron: Adds color and complexity to rice dishes like saffron tomato rice.
- Sea Salt: Enhances the simple, sun-ripened ingredients of Provence.