A land of brilliant sunshine, sparkling Mediterranean waters, lavender-covered hills and dense olive groves, Provence is one of the most compelling and gastronomically rich areas of France. From the ancient Roman towns of Arles and Nimes, to the cosmopolitan Cote D'Azur and the mountaounous landscape of Haute-Provence, Erica Brown paints a fascinating picture of an extraordinary region. The author describes how the cooking of Provence has evolved out of these contrasts into a cuisine renowned for the simplicity and purity of its ingredients: garlic and olive oil are known to promote good health, while the vast range of fresh fruit, vegetables, and Mediterranean seafood combine to create recipes of wonderful versatility.