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Flavours of Provence by Clare Ferguson

Photography by Peter Cassidy

This collection of recipes for authentic Provençal dishes is bursting with all the unique tastes and character of the region. Starters and Nibbles includes classic recipes such as AÏoli, Tapenade and Fougasse bread plus the famed Niçoise chick-pea flour specialities, Socca and Panisses. Explore Salads, Vegetables and Grains from Salade Niçoise and Camargue Red Rice Salad to Courgette Blossom Fritters. Soups, Seafood and Lunch Dishes features the famed Bouillabaisse plus Clams Sautéed with Fennel. Substantial Poultry, Meat and Game dishes include a rich Estouffade (stew) of Wild Boar, Quails with Figs and the classic Sisteron-style Roasted Lamb. Luscious Sweet Things and Cheese to try include Sabayon au Muscat, White Nougat Ice Cream and Lavender Creams with Scented Syrup. Finally Preserves, Drinks and Treats details drinks such as fruit ratafia, Pastis cocktails and tisanes plus classic ingredients such as Salt-pickled Lemons.

Includes essays on Provence's culinary traditions, including Regional Cheeses; Provenèal Herbs, Garlic and Spices; The Wines of Provence; and more.

Beautiful location photography by award-winning photographer Peter Cassidy.