Cover -- Title Page -- Copyright -- Contents -- INTRODUCTION: Welcome to Provence -- Provence Wine -- Provence Terroir -- Provence AOCs -- Rosé Winemaking -- The Wines of Provence -- The Cuisine of Provence -- Aix-en-Provence and Haute Provence -- Recipes -- ANCHOÏADE WITH FRESH VEGETABLES -- TAPENADE -- ARTICHOKES BARIGOULE -- LAYERED OMELETTES -- TOMATOES PROVENÇAL -- VEGETABLE SOUP WITH PISTOU -- WILD BOAR STEW -- CREAMY POLENTA -- FRIED CHANTERELLES -- LANGOUSTINES WITH WATERCRESS, PANCETTA CREAM, AND ASPARAGUS -- RACK OF LAMB WITH VEGETABLES -- PINE NUT TART -- STRAWBERRY TIRAMISÙ -- Marseille -- Recipes -- GRILLED SARDINES -- AÏOLI -- BOUILLABAISSE -- OCTOPUS SALAD -- OCTOPUS STEW WITH ROSÉ -- MUSSELS À LA PROVENÇAL -- POTATO PISSALADIÈRE WITH SARDINES AND ANCHOVIES -- SALTED COD WITH FENNEL, TOMATOES, AÏOLI, AND SAFFRON -- SARDINES WITH CITRUS, MARSEILLE STYLE -- BERRY MILLE-FEUILLES WITH ORANGE COOKIES -- La Côte Varoise -- Recipes -- GRILLED PEPPERS IN EXTRA VIRGIN OLIVE OIL -- RED MULLET BRANDADE -- GRILLED RED MULLET WITH PISTOU RATATOUILLE AND GARLIC POTATOES -- BARBEQUED MUSSELS -- RATATOUILLE -- PUMPKIN SOUP WITH CHESTNUTS -- TIAN À LA PROVENÇALE -- FISH SOUP -- MONKFISH WITH LEMONGRASS AND COCONUT MILK -- FIG TART -- SAINT-TROPEZ CUSTARD CAKES -- Nice and the Riviera -- Recipes -- FOUGASSE WITH TOMATOES, OLIVES, AND PEPPERS -- ONION TART -- NIÇOISE SALAD -- MINI STUFFED VEGETABLES -- SWISS CHARD TART WITH GRILLED FOIE GRAS AND WILD MUSHROOMS -- STUFFED SARDINES -- GNOCCHI -- SEA BREAM WITH PASTIS À LA CORNUE -- MEDITERRANEAN COD WITH CARAMELIZED ONIONS AND ANCHOVY-CAPER SAUCE -- TOMATO-SARDINE TARTS -- ZUCCHINI FLOWERS WITH CHÈVRE -- LEMON TART -- RESOURCES -- ACKNOWLEDGMENTS -- INDEX -- About the Authors.