Provence
Provence
Provence is the fruit and vegetable garden of France, where much of its most beautiful produce is grown. These ingredients combined with Provence's unique identity, position and history have resulted in a cuisine full of heart, balance and soul, a cuisine that showcases its peoples' reverence for the produce, the changing seasons and the land.
Caroline Rimbert Craig's maternal family hail from the southern foothills of Mont Ventoux, where the sun beats hard and dry, but aromatic herbs, vines and fruit trees prosper. This is her guide to cooking the Provencal way, for those who want to eat simply but well, who love to cook dishes that rhyme with the seasons, and who want to recreate the flavours of the Mediterranean at home, wherever that may be.
Caroline Rimbert Craig's maternal family hail from the southern foothills of Mont Ventoux, where the sun beats hard and dry, but aromatic herbs, vines and fruit trees prosper. This is her guide to cooking the Provencal way, for those who want to eat simply but well, who love to cook dishes that rhyme with the seasons, and who want to recreate the flavours of the Mediterranean at home, wherever that may be.
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Provence is the fruit and vegetable garden of France, where much of its most beautiful produce is grown. These ingredients combined with Provence's unique identity, position and history have resulted in a cuisine full of heart, balance and soul, a cuisine that showcases its peoples' reverence for the produce, the changing seasons and the land.
Caroline Rimbert Craig's maternal family hail from the southern foothills of Mont Ventoux, where the sun beats hard and dry, but aromatic herbs, vines and fruit trees prosper. This is her guide to cooking the Provencal way, for those who want to eat simply but well, who love to cook dishes that rhyme with the seasons, and who want to recreate the flavours of the Mediterranean at home, wherever that may be.
Caroline Rimbert Craig's maternal family hail from the southern foothills of Mont Ventoux, where the sun beats hard and dry, but aromatic herbs, vines and fruit trees prosper. This is her guide to cooking the Provencal way, for those who want to eat simply but well, who love to cook dishes that rhyme with the seasons, and who want to recreate the flavours of the Mediterranean at home, wherever that may be.
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