The scents of fresh-cut lemons, wild thyme, simmering tomatoes, dried mushrooms, garlic beginning to sizzle in olive oil - evocations of a way of life and of cooking - are the smells of any kitchen in Southern France.
Much of the terroir itself, Garrigue and maquis, is a wild, rock-garden of thyme, rosemary and bay; peach orchards stripe the countryside with shocking pink flowers, ducks and geese plume themselves under walnut trees, sunflowers stretch away to the horizon, olive trees silver the landscape.
It is said that one should never live far from an olive tree; if this is not possible, you can at least bring back for a moment the lovely warmth of their favoured climate by cooking Southern dishes in your kitchen.
In this book, over 120 recipes remind the cook in all of us who love France, just how closely its food is associated with our mood - just a mouthful, and the petty annoyances of life begin to recede - much better than any self-denying regime, because this food brings contentment and comfort and is good for you.
