Clare Ferguson brings you delicious, authentic Provenèal dishes, all bursting with the tastes and character of this beautiful region of France and beautifully photographed by Peter Cassidy. Snacks and Hors d' Oeuvres include simple recipes such as Aoli, Tapenade, Aubergine Fritters and Fougasse breads. Next explore Salads, Vegetables and Grains, from Salade Niçoise to Camargue Red Rice Salad. Soups, Lighter Dishes and Seafood features the famous Bouillabaisse plus Clams Sautéd with Fennel and Salt Cod in a Red-wine Sauce. Meat, Game and Poultry dishes include a rich Estouffade (stew) of Wild Boar, Quails with Figs and the regional classic Sisteron-style Roasted Lamb. Luscious Desserts such as Oreillettes (pastries) or Lavender Creams with Scented Syrup are included along with Peaches Poached in Rosé Wine.