The beloved author Peter Mayle, champion of all things Provence, here in a final volume of all new writing, offers vivid recollections from his twenty-five years in the South of France--lessons learned, culinary delights enjoyed, and changes observed.

Of all of the culinary treasures that Richard Olney brought home from France for his American audience, the spritely and commanding Lulu Peyraud is perhaps the most memorable. A second-generation proprietor of Provence’s noted vineyard Domaine Tempier, and producer of some of the region’s best wines and meals, Lulu has for over 50 years been Provence’s best-kept secret.

This 50th anniversary paperback reprint contains what Julia Child referred to as “the essence of M.F.K. Fisher, one of this country’s earliest food writers

MEET PARIS OYSTER is an engaging exploration of the Parisian love affair with the world’s most sensuous shellfish.

Here is a wonderful recipe from Patricia Wells THE FRENCH KITCHEN COOKBOOK  that I find ideal for a chilly winter night when you want a substantial dish with rich flavors without slaving over a hot stove.

Here is a wonderful recipe from Patricia Wells THE FRENCH KITCHEN COOKBOOK  that I find ideal for a chilly winter night when you want a substantial dish with rich flavors without slaving over a hot stove.

Calvados, the incomparable pear and apple-based brandy from Normandy, France, has a history dating back nearly 500 years. While not as well known as Cognac or Armagnac, Calvados holds a dear place in the hearts of many spirits lovers.