The charms of Le Sud are many. The food culture is vibrant and season-focused; the tables are welcoming and convivial. In Le Sud, Rebekah Peppler distills these flavours, techniques, and spirit of the South of France into a never-before-seen collection of recipes, photographs, and stories.

The region—and its many culinary viewpoints—spans from the snowcapped Southern Alps in the north to the French Mediterranean in the south, the Rhône River to the west, and Italy along its eastern border. And like many regions where landscapes and people happily crash into each other, the food is dynamic and exciting. Here are recipes—from drinks to savory to sweet—that capture the modern tables and life lived around them in the south of France today.

Le Sud’s transporting photography expands our visual understanding of Provence outside solely lavender fields and endless summer holidays to showcase the geographically and culturally diverse region and its tables. As in À Table—her inspiring cookbook about dining the French way—Peppler’s recipes drip in home cook equity.

Interwoven alongside the recipes and photography are fun, informative sidebars that reflect this perspective of eating and drinking in Provence-Alpes-Côte d’Azur and provide an inspiring, approachable guide to the south of France. Sidebars elevate a reader’s knowledge of southeastern French cooking and eating, from the wines of the region to after-dinner drinking to the (modern) Provençal cheese plate.

Le Sud is more than a recipe book; it is a dive into and a celebration of this abundant, enchanting region that has long captured the imaginations of many.

ACCESSIBLE FRENCH COOKING: With dishes that are easy to make on a weeknight but impressive enough to serve at a party, Le Sud gives home cooks the tools they need to recreate the magic of a Provençal table anywhere in the world. Included are recipes that take you from start—Tapenades, Pissaladière, and Martini Provençal—to mains and sides—Market Day Roast Chicken and Potatoes, The Pasta I Crave Every Time I’m Near the Sea, and Ratatouille—through to the very end of the meal—Navettes, La Tropézienne, and Tarte au Citron.

MORE THAN A COOKBOOK: With insight into the staples of South of France living, from Provençal wine to marché must-haves, tips on gathering, and the longstanding tradition of apéro, this book is so much more than a collection of recipes.

A GORGEOUS GIFT FOR FRANCOPHILES: Shot in Provence-Alpes-Côte d’Azur, Le Sud is filled with Joann Pai’s evocative photography. Readers will feel as if they are traveling through and seated around tables across the south of France.

Perfect for:

• Francophiles the world over, readers with existing memories of France, and those who want to armchair travel alike.
• Anyone who loves to eat seasonally and cook with fresh ingredients.
• Relaxed cooks and hosts looking for recipes that are approachable for the home cook.
• Fans of Rebekah Peppler’s work, including À Table, her James Beard Award–nominated book Apéritif, and her writing in the New York Times.
• People of all ages who like to plan unfussy meals with delicious food and minimal prep.
• Folks who dream of or are planning a trip to le sud.

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Tomates à la Provençale

When it’s not summer, but you need summer, this is the one. While not traditional, I add a crumble of fresh chèvre to my Tomates à la Provençale because cheese. If you prefer to stay true to the classic or have a vegan friend coming to dinner, feel free to leave it off. You can always make Pink Peppercorn Marinated Chèvre (page 59) to start.

10 medium, thick-skinned greenhouse tomatoes

Fine sea salt

3 tablespoons extra-virgin olive oil

3 garlic cloves, finely chopped

½ bunch fresh flat-leaf parsley, finely chopped

1 teaspoon herbes de Provence (see Note, page 59)

¾ cup [45 g] coarse, day-old bread crumbs

Freshly ground black pepper

4 ounces [115 g] fresh chèvre

Serves 6 to 8

Line a baking sheet with paper towels. Slice the tops of the tomatoes off crosswise and, working over a bowl or the sink, use a spoon to gently scoop out the seeds and remove excess juice, taking care to leave the tomatoes’ shapes intact.

Season with salt and place the tomatoes upside down on the prepared baking sheet for at least 30 minutes and up to 1 hour.

Preheat the oven to 400°F [200°C]. Drizzle an ovenproof baking dish with 1 tablespoon of the olive oil and arrange the tomatoes cut sides up in the dish.

In a medium bowl, combine the garlic, parsley, herbes de Provence, and bread crumbs. Season with salt and pepper.

Crumble the chèvre and divide evenly among the tomatoes. Season with salt and pepper, then sprinkle the bread crumb mixture evenly over the top. Drizzle with the remaining 2 tablespoons of olive oil and place in the oven. Bake until the topping is golden brown and the tomatoes are soft and tender but keep their shape, about 15 minutes. Serve warm or at room temperature.

Recipe reprinted with permission from Chronicle Books.