rebekah peppler recipes

Tomates à la Provençale
Tomates à la Provençale

Tomates à la Provençale excerpted from Le Sud: Recipes from Provence-Alpes-Côte d’Azur by Rebekah Peppler. Photography by Joann Pai.

Le Sud: Recipes from Provence-Alpes-Côte d'Azur by Rebekah Peppler

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. (more…)

Basque Chicken
Basque chicken

Basque chicken, A Table: Recipes for Cooking and Eating the French Way by Rebekah Peppler. Photography by Joann Pai.

À Table: Recipes for Cooking and Eating the French Way

À Table: Recipes for Cooking and Eating the French Way is an alluring, delicious invitation to the French table from Paris-based American food writer and stylist, Rebekah Peppler. It is both a repertoire-building cookbook and a stylish guide that will make readers feel as though they are travelling through France with a close friend.

New York Times contributing writer Rebekah Peppler shares 125 elegant, “new French” recipes that reflect a modern, multicultural French table. With approachable recipes, a conversational tone, and aspirational photography, À Table contains secrets for cooking simple, sophisticated meals and recreating the magic and charm of French life anywhere in the world.

125 ACCESSIBLE RECIPES: Included are classics such as Ratatouille and Crème Brûlée; regional dishes, such as Basque Chicken, Niçoise (for a Crowd), and Alsatian Cheesecake; as well as recipes born of the melding of the cultures and flavours that help define contemporary French eating, from Bigger Bánh Mì and Lamb Tagine to Green Shakshuka.

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