Straightforward, rustic country cooking at its best from another American known for her experiences of France. The subtitle makes a key point: This book doesn't seek to be the first and last word on Provençal cooking but instead a collection of the sort of meals Wells finds herself whipping up while at her enviable 10-acre hideaway in Vaison-la-Romaine. We get Wells' favorite speedy ratatouille; a garlicky-cheesy summer pistou soup; and other classics from the sun-beaten region.
This book is personal, and, unlike several other tomes in this collection, it's not massive. And, written by an expat, it occasionally betrays a little wanderlust: Inspired by the flavors of France's Bresse region, Wells combines tarragon and vinegar in Chicken with Tarragon and Sherry Vinegar, a delicious yet simple chicken stew finished with a bit of cream. She also includes a recipe for très riche potato gratin Dauphinois from the neighboring Dauphiné region.
There is nothing we haven't heard a thousand times before in Wells' philosophy, but her recipes allow the cook to follow this guidance: "Keep it fresh, keep it simple, respect the seasons, and allow the integrity of an ingredient to shine through."
GIVE THIS TO: All Francophile cooks. —Tim Cebula