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Provence is at the crossroads of many civilisations. It is an area that has seen successive waves of migration and its cuisine - which features ravioli, couscous and orange blossom - reflects this rich history.

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Provence is the fruit and vegetable garden of France, where much of its most beautiful produce is grown. These ingredients combined with Provence´s unique identity, position and history have resulted in a cuisine full of heart, balance and soul, a cuisine that showcases its peoples´ reverence for the produce, the changing seasons and the land.

Caroline Rimbert Craig´s maternal family hail from the southern foothills of Mont Ventoux, where the sun beats hard and dry, but aromatic herbs, vines and fruit trees prosper. This is her guide to cooking the Proven‡al way, for those who want to eat simply but well, who love to cook dishes that rhyme with the seasons, and who want to recreate the flavours of the Mediterranean at home, wherever that may be.

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Craig, Caroline
Caroline Craig comes from generations of fruit farmers in Provence where her great grandfather, Aimé Rimbert co-founded the wine cooperative in her family´s native village, Mormoiron. She is the author, with Sophie Missing, of The Little Book of Lunch, The Cornershop Cookbook and The Little Book of Brunch. She also writes regularly for the Guardian.

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