Preparation Authority tier 1

Cuisine Provençale: The Mediterranean Sun in a Pot

Provençal cooking — the cooking of Provence in southeastern France — is the most Mediterranean of all French regional traditions, built on olive oil (not butter), garlic (in extraordinary quantities), tomatoes, and the wild herbs of the garrigue (the aromatic scrubland of the Provençal hills). Elizabeth David's French Provincial Cooking and Richard Olney's Lulu's Provençal Table are the two essential documents of this tradition in English.

Overview

The defining techniques of Provençal cooking.

Source

FRENCH REGIONAL DEEP EXTRACTION

Cross-Cuisine Parallels

Italian cucina meridionale (same olive oil, tomato, and garlic tradition — direct Mediterranean parallel), Catalan cooking (same Mediterranean tradition through different national filter), Levantine m