Photography by Gilles de Chabaneix.
The aroma of freshly cut lemons, crushed mint, toasted almonds, garlic-infused daubes, saffron-scented seafood all succinctly evoke the essential flavours of cuisine du terroir or French country cooking from the south.
'Under The Sun' begins with an exploration of the South of France with its specialities, interesting ingredients, styles of cooking and traditions. Inspired by the flavours found across the wind-scoured, sunbleached landscape, Caroline takes us through class ingredients and flavours in her collection of recipes, inspired by the best-kept olive and walnut groves, the loveliest apricot orchards and the terroir of the regions.
We travel with the author region by region, through the Dordogne, Gascony, Languedoc, the Basque and Provence 0 the warm South. The Southern Larder introduces local ingredients and specialities.
This beautifully presented book is designed in a way which evokes the spirit and character of the recipes and the charming informative narrative, laced with anecdote and intriguing culinary facts. It features the superb photographs of Gilles de Chabaneix, shot on location.
