[This book is a Dean Tudor pick of the month.]

Flavors of Provence is by Clare Ferguson, a British food and travel writer who also lives in Greece, North America, and other parts of the world. It’s a very appealing book, good for armchair travelers, and one of a regional series, which began with Tuscany. Here, there are 90 recipes. There is a discussion on ingredients but these are scattered through the book (olives, walnuts and their oils; herbs and garlic; fish and poultry; sweets; sheep and goat cheese; wines). The recipes are arranged by course from apps to desserts to beverages. Websites are noted. Recipes are the classics of salade nicoise; pan bagna; ratatouille; pistou; tians; tapenade; and fougasse. The pissaladiere uses 80 – 100 black olives for 8 people. And there are some obscure regional dishes as well. But there are too many locational pictures at the expense of demo pix. Avoirdupois measurements are used, but there are metric conversion charts.

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