Le Sud: Recipes + Stories from Provence-Alpes-Côte d'Azur by Rebekah Peppler

  • La piscine (page 24)

    from Le Sud: Recipes + Stories from Provence-Alpes-Côte d'Azur Le Sud by Rebekah Peppler

    • Categories: Cocktails / drinks (with alcohol); Cooking for 1 or 2; French
    • Ingredients: dry sparkling wine
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Notes about Recipes in this book

  • Sans fin

    • danlaik on April 26, 2024

      It's very clear from the book that this recipe is meant to be more suggestion than hard rule, and for good reason--it all depends on your taste. As written, my boyfriend thought this was disgusting. The Campari was a little too bitter for me, but adjusting the ratios for that during the refills helped even it out. I served this to some guests, and they agreed that even with a lower Campari ratio, this drink is just on the edge of being too bitter, so careful of using the full amount unless you love bitter drinks. For the record, rubbing the lemon peel didn't do anything for me, but I did squeeze a lemon wedge into it instead which helped brighten it up.

  • Vin d'orange

    • DKennedy on March 23, 2025

      Made this last night using 2 inexpensive roses from Total Wine. Used 1 Meyer, a few kumquats and a few tangerines, sweet from Wonderful, and also not so sweet from our tree. Added 1 vanilla bean and a few cinnamon chips. Used vodka as no eau de vie available. It has been in the fridge for one week at this point and already is tastes wonderful. I am thinking of adding a third bottle of rose and another 1/2 bottle of vodka to the mix to make even more or I guess I can just start again in a few weeks. Can't wait to give out gift bottles.

  • Radishes & radish leaf pesto

    • danlaik on June 26, 2024

      I didn’t actually eat the pesto with the radishes but rather stirred it into a pasta. The pesto was very good and excellent way to use some miscellaneous greens that I probably otherwise would have thrown away.

  • Market day roast chicken & potatoes

    • danlaik on April 26, 2024

      This was SO GOOD. I'm making roast chicken a lot these days because of this recipe. My chicken took closer to 55 minutes, but that doesn't affect the other things in the pan that much. 10 shallots seems like a lot, but it really wasn't once it all cooks down. The garlic and lemon really make this dish great. Serve it with some bread and basic greens and lemon dressing.

  • Pastis chicken

    • danlaik on April 26, 2024

      This turned out pretty good, though I made an error: I used 5lbs of bone-in chicken thighs without increasing everything else. This turned out a little schmaltzy because of that. I think this would have been better with the correct ratios. My bad. But the pastis is an interesting flavor, I quite like it.

  • Clams & raïto

    • Pardough on October 01, 2025

      I love every recipe in this book except this one! So rich, and not in the way I want it to be.

  • La broufade

    • JELogan on May 08, 2024

      Knew I was in trouble when searing the meat beforehand was not mentioned. Took a leap of faith and chucked in the marinated beef to braise for 4 hours. That’s a long time to wait for this kind of disappointment. Not a lot of flavour in spite of some punchy ingredients. Overnight rest in the fridge didn’t do much for it. Would not recommend.

  • The pasta I crave every time I'm near the sea

    • Pardough on May 15, 2026

      Make sure to make the marinated lemons a day in advance! Great pasta. Fennel was very unexpected!

  • Pasta to make when you're not near the sea (but wish you were)

    • Charlotte_vandenberg on May 24, 2024

      Fantastic weeknight dish, easy to make, no difficult ingredients. Tasted lovely.

  • Gazpacho para Ella

    • hewlettn on December 29, 2024

      We loved this gazpacho, with the cantaloupe adding a touch of sweetness offset with Franks hot sauce - will definitely make again

  • Greens with tomato vinaigrette

    • hewlettn on March 08, 2025

      Chose not to squeeze tomato juice and discard solids from 450g tomatoes, deseeded then blitzed a couple of toms to a fine puree - and no waste!

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  • ISBN 10 1797219537
  • ISBN 13 9781797219530
  • Linked ISBNs
  • Published Apr 23 2024
  • Format Hardcover
  • Page Count 280
  • Language English
  • Countries United States
  • Publisher Chronicle Books

Publishers Text

From James Beard Book Award finalist Rebekah Peppler: The definitive guide to the food, drink, and lifestyle of southeastern France, featuring 100 recipes that reflect the simple, seasonal, and multicultural French table from a modern perspective.

For centuries, artists, vacationers, and food writers have fallen hard for the charms of the south of France. And like many regions where landscapes and people happily crash into each other, the food is dynamic and exciting. In Le Sud, Rebekah Peppler distills the flavors, techniques, and spirit of Provence, the Alps, and Côte d’Azur into a never-before-seen collection of recipes, photographs, and stories that give us a fresh new look at the region.

This French cuisine cookbook and lifestyle guide shares 100 sweet, savory, and cocktail recipes along with 100+ transporting photographs that expand our perception from lavender fields and afternoon pastis to a geographically and culturally diverse region of ocean, rivers, mountains, marshes, and plains and the delicious dishes that represent them. As in À Table—her inspiring cookbook about dining the Parisian way—Peppler prioritizes simplicity over complicated techniques and sketches the meals that fuel simple gatherings, meet-ups, hikes, and days at the beach.

Interwoven with the recipes are sidebars and primers that elevate a reader’s knowledge of southern French staples: wines of the region, after-dinner drinking, how little one can wear to the beach, and healing by the sea. Le Sud is more than a recipe book; it is also a deep celebration of this historic, diverse, abundant, enchanting region that has captured the imaginations of so many.

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