Dilling is a champion of proper French farmers’ markets, which she describes as “a crossroads of culture, community and customs,” and this book guides readers to the very best markets in Paris. Her seasonal recipes, based on prime local and seasonal produce, are a tribute to traditional French cooking – and are easily replicated in your home kitchen.

The second recipe collection by Joanne Harris, the food-loving novelist, and Francophile food writer Fran Warde. For this book, the pair traveled to Nérac in southwest France, a region that inspired Harris’s novel ‘Chocolat,’ and where the food markets are filled with gems that form the basis of regional dishes such as salad made from the local Marmande tomatoes, and pork cooked with chestnuts.

From the world's most famous cooking school comes this collection of fresh, modern dishes for the home cook. Each province of France has its own specialties, based on the best of the local ingredients, which combine to make French cuisine one of the world's most most admired. This collection of recipes includes Scallops a'la Provençale, a rich Bouillabaisse, a slow-cooked Cassoulet, and a creamy Normandy Tart, among many more.

In this title from the groundbreaking Sainsbury’s series of cookbooks, New York City-born ballet dancer-turned food writer Patricia Lousada provides a whistle-stop tour of the Provençal table. Here you’ll find authentic versions of dishes the region is adored for, packed with olive oil, garlic, tomatoes, herbs and seafood galore. Bouillabaisse, Tapenade, Soup au Pistou, Braised Fennel, Tarte au Citron... it’s all here, made the traditional way.