Cuisine of the Sun

Roger Vergé was a leading light of France’s nouvelle cuisine movement. His signature interpretation of the lighter, fresher style of cooking, which he developed in his three Michelin-starred restaurant in Provence, became known as cuisine du soleil – epitomized in this book. Vergé influenced chefs such as Skye Gyngell in the U.K. and Alice Waters in the U.S., but his recipes are easily achievable by the home cook, as Caroline Conran points out in the book’s introduction, and Vergé himself wrote: “If you love good food. You can cook well.” Words to live (and cook) by, as you try your hand at his Chicken in Salt and Provencal Stuffed Vegetables.