Cookbook review and trip to the south of France

I’m back at the “best of” cookbook reviews. I have been waiting on the library loan for quite some time. le Sud is apparently very popular!

About the book:

(From publisher)

From James Beard Book Award finalist Rebekah Peppler: The definitive guide to the food, drink, and lifestyle of southeastern Provence-Alpes-Côte d’Azur, featuring recipes that reflect the Provençal table from a modern perspective.

Le Sud’s transporting photography expands our visual understanding of Provence outside solely lavender fields and endless summer holidays to showcase the geographically and culturally diverse region and its tables. As in À Table—her inspiring cookbook about dining the French way—Peppler’s recipes drip in home cook equity.

Interwoven alongside the recipes and photography are fun, informative sidebars that reflect this perspective of eating and drinking in Provence-Alpes-Côte d’Azur and provide an inspiring, approachable guide to the south of France. Sidebars elevate a reader’s knowledge of southeastern French cooking and eating, from the wines of the region to after-dinner drinking to the (modern) Provençal cheese plate. 

Le Sud is more than a recipe book; it is a dive into and a celebration of this abundant, enchanting region that has long captured the imaginations of many.

ACCESSIBLE FRENCH COOKING: With dishes that are easy to make on a weeknight but impressive enough to serve at a party, Le Sud gives home cooks the tools they need to recreate the magic of a Provençal table anywhere in the world. Included are recipes that take you from start—Tapenades, Pissaladière, and Martini Provençal—to mains and sides—Market Day Roast Chicken and Potatoes, The Pasta I Crave Every Time I’m Near the Sea, and Ratatouille—through to the very end of the meal—Navettes, La Tropézienne, and Tarte au Citron.

MORE THAN A COOKBOOK: With insight into the staples of South of France living, from Provençal wine to marché must-haves, tips on gathering, and the longstanding tradition of apéro, this book is so much more than a collection of recipes.

A GORGEOUS GIFT FOR FRANCOPHILES: Shot in Provence-Alpes-Côte d’Azur, Le Sud is filled with Joann Pai’s evocative photography. Readers will feel as if they are traveling through and seated around tables across the south of France.

Perfect for:

• Francophiles the world over, readers with existing memories of France, and those who want to armchair travel alike.
• Anyone who loves to eat seasonally and cook with fresh ingredients.
• Relaxed cooks and hosts looking for recipes that are approachable for the home cook.
• Fans of Rebekah Peppler’s work, including À Table, her James Beard Award–nominated book Apéritif, and her writing in the New York Times.
• People of all ages who like to plan unfussy meals with delicious food and minimal prep.
• Folks who dream of or are planning a trip to le sud.

About the author:

(From her website)

Rebekah Peppler is a Paris-based food, travel, and lifestyle writer and food stylist. Her latest cookbook, le SUD, was published with Chronicle in 2024. She is also the author of À Table and APÉRITIF: Cocktail Hour the French Way which was a 2019 James Beard Foundation nominee.

Her clients include The New York Times, Condé Nast Traveler, T: The New York Times Style Magazine, Travel and Leisure, Vanity Fair, Bon Appetit, Food & Wine, Saveur, and more. She is also the author of Honey, a Short Stack Edition.

When she’s not working, you can find Rebekah cooking, eating, and drinking with friends in the 18th arrondissement. Her French is mostly not good, but she’ll try.

What I thought…

“The thing is, all the clichés you’ve heard about the south of France are true” (11) and Peppler has the photos, recipes and stories to back this up. Enchanting.

“To Start” includes mostly simple and easy-breezy cocktails and an extensive snacking section (my favorite of the entire book. I’ve been making Ishay’s viral green goddess dressing/dip all summer and Peppler’s Pist-ail (served with potatoes chips) spoke to my heart (55). I also hearted the extra spicy olives (47) and the Pink Peppercorn Marinated Chèvre (59).

“To Continue” includes the meat and seafoods. I’m definitely trying the Daube Provencal (127) and the Pastis Chicken (99). Vegetable recipes are also listed here and they, for the most part, are simple and rely on the freshest ingredients with the exception of “How to Serve Perfect Out-of-Season Tomatoes (165). The tomatoes are stuffed with garlic, parsley, bread crumbs, herbes de Provence and chevre. Those flavors elevate bland hot-house tomatoes. The most delicious sounding recipe has to be Carottes Rosés (187). Shaved carrots are tossed in a hot mixture of vinegar, rosé, honey, garlic, parsley, bay, and olive oil and served at room temperature.

Salads round out the “To Continue” section and I fell for the Picnic Salad (209) with shallots, fresh lemon juice, Dijon, honey, capers, preserved lemons, olives, chickpeas, radishes and cucumbers.

Predictably, “To Finish” contains the desserts. Peppler starts with just simple melons (sliced right on the beach), to Hazelnut Nougat.

Again, the photos make you feel that you are on this lovely coast and the food transports you as well.

This book was overdue and I had to get it back before I made anything from the book proper. I have copied a few recipes that I hope to make soon!

I’m linking up with Foodies Read for November.