In this new classic cookbook, Georgeanne Brennan takes us on an intimate journey to the land of her culinary inspiration. Haute Provence, the hidden heart of the Midi, is the last bastion of the old French way of culinary life. Here Brennan offers a loving homage to this special region, a rich tapestry of personal stories and delicious recipes, including such savory dishes as Leg of Lamb in Crust of Herbes de Provence, Braised Greens and Black Olives, Beef Daube with Dried Cepes, Belgian Endive and Mache Salad, Soupe au Pistou, and tempting desserts such as Tarte Tatin of Brandied Pears. An exquisite cookbook as well as a transporting memoir, The Food and Flavors of Haute Provence is perfect for all who long for the rustic pleasures of the South of France. Experience the thrill of hunting for truffles and wild mushrooms in the forest, of picking fresh olives on sunny hillsides, and of fishing for trout in pure mountain streams. Learn about the myriad varieties of goat cheese and the pleasures of the Provencal garden filled with ripe vegetables and fruit. Then come into the kitchen. . .