In Winter food in Provence Marita writes about the olive harvest and the grape harvest, about mussels and oysters and other shellfish, about winter vegetables like potatoes and cabbage. Christmas time is chocolate time, and the traditional Provençal Christmas meal is brought to a delicious conclusion with no fewer than thirteen desserts. Kings tarts are baked with a lucky charm tucked away in the delicious almond filling, and February is the month devoted to making and consuming pancakes. And then there are preserved anchovies and dried cod, dried sausages and smoked hams, nuts and pâtés and pulses, festive tables and comforting family food for the darkest days of the year.

She’s made sure that the recipes can be attempted outside France without too much effort or expense. This is hearty, honest food that feeds more than just the body, it’s food that warms the soul.

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