The recipes are simple and accessible to readers, but reflect France's culinary sophistication and traditions Ethel and Sara discovered during their childhood summers.
Tarte aux Pommes (Apple- Custard tart with Apricot Jam Glaze)
Tomates a la Provencal (Oven Roasted Tomatoes with Garlic and Bread Crumbs)
Lemon Goat Cheese Cake
Grilled Merguez Sausages
Poulet Frites (Chicken and French Fries)
Roasted Pork Loin with Rosemary and Porcini Mushrooms
Isles Flotantes (Soft Meringues in Crème Anglaise)
Each chapter of Paris to Provence is representative of a specific part of Sara and Ethel's summer travels: Road Trips, Farmers Markets, Street Food, Cafes and Bistros, Afternoon Snacks and Meals with Family and Friends. The recipes are drawn from memory of places, foods and ingredients experienced while traveling with their families.
With more than 50 recipes to draw from, the book gives readers a range of desserts, side dishes, main dishes and snacks that...

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