Provence A-Z

The ultimate “dictionary” for lovers of Provence: Peter Mayle’s personal selection of the foods, customs and words he finds most fascinating, curious, delicious, or just plain fun.

Though organized from A to Z, this is hardly a conventional work of reference. In more than 170 entries, Peter Mayle—bestselling author of A Year in Provence—writes about subjects as wide-ranging as architecture and zingue-zingue-zoun (in the local patois, a word meant to describe the sound of a violin). And, of course, he writes about food and drink: vin rosé, truffles, olives, melons, bouillabaisse, the cheese that killed a Roman emperor, even a cure for indigestion.

Provence A-Z is a delight for Peter Mayle’s ever-growing audience and the perfect complement to any guidebook on Provence, or, for that matter, France.

An indispensable, richly informative, and always entertaining sourcebook on Provence by the writer who has made the region his own.

Though organized from A to Z, this is hardly a conventional work of reference. It is rather a selection of those aspects of Provence that Peter Mayle in almost twenty years there has found to be the most interesting, curious, delicious, or downright fun.

He writes about subjects as diverse as architecture, expatriates, scorpions, the Provençal character, legends, lavender, linguistic oddities, the origins of “La Marseillaise,” wild boars and Frenchwinds. And, of course, he writes about food and drink.

Provence A—Z is a delight for Peter Mayle’s ever-growing audience and these unabridged selections are the perfect complement to any guidebook on Provence, or, for that matter, France.

An indispensable, richly informative, and always entertaining sourcebook on Provence by the writer who has made the region his own.

Though organized from A to Z, this is hardly a conventional work of reference. It is rather a selection of those aspects of Provence that Peter Mayle in almost twenty years there has found to be the most interesting, curious, delicious, or downright fun.

He writes about subjects as diverse as architecture, expatriates, scorpions, the Provençal character, legends, lavender, linguistic oddities, the origins of “La Marseillaise,” wild boars and Frenchwinds. And, of course, he writes about food and drink.

Provence A—Z is a delight for Peter Mayle’s ever-growing audience and these unabridged selections are the perfect complement to any guidebook on Provence, or, for that matter, France.