This book looks at the distinctive cuisine of the south of France, which combines the basic techniques of provencal cooking with strong north African, Italian and Portuguese influences to provide recipes that are both delicious and nutritious, easy to prepare and low in calories. Lean, fresh and economical, the cuisine of the sun derives its character from the best natural ingredients. It uses such powerful basics as garlic, aromatic herbs, anchovies and wonderful mixes of sweet and salt to enhance fresh vegetables and simple cuts of meat. From delicate carrot soup to pungent garlic broth, from hot dried cod mousse to stuffed duck roasted with tomatoes, with wine and olives.