New Zealand chef Alex Mackay stormed his way into high cuisine in the late 80s and early 90s and made his name as, not only a talented sous-chef working in Michelin-starred kitchens, but as a culinary enthusiast keen and very able to impart this love to others. A chance meeting with celebrated photographer Peter Knab and his wife led to an eclectic threesome and an exciting project set in the heart of Provence - Le Baou d'Infer, a cookery school for lovers of French cuisine. This is a celebration of that successful partnership: recipes from Alex Mackay accompanied by the sumptuous, colourful photographs of Peter Knab, reflecting the vivacity and gastronomic adoration endemic to the region. The recipes mirror the scented aromatic herbage and the salty, fresh piscean offerings from the Mediterranean. From simple tarte fine aux tomates and salade nicoise to the more complex wild boar braised in red wine and grilled sea bream with a pistou of shellfish, the dishes are clearly explained and accompanied by charming vignettes of personal experience. For lovers of French food, France and the French, this is a sumptuously produced book, full of the richness of this most popular area. - Lucy Watson
