This cookbook is inspired by the new style of American cooking that has been developing in California over the last 12 years or so. With a climate and raw ingredients similar to Provence and southern Italy, it is not surprising that these cuisines have become a strong influence. The brilliant flavours and aromas combined with the ease with which many of these Mediterranean dishes can be prepared fits in with the open exuberant way Americans like to live. The recipes are light on red meat and dairy produce and strong on vegetables, herbs and olive oil.