Inspired by a love of French food and culture, and drawing on influences from Italy and North Africa, acclaimed chef and restaurateur Alex Jackson summons up the spirit of Provence in this cookbook. Organised by season, at the end of each chapter Alex includes a set menu for a feast - large format dishes, whole fish and joints of meat which involve more complicated processes, but also economies of scale and above all, a feeling that this is the way that eating is supposed to be.