Olivier Baussan has teamed up with another talented chef, Jean-Marie Meulien, to provide readers with recipes full of the sunny tastes and aromas of the Mediterranean. The authors first detail the Mediterranean region's traditional ingredients and cooking methods, and then, through the different chapters - "Seasonal Vegetables," "Seafood," "Market Produce," "Meat and Game," and "Garden and Orchard Produce," - treat readers to delicious and authentic recipes to suit every occasion. This sumptuously illustrated cookery book is a must for all lovers of Mediterranean cuisine and sets the table for unforgettable meals! Over 90 recipes in the book include such enticing dishes as: Olive soup with anchovies and three-pepper caviar; Cold melon and tarragon soup; Fennel, fig, and rhubarb chutney; Ricotta-stuffed sea bream in a mimosa sauce; Lamb stew with olives and dates; Rabbit with rosemary and garlic jam; Zucchini, goat cheese, and sage cannelloni; Roast peaches with basil and lime-blossom juice