created irresistible vegetable soups and salads, hearty main courses and delicious desserts inspired by the culinary traditions of two bountiful regions: Tuscany and Provence.

Divided into seven chapters, from sauces to desserts, this book -- now available at the Bermuda Library -- includes some 130 recipes, each of which is healthy, delicious and easy to prepare.

Here's a sampling: TOMATO AND GOAT CHEESE SALAD WITH BASIL Chevre in Provence can be painfully sharp, so you can feta in this salad instead. For a zesty sandwich, layer the ingredients in a roll rather than a bowl.

6 large ripe tomatoes, sliced 2 cloves garlic, minced 1 lb. chevre or feta cheese, crumbled 1 cup Greek-style minced black olives 1 cup best extra virgin olive oil 2 tbsp. fresh lemon juice 2 tsp. Dijon mustard 2 tbsp. minced fresh basil Salt and freshly ground black pepper to taste DISTRIBUTE tomatoes evenly among 4-6 serving plates. Sprinkle garlic and cheese evenly over tomatoes. Distribute olives evenly on top. Stir together olive oil, lemon juice, mustard, basil, salt, and pepper. Pour evenly over each portion just before serving. Serves 4-6.

SNOW PEAS IN MARINADE 2 tbsp. extra virgin olive oil 1 clove garlic, thinly sliced 6 scallions, green part included, chopped 6 leaves celery 6 sprigs parsley 2 leafy branches fennel 2 sprigs thyme 4 cups snow peas Juice of 2 lemons 1 cup dry white wine 1 cup water Salt 1 tsp. whole black peppercorns IN a saucepan, heat olive oil. Saute garlic and scallions until scallions soften, about 7 minutes. In a piece of cheesecloth, tie celery leaves, parsley, fennel, and thyme. Add to saucepan along with snow peas, lemon juice, wine, and water, salt, and peppercorns. Bring mixture to a boil, cover, and cook briskly until marinade is reduced to about a third -- about 10 minutes.

Transfer snow peas to a serving dish and refrigerate. Strain marinade into a bowl. Cover and chill. When ready to serve, pour marinade over snow peas.

Serve chilled or at room temperature. Serves 4-6.

SIMPLY BAKED TURNIPS 6 turnips 2 tsp. (approx.) extra virgin olive oil 1 sml. white onion or 2 shallots, minced 1 clove garlic, minced 1 cup grated imported Parmesan cheese Salt and freshly ground black pepper to taste HEAT oven to 450 degrees F. Peel turnips and cut each to about the size of a new potato.

Pour a thin film of olive oil into a 7-inch gratin dish. Sprinkle with minced onion or shallots and garlic. Arrange turnips on top, and add just enough water to rest turnips in. Bake for 20 minutes, then test turnips with knife point. If they're still hard, add a little hot water and cook for another 10 minutes. Repeat until turnips can be pierced easily.

Heat broiler. Sprinkle Parmesan cheese over turnips and broil until golden brown, about 2 minutes. Season with salt and pepper, and serve immediately.

Serves 4-6.

MUSHROOMS WITH GARLIC AND HERBS 3 cups fresh, whole, white button mushrooms 11 cups lightly salted water 3 tbsp. extra virgin olive oil Juice of 1 lemon Salt and freshly ground black pepper to taste 3 cloves garlic, crushed and minced 1 bunch parsley, minced 2 tbsps. minced fresh chives SEPARATE mushroom stems from caps, leaving both intact. Bring water to a boil.

Add 1 tablespoon of the olive oil and the lemon juice. Add mushrooms and simmer for 2 minutes. Remove mushrooms with a slotted spoon, and let them drain on paper towels.

Heat remaining 2 tablespoons of olive oil. Saute mushroom caps lightly, until well coated with oil. Sprinkle with salt and pepper, and transfer to a gratin dish.

Heat broiler. Chop mushroom stems, and saute them with the garlic, parsley, and chives in the same pan used for the caps, adding more olive oil, if necessary. Transfer to grain dish. Broil to heat through, about 2 minutes.

Serve immediately. Serves 4.

POTATO FRITTATA 2 tsps. extra virgin olive oil 1 tbsp. unsalted butter 1 russet potato, peeled and sliced into very thin rounds Coarse salt and freshly ground pepper to taste 4 eggs, lightly beaten HEAT oven to 375 degrees F. Heat oil and butter together to coat bottom and sides of a 7-inch ovenproof skillet. Add potato slices in a single layer. Cook gently, turning to cook both sides, about 20 minutes. Season with salt and pepper. Pour eggs over potatoes. Cook over medium heat until bottom is set but the frittata top is still runny -- about 5 minutes.

Place killet in the oven until top of the frittata has set and browned, 3-4 minutes. Loosen frittata bottom with a spatula, invert on a large plate, cut into wedges, and serve immediately; or let cool, then chill, and serve cold.

Serves 2.

HEARTY OMELET FROM NICE This is really a big, baked omelet. Sturdy, substantial, and tasty hot or cold, it's perfect for picnics.

8 eggs, lightly beaten 2 lrge. bunches Swiss chard or fresh spinach, leaves stripped from the stems and finely chopped 1 bunch chervil, minced 1 bunch parsley, minced 10 leaves basil, minced 1 cup grated imported Parmesan cheese Salt and freshly ground black pepper to taste IN a large mixing bowl, stir together eggs, chard or spinach, chervil, parsley, basil, and cheese. Season with salt and pepper.

Grease a deep 12-inch skillet. Warm over medium heat, and pour in the eggs, spreading to even them out. Reduce heat, and cover the skillet with a heat-resistant plate of the same circumference. Cook the omelet slowly over low heat, checking every 3 minutes or so, until it's almost set but the top is still runny. This should take 8-10 minutes.

Using a pot holder to protect your hands, lift off the plate, and set it down within reach. Loosen the bottom of the omelet with a spatula, and slide it, runny side up, onto the plate. Grease the pan again and return to medium heat.

Swiftly flip the omelet into the pan to cook the other side. Lower heat, cover pan with plate again and cook until thoroughly set, 4-6 minutes more. Serves 5 or 6.

CARROT FLAN Sweet, custardy, and very colourful: a distinctive and delicious dish, indeed.

11 cups milk 1 lb. carrots, peeled and thinly sliced Pinch ground nutmeg Pinch ground ginger Salt and white pepper to taste 4 eggs, lightly beaten 1 cup heavy cream HEAT milk in a large saucepan. Add carrots, nutmeg, ginger, salt, and pepper, and simmer gently until carrots are cooked through, about 10 minutes.

Remove carrot mixture from heat, let cool about 10 minutes. Puree in a mouli mill, blender, or food processor. Transfer to a mixing bowl and stir in eggs and cream.

Heat oven to 400 degrees F. Grease a 12-inch gratin dish or four 4-inch individual ramekins. Pour carrot mixture into gratin dish or distribute it evenly among the ramekins.

Place gratin dish or ramekins inside a larger baking dish, and pour hot water into the outer dish until it rises 2 of the way up the sides of them. Bake for 30 minutes or until a knife inserted in flan centre tests clean.

Check water level during baking, adding more as necessary.

Remove lan from water bath, let cool on a rack. Invert onto a serving dish, and serve at room temperature. Serves 4.

RICE WITH TOMATO OLIVES AND PINE NUTS This is truly a border special, combining the Tuscan way with rice (simmering in an open pot), with a Nicoise signature mix (olives, tomato, and saffron).

Serve it alongside a simple frittata.

3 tbsp. extra virgin olive oil 2 scallions, white part only, minced 1 cup raw medium-grain white rice 1 cup ripe peeled, seeded, drained, chopped tomatoes, OR 1 cup canned or boxed imported Italian tomatoes 11 cups water or vegetable broth heated to the boiling point Pinch powdered saffron Freshly ground black pepper to taste 1 cup chopped, pitted, Greek-style black olives 1 cup pine nuts, lightly toasted (see note below) 1 cup raisins HEAT olive oil and saute the scallions until soft, about 7 minutes. Add rice and stir until glossy, about 30 seconds. Stir in tomatoes and hot water or broth, saffron, and a few grindings of black pepper. Cover tightly. Reduce heat and cook for 15 minutes. Toss in olives, pine nuts, and raisins without stirring. Cover again and cook until rice absorbs all of the liquid, about 10 minutes longer. Turn off heat. Let rest, covered, 10 minutes before serving.

Serves 6.

NOTE: To toast pine nuts, heat oven or toaster oven to 425 degrees F. Spread pine nuts on a baking sheet in a single layer, and bake until golden, 4-5 minutes. Watch carefully to make sure they don't burn.

COUNTRY GARDEN SAUCE WITH PASTA 2 tbsp. extra virgin olive oil 1 lge. white onion, chopped 3 cloves garlic, crushed and minced 1 large carrot, peeled and chopped 2 lbs. ripe tomatoes, peeled, seeded, and chopped, OR 2 lbs. canned or boxed imported Italian tomatoes, chopped 1 cup minced fresh basil 1 bunch parsley, minced Salt and freshly ground black pepper to taste 1 lb. dry or fresh tagliatelle Grated imported percorino, Asiago, or Parmesan cheese to taste HEAT olive oil and gently saute onion, garlic, and carrot until everything is soft, about 10 minutes. Add tomatoes, basil, and parsley. Continue to cook until tomatoes break down into a sauce, about 10 minutes more. Season with salt and pepper.

Cook pasta al dente, according to package directions. Drain and distribute evenly among 4-6 serving bowls, top with the sauce, and sprinkle with cheese.

Serves 4-6.

SWISS CHARD PIE Crust 1 cup unbleached flour Pinch salt 1 cup cool water 1 cup extra virgin olive oil Filling 1 tbsp. extra virgin olive oil 1 leek, white part only, finely chopped 1 lb. Swiss chard, leaves stripped from stems and chopped Salt, freshly ground black pepper to taste 3 eggs 1 cup grated Parmesan cheese 1 cup pine nuts For the crust: Put flour in a mixing bowl. Blend in salt with a long-tined fork. Stir in water and oil until dough forms. Turn out onto a lightly floured work surface, or marble slab, and knead until dough is smooth. Do not add more flour -- dough should be very soft.

Lightly butter bottom and sides of a 10-inch tart tin (preferably the type with a bottom ring that slides out). Fit dough into the tin, pressing it in place.

Heat oven to 400 degrees F.

For the filling: In a small skillet heat the olive oil. Saute leek until soft and translucent, about 8 minutes.

In another skillet, bring about an inch of water to a boil. Add chard and season with salt and pepper. Simmer until chard is just cooked and most of the water has evaporated, 2-3 minutes.

In a mixing bowl, beat together eggs, cheese, and pine nuts. Add leek and chard and stir well. Pour into pastry shell.

Bake about 40 minutes, until crust is golden and a knife inserted in the centre tests clean. If top browns too quickly, lay a sheet of aluminium foil on top, and lower the oven temperature to 375 degrees F. Let cool on a rack, and serve at room temperature. Serves 6-8.

CHOCOLATE CREAM Mascarpone is a soft fresh cheese that's highly perishable and often hard to find. Be relentless in your search; it's worth seeking out for use in this delicious dessert.

4 egg yolks 1 cup sugar 1 tsp. vanilla extract 1 cup unsweetened cocoa powder 1 cup Kahlua or other chocolate liquer 1 lb. fresh mascarpone cheese 1 cup heavy cream 2 tbsp. finely shaved semisweet chocolate (optional) IN a mixing bowl, beat together egg yolks and sugar with an electric mixer until they become a light lemon colour and ribbons form. Beat in vanilla and cocoa.

Heat water in bottom of a double boiler, and place the cocoa mixture on top.

Stirring constantly, add the Kahlua, a few drops at a time. Once the liqueur is incorporated, let the mixture cook for 10 minutes, stirring often.

Remove cocoa mixture from heat and let it cool thoroughly. Stir in the mascarpone. Whip heavy cream and fold that in, too. Distribute among 4 to 6 serving bowls and refrigerate until chilled through, about 3 hours. Serve dusted with chocolate shavings, if desired. Serves 4-6.