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Alta Editions is an award-winning publisher of beautiful online cookbooks. 


Laurent Gras: My Provence

My Provence is an innovative online cookbook that features over 50 delicious Provence-inspired recipes from acclaimed chef Laurent Gras. It includes over 500 beautiful step-by-step photos and over a dozen technique videos to help you learn to cook chef Gras's dishes like a pro. Get it today for just $9.99!


My Provence was awarded the International Association of Culinary Professionals (IACP) 2013 Judges Choice Cookbook Award and a New Media Award for Intriguing Use of Technology. 


Enjoy Over 50 Delicious, Modern Provence-Inspired Recipes

Laurent doesn’t do anything in the kitchen without purpose. There’s no extraneous flavor or accidental garnish on his plates. That’s not to say his cooking is stilted or contrived—quite the contrary. He is always experimenting. Using his instincts and intuition and drawing on his vast experience, he composes new and exciting dishes, even when he is cooking his traditional cuisine, as he was with these recipes that resonate with the flavors so close to his heart. He is always adding and taking away things to redefine fundamentals. That’s why his experimentation never seems fashionable or trendy. Rather, his cooking is elemental, balanced, precise, and deeply satisfying.
— Mitchell Davis, from his introduction to My Provence

My Provence was photographed by the award-winning husband and wife team, Shimon and Tammar. Their previous projects include A Return to Cooking by Eric Ripert and Michael Ruhlman, Sunday Suppers at Lucques by Suzanne Goin and Teri Gelber and Aquavit: And the New Scandinavian Cuisine by Marcus Samuelsson.


About The Authors


About Laurent Gras

Laurent Gras was born in Provence into a family and culture focused on food. Early in his career he worked with a remarkable group of master chefs including Jacques Maximin, Guy Savoy, and Alain Ducasse. After attaining 3 Michelin stars at Alain Ducasse’s restaurants in Monaco and Paris, Gras moved to the U.S. where he received widespread acclaim for his cuisine at restaurants in New York City, San Francisco and Chicago. He was named “Best New Chef” by Food & Wine Magazine in 2002 and in 2008 his Chicago restaurant, L2O, was named “Best New Restaurant” by Esquire Magazine. In 2011 L20 earned three Michelin stars in the first Chicago edition of the prestigious guidebook. Read more about chef Laurent Gras.

About Mitchell Davis

Mitchell Davis is the Executive Vice President of the James Beard Foundation, a cookbook author, a food journalist, and a scholar with a Doctorate in Food Studies from New York University. Also a graduate of Cornell University’s School of Hotel Administration, Davis spent two years cooking and eating in France and Italy before settling in New York City to write about food. He is the author of three other cookbooks: Kitchen Sense (Clarkson Potter, 2006), Cook Something (Macmillan, 1997) and The Mensch Chef (Clarkson Potter, 2002), and co-author with Michael Ginor of Foie Gras… A Passion (Wiley, 2000), which won the International Cookbook Review’s Prix la Mazille for Best International Cookbook of the Year. Davis’s articles about food, restaurants, and travel appear regularly in respected magazines, such as Lucky Peach, the Art of Eating, and Saveur

There is perhaps no contemporary chef that understands classic Provençal cuisine better than Laurent Gras
— Daniel Boulud

Get Laurent Gras: My Provence


Purchase Laurent Gras's IACP award-winning cookbook, My Provence, for just $9.99.