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New York, NY 10022

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

My Provence

My Provence is the debut cookbook from acclaimed chef Laurent Gras. It was the winner of the 2013 International Association of Culinary Professionals Judges Choice and New Media awards.

My Provence is master chef Laurent Gras' tribute to his ancestral home. His modern take on classic recipes like Tomate Antiboise, Clams Marinière with Garlic Bread, Bourride, Garlic-Roasted Côte de Bœuf and Riesling-Poached Pears with Pear Granité are sure to bring joy to your kitchen and your table. The exceptional cookbook contains over 50 delicious recipes, 500 step-by-step photos and a dozen technique videos featuring chef Gras.

Format: Online  |  Publisher: Alta Editions |  Recipes: 59   |  Price: $9.99

This collection of recipes represents a piece of my life that I always carry with me, wherever I am, whatever I am cooking or eating. As I was writing them down, drinking my morning coffee, the recipes brought back memories of my childhood in Provence—mental images, emotions, and tastes that evoked the beaches, the mountains, and the countryside of the south of France. As you cook the recipes yourself and enjoy the dishes, I believe they will help inform your cooking in the future, wherever the kitchen takes you.
— Laurent Gras


About The authorS

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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.

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

Praise for My Provence

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

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