Toujours Provence

By Peter Mayle
(Vintage, Paperback, 9780679736042, 256pp.)

Publication Date: June 2, 1992

Other Editions of This Title: Paperback, Hardcover, Audio Cassette

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Description

NATIONAL BESTSELLERTaking up where his beloved A Year in Provence leaves off, Peter Mayle offers us another funny, beautifully (and deliciously) evocative book about life in Provence. With tales only one who lives there could know—of finding gold coins while digging in the garden, of indulging in sumptuous feasts at truck stops—and with characters introduced with great affection and wit—the gendarme fallen from grace, the summer visitors ever trying the patience of even the most genial Provençaux, the straightforward dog "Boy"—Toujours Provence is a heart-warming portrait of a place where, if you can't quite "get away from it all," you can surely have a very good time trying.




About the Author

Peter Mayle spent fifteen years in the advertising business, first as a copywriter and then as a reluctant executive, before escaping Madison Avenue in 1975 to write educational books for children.  In 1990, Mr. Mayle published A Year in Provence, which became an international bestseller.  He is also the author of Encore Provence, Hotel Pastis, A Dog's Life, Anything Considered and Chasing Cezanne.  In addition to writing books which have been translated into more than twenty languages, Mayle has contributed to the Sunday Times, Financial Times, Independent, GQ and Esquire.  He and his wife and two dogs live in the South of France.




Praise For Toujours Provence

"Light and loving . . . a welcoming, happy book." —San Francisco Chronicle"Like returning to a country inn, where you know the owner, where they save your favorite room for you, and the bartender remembers what you drink. . . . Provence has been fortunate in its laureates." —The New York Times Book Review"Peter Mayle [is] something of a wonder . . . chronicling the scene around him in irresistible prose . . . the joys of a bountiful climate, brilliant sun and a splendid cuisine." —Time

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