Rebekah Peppler’s love affair with the intimacy cultivated around eating significantly shaped her culinary journey, which was established as a child in Wisconsin. “My love for cooking and baking began early and at home in family kitchens. My grandmother in particular is a prolific baker. The Tarte à la Raspberry in Le Sud is loosely modeled after the raspberry dessert she made for my birthday every year. The first time I had a raspberry in the South of France—tiny, sweet, sun-warm—I was directly back in my childhood summers spent picking and immediately eating raspberries from the bramble in her huge garden.”
Her love for cooking and baking grew as she earned a degree in pastry from the French Culinary Institute in New York and decided to move to the sparkling charm of Paris in 2015—pursuing her love for all things French and advancing her, an excellent guide to the art of French , was nominated for a James Beard Award and was recognized by the as one of the best cookbooks of 2018. Its success sparked excitement for her second book, , which provides a more full-bodied reflection of French cuisine and food culture. And her third cookbook, , is a love letter to the country’s southern cuisine.
