My alltime favorite is Gui Gedda's "Cooking School of Provence"
Written by a true Provençal chef and beautifully illustrated, this book covers all the Provence classics from Aïoli, Bouillabaisse and its Rouille, Ratatouille, Pan Bagna, Tapenade and Anchoiade but also includes some French Classics such as the Poule au Pot, Lapin Chasseur or a Tarte Tatin.
Very useful: the glossary where you find explanations for what I call "kitchen latin" such as "écumoire" - a flat perforated spoon used for skimming foam from cooking liquids. Or did you know that a "beurre composé" is a butter mixed with herbs, anchovies or other aromatics? And if ever the urge strikes you to prepare "ketchup à la provençale" - this is where to find the recipe!
Patricia Well's "Provence Cookbook"
I bought after I had seen it displayed at my local cheesemonger's. Patricia Wells, the famous doyenne of cooking class instructors, had of course included Josianne Déal in her book, just as Vaison la Romaine's butcher, the fishmonger and truffle king, the honey vendor and best restaurant chef are featured. Although this book came out 10 years ago and needs some updating as far as the people featured or adresses go the recipes stand the test of time. Very often authentic homecooking recipes of friends of Patricia Wells these are simple and delicious true Provençal dishes prepared with love and the sundrenched produce of Provence. You also get stories of everyday life and the histroy of Provence and I bet your copy with soon look as dogeared and well thumped as mine!
Alex Mackay's Cooking in Provence