In a companion cookbook to the all-new 78-part PBS-TV series to air in January 1994, Brehier combines the taste memories of his Provencal childhood with the Florida-Caribbean influences that have colored his professional career as a chef. More than 200 recipes include such taste treats as Blue Crab Cake with Mango, Grilled Tuna with Papaya, and Florida Key Lime Tart. Illus.