Cuisine Nicoise: Sun-kissed Cooking from the French Riviera

Cuisine Nicoise: Sun-kissed Cooking from the French Riviera


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From easy weeknight meals to more elaborate Sunday dinners, learn the recipes and cooking style from the "other" French cuisine—-the one that forms the foundation of the Mediterranean diet and celebrates local, fresh and light. Cuisine Niçoise is designed with olive oil, rather than butter and cream; is light, rather than bathed in rich sauces. And it uses fresh, locally sourced produce.

Product Details

ISBN-13: 9781423632948
Publisher: Smith, Gibbs Publisher
Publication date: 08/01/2013
Pages: 240
Sales rank: 1,070,816
Product dimensions: 11.28(w) x 8.68(h) x 1.12(d)
Age Range: 16 Years

About the Author

Hillary Davis is a the author of Le French Oven, French Comfort Food, Cuisine Niçoiose, and the critically acclaimed A Million A Minute. She is a freelance food writer, cooking instructor, and creator of the popular food blog, Marche Dimanche. She is a long time food columnist and restaurant critic for New Hampshire Magazine and her work has been featured in the Boston Globe, French Entree, Connecticut Home Living, Hartford Magazine, Tastes of New England, CelebrationNH,, Bonjour Paris, and other regional, national, and international publications. She has appeared on numerous television and radio programs, including Bloomberg Business News, B Sky B Television News in London, CNBC, BBC radio, WMUR-TV, WBK-Radio, and other local stations in the U.S. She has been a food and travel lecturer on Royal Caribbean and Celebrity cruise lines. As a food authority, she is a frequent judge of cooking competitions and a speaker at food and blogging events.

Read an Excerpt

When Hillary Davis first saw the hilltop village of Bar-sur-Loup in the south of France, she knew it was going to be her home. Her love for the area and its style of cooking grew into a mission to accumulate and document what she believed was an "unsung" regional cuisine that deserved to be brought to light. She lovingly gathered recipes from neighbors and friends, took cooking classes with them, dined in restaurants and visited open-air markets and farmers for over eleven years. This cookbook, Cuisine Niçoise, is the result of her passion. Hillary Davis is a food writer, cooking instructor, and creator of the popular food blog, Marché Dimanche.

Table of Contents

11 Introduction

17 Niçoise Ingredients

Beginnings Les Entrées

26 Swiss Chard Stems Stuffed with Tuna

29 House Olives

32 Torn Socca with Sea Salt and Black Pepper

34 Fresh Herb Cheese with Honey and Toast

35 Fried Salt Cod Balls

36 Chilled Mussels with Tarragon Shallot Mayonnaise

38 Nicolas Rondelli’s Frivolities

43 Asparagus with Soft-Boiled Egg Dip

44 Naked Meat Balls

46 Pistachio Parmesan Chickpea Fries

48 Stephan’s Fish Toasts

50 Uncle Johns

52 Mini Pan Bagnat


Les Soupes

56 Cantaloupe Soup with Raw Beet Salad

58 Cloudlike Chicken Basil Lemon Soup

59 Creamless Creamy Chickpea and Sage Purée

60 Madame’s Spinach, Pea, and Pecorino Romano Soup

61 Shrimp and Fish Soup with Toast and Rouille

64 Celery Root Rémoulade Soup with Celery Leaf Salad

66 Sébastien Broda’s Cream of Pumpkin Soup with Lemon

67 Chilled Red Pepper, Orange, and Yogurt Soup with Parsley Salad

68 Vegetable Pistou Soup

71 Lentil Swiss Chard Soup with Orange Zest

72 Rustic Garlic and Sage Soup

75 Vegetable Soup over Toast with Poached Egg

Pastas, Risotto, Pizzas

Les Pâtes, Les Risottos, Les Pizzas

100 Food Processor Fresh Pasta

102 Pasta Party with Three Sauces

104 Egg Noodles

105 Angel Hair Pasta with Friday Sauce

106 Swiss Chard Gnocchi

108 Risotto with Parmesan, Ricotta and Lemon

109 Niçoise Macaroni

110 Goat Cheese Ravioli with Wild Mushrooms

113 Savory Rice Pudding with Spinach and Parmesan

114 Pissaladière

116 Menton Tomato and Onion Pizza

118 Vegetable Garden Pizza

120 Pizza From the Sea


Les Légumes

124 Broccoli Polenta with Tomato Sauce

126 Niçoise Zucchini Tian

128 Little Stuffed Vegetables

131 Chickpea, Eggplant and Zucchini Fritters

133 Swiss Chard with Pears, Raisins, and Candied Garlic

134 Braised Fennel

136 Baked Stuffed Zucchini Flowers with Tomato Sauce

138 Chickpea Crêpes Stuffed with Niçoise Ratatouille

140 Vegetables with Anchovy Dip

142 Deep-Fried Vegetables with Sage

144 Roasted Winter Vegetables with Polenta Parmesan Croutons

Easy Weeknights

Les Dîners en Semaine

148 Tuna in Rosé Wine over Tagliatelle

150 Honey and Vermouth-Roasted Pork Tenderloin with Fig Vinaigrette Salad

152 Vegetables and Hard-Boiled Eggs with Hot Anchovy and Garlic Dip

154 Grilled Swordfish over Rice in Vierge Sauce

156 One-Pan Chicken Dinner

158 Mussels in Creamy Pernod Sauce

160 Niçoise Stuffed Fresh Sardines

162 Lamb Sauté with Ratatouille Sauce and Potatoes

164 Shrimp with Lemony Aïoli

165 Niçoise Cod

166 Egg Noodles with Chicken, Anchovies, Olives and Mushrooms

169 Mountain Trout in Wine Sauce with Mushrooms

170 Swiss Chard Omelette

Sunday Suppers

Les Dîners de Dimanche

174 Caramelized Pork Roast with Olive Jam

176 Tour de France Zucchini Pie

178 Chicken with Boiled Vegetables and Aïoli

180 Duck with Bigarade Orange Sauce and Duck Fat–Roasted Potatoes

182 Pistou Tomato Tart in a Basil Crust

184 Pavé of Salmon with Summer Vegetables, White Wine Sabayon

186 Niçoise Beef Stew

188 Pascal Bardet’s Fish Fillets in Saffron-Scented Broth

190 Stuffed Sea Bass

192 Walnut-Crusted Croustades with Wild Mushrooms and Scrambled Eggs

194 Bone-In Rib Steaks with Roasted Marrowbones

196 Lamb Stew with Artichokes, String Beans, and Lime

198 “To Catch a Thief” Braised Pork

200 Salt Cod Stew

Sweet Endings

Les Desserts

205 The Cheese Plate

206 Peach and Raspberry Salad with Dark Chocolate Sorbet

208 Frozen Fresh Fig Mousse with White Wine Caramel Sauce

210 Giant Mocha Meringues

212 Anise Cookies

214 Honey Spice Loaf from Gourdon

217 Madame’s Peaches and Cream Tart

218 Nutella Orange and Rum Mousse

219 Almond-Orange Polenta Squares

220 Sweet Carnival Fritters

222 Limoncello Cake with Towering Meringue

224 Fruit Cake with Pistachios

226 Absinthe Mousse with Fennel Frond Brittle

229 Sweet Swiss Chard Tart

230 Tasting Plate: Candied Orange Peel, Chocolate Marzipan Rocks, Fresh Chestnut Candies

233 Acknowledgments

234 Index

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