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.
Hillary Davis---food writer, cooking instructor, creator of the popular food blog Marché Dimanche, and resident of the Niçoise area for over eleven years---introduces us to Cuisine Niçoise the cooking from the south of France, from the region surrounding the city of Nice, in her compelling new cookbook.
Filled with information, tips, stories and recipes---Cuisine Niçoise is a complete guide with over 100 recipes and gorgeous color photographs, and includes:
Sidebars about ingredients, culture and shopping.
Additional recipes from three cutting-edge Niçoise chefs.
A section on typical Niçoise ingredients.
Contact information on restaurants and the hours of open-air markets.
- Creamless Creamy Chickpea and Sage Soup
- Naked Meatballs
- Mini Pan Bagnat
- Candied Olive Polenta with Tomato Salad
- Traditional Salade Niçoise
- Savory Rice Pudding with Spinach and Parmesan
- Pistou Tomato Tart in a Basil Crust
- Salmon with Summer Vegetables and White Wine Sabayon
- Limoncello Cake with Towering Meringue
- Peach and Raspberry Salad with Dark Chocolate Sorbet
- Madame's Peaches and Cream Tart