Travel to the sunny French Riviera and discover Niçoise cuisine alongside a skilled teacher. Savor the bounty of each season on the Mediterranean coast.
To eat?and cook?like a Niçoise involves snacks and sandwiches you can enjoy on the go (socca and pan bagnat), tender stuffed vegetables (petit farcis), slow-simmered meat stews (beef daube), and vivid fruit desserts. This southern French cuisine is among the healthiest in the world, relying on classic Mediterranean ingredients like olive oil, fresh and dried herbs, preserved fish, and an abundance of seasonal produce.
Drawing on the city's rich food traditions, Rosa Jackson gathers over 100 recipes by season. Gliding through open air markets, tiny bakeries, and generations-old restaurants, she conjures a region and its cuisine as only a local can. Pull up a seat at the Niçoise table, a unique and captivating side of French food.
Sprache
Verlagsort
Illustrationen
100 full-color photographs
ISBN-13
978-1-324-02117-9 (9781324021179)
Schweitzer Klassifikation
Rosa Jackson has run her cooking school Les Petits Farcis in Nice, France, for over twenty years. A former Paris restaurant critic, she has written about French food for international publications, including the Financial Times and Food & Wine, and also runs the Paris food tour company Edible Paris.
