Recipes -- Introduction -- My culinary journey to Nice -- How to use this book -- About the photographer -- The Nic̦oise pantry -- Spring -- Summer -- Fall -- Winter -- Foundations -- Recipes by category -- Seasonal menus -- Address book -- Acknowledgments.
Summary:
Travel to the sunny French Riviera and discover Nicoise 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."-- Provided by publisher.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.