Cuisine niçoise : sun-kissed cooking from the French Riviera

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 March 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. Recipes include: 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 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 March 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. Recipes include: 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 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. Recipes include: 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 The author of Le French Oven introduces the flavors of Southern France with more than 100 recipes—plus tips, stories and more in this illustrated volume. From easy weeknight meals to more elaborate Sunday dinners, learn the recipes and cooking methods of the "other" French cuisine—the light, fresh flavors of the French Riviera. Like most Mediterranean fare, Cuisine Niçoise uses olive oil rather than butter, and focuses on fresh, locally sourced produce rather than rich sauces. Cooking instructor Hillary Davis was a resident of the Niçoise region for more than a decade. Now she shares recipes and cooking techniques that celebrate the South of France in Cuisine Niçoise. The recipes range from salads to pizzas and from starters to desserts. Traditional Salade Niçoise, Pistou Tomato Tart in a Basil Crust, and Limoncello Cake with Towering Meringue are just a few of the featured delights. Filled with information, tips, and stories, this complete guide also includes sidebars about Niçoise culture and food markets; additional recipes from three cutting-edge Niçoise chefs; a section on typical Niçoise ingredients; and more.