Cuisine Nicoise

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 "e;other"e; French cuisine the light, fresh flavors of the French Riviera. Like most Mediterranean fare, Cuisine Nicoise 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 Nicoise region for more than a decade. Now she shares recipes and cooking techniques that celebrate the South of France in Cuisine Nicoise. The recipes range from salads to pizzas and from starters to desserts. Traditional Salade Nicoise, 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 Nicoise culture and food markets; additional recipes from three cutting-edge Nicoise chefs; a section on typical Nicoise ingredients; and more.