About this product

Product Identifiers

PublisherGibbs Smith, Publisher

ISBN-10142363294X

ISBN-139781423632948

eBay Product ID (ePID)8038843556

Product Key Features

Book TitleCuisine Nicoise : Sunkissed Cooking from the French Riviera

Number of Pages240 Pages

LanguageEnglish

Publication Year2013

TopicRegional & Ethnic / French

IllustratorYes

GenreCooking

AuthorHillary Davis

FormatHardcover

Dimensions

Item Height1.1 in

Item Weight54.5 Oz

Item Length8.5 in

Item Width11 in

Additional Product Features

Intended AudienceTrade

ReviewsSome books can win a reader over by simply looking "right." Cuisine Niçoise does just that: This lovely book design perfectly fits its theme of French Riviera cooking and the sweet, slightly mysterious stories that go with the recipes. Without getting precious, author Hillary Davis takes readers in to a life that sounds sun-kissed year round. Better yet, the recipes meet the expectations the design sets up. Some of the recipes will feel familiar to experienced and well-read (or well-traveled) cooks, but readers will forgive those for their evocative headnotes. And many others provide startling twists. You may have made a cold cantaloupe soup before, but did you top it with a raw beet salad? And was it as simple as this recipe, with just seven ingredients and eight sentences of instructions? (Readers weary of many of today's cookbooks that call for components pulled from multiple other recipes will appreciate the self-contained nature of even the longer recipes in this book.) Ms. Davis, who lived in the village of Bar-sur-Loup for 11 years, notes that even after traveling extensively, living in Paris for two years, and spending years cooking from books on the cuisines of Normandy, Alsace, Provence, and other regions, she had never encountered the term "cuisine Nicoise." Seeing Niçoise style as "the most ideal culinary match of Italian and French traditions," Ms. Davis decided it needed larger exposure in a cookbook of its own. Unlike the cooking of other French regions, which can be found elsewhere in the country, cuisine Niçoise remains hard to find outside of the area around Nice, she says. Have you, for example, ever had Swiss chard "sandwiches" of fried stalks wrapped around a tuna filling? As above, this has just eight ingredients (one of which is salt) and quick instructions, perfect for a casual appetizer with friends congregating in the kitchen. How about naked meatballs spiked with orange marmalade? Garlic and sage soup with pasta? Candied olive polenta? Chard with pears, raisins, and candied garlic? Or return to the familiar; the headnote about trees "pregnant" with figs will pull readers in to a recipe for lightly roasted figs with a fig dressing. Often in these it's the little details that matter anyway--chilled mussels with tarragon mayonnaise may not be overly exotic, but the detail of pulling off the top shells, leaving them resting in the bottom shells to serve, sells the recipe--like the bare touch of anise extract in that fig salad. Vegetables and fish take up much of the space in this book, and deservedly so, nearly all with very simple preparations. As well as chapters on appetizers, soups, salads, pastas, and vegetables, Ms. Davis offers "easy weeknight" and "Sunday suppers" chapters, filled with more vegetables and fish, as well as some pork and chicken dishes. Ms. Davis also includes appreciated variations on traditional recipes; for small fried turnovers known as "Uncle Johns," she substitutes puff pastry for fresh egg pasta, baking instead of frying (though with instructions for using pasta as well). And not all the recipes come from generations of Niçoise grandmothers; Ms. Davis includes some from up-and-coming chefs as well, and includes contact information for restaurants and vendors she favors. By the end of the desserts chapter, with its frozen fresh fig mousse with white wine caramel sauce dancing or giant mocha meringues, this golden-tinted book with its perfect illustrations and photos offers a fantasy of French village life that likely can't possibly be as sweet and sunny as it seems--but readers will happily buy into the dream and dig into the food. Reviewer Sharon Kebschull Barrett is a food writer and the author of two cookbooks, Desserts from an Herb Garden and Morning Glories (St. Martin's Press). She is also the owner of Dessert First, a custom bakehouse., [Cuisine Nicoise cooking] is the basis for the Mediterranean diet, acclaimed for its health benefits from helping reduce heart disease to protecting against some cancers. Davis brings this cuisine to life in her book celebrating the cooking style. You will be inspired to try the recipes of this coffee-table-style book with exquisite photographs by world-class photographer, Steven Rothfeld.

Dewey Edition23

Number of Volumes1 vol.

Dewey Decimal641.5944

Table Of Content11 Introduction 17 Niçoise Ingredients Beginnings Les Entrées 26 Swiss Chard Stems Stuffed with Tuna 29 House Olives 32 Torn Socca with Sea Salt and Black Pepper 34 Fresh Herb Cheese with Honey and Toast 35 Fried Salt Cod Balls 36 Chilled Mussels with Tarragon Shallot Mayonnaise 38 Nicolas Rondelli''s Frivolities 43 Asparagus with Soft-Boiled Egg Dip 44 Naked Meat Balls 46 Pistachio Parmesan Chickpea Fries 48 Stephan''s Fish Toasts 50 Uncle Johns 52 Mini Pan Bagnat Soups Les Soupes 56 Cantaloupe Soup with Raw Beet Salad 58 Cloudlike Chicken Basil Lemon Soup 59 Creamless Creamy Chickpea and Sage Purée 60 Madame''s Spinach, Pea, and Pecorino Romano Soup 61 Shrimp and Fish Soup with Toast and Rouille 64 Celery Root Rémoulade Soup with Celery Leaf Salad 66 Sébastien Broda''s Cream of Pumpkin Soup with Lemon 67 Chilled Red Pepper, Orange, and Yogurt Soup with Parsley Salad 68 Vegetable Pistou Soup 71 Lentil Swiss Chard Soup with Orange Zest 72 Rustic Garlic and Sage Soup 75 Vegetable Soup over Toast with Poached Egg Pastas, Risotto, Pizzas Les P'tes, Les Risottos, Les Pizzas 100 Food Processor Fresh Pasta 102 Pasta Party with Three Sauces 104 Egg Noodles 105 Angel Hair Pasta with Friday Sauce 106 Swiss Chard Gnocchi 108 Risotto with Parmesan, Ricotta and Lemon 109 Niçoise Macaroni 110 Goat Cheese Ravioli with Wild Mushrooms 113 Savory Rice Pudding with Spinach and Parmesan 114 Pissaladière 116 Menton Tomato and Onion Pizza 118 Vegetable Garden Pizza 120 Pizza From the Sea Vegetables Les Légumes 124 Broccoli Polenta with Tomato Sauce 126 Niçoise Zucchini Tian 128 Little Stuffed Vegetables 131 Chickpea, Eggplant and Zucchini Fritters 133 Swiss Chard with Pears, Raisins, and Candied Garlic 134 Braised Fennel 136 Baked Stuffed Zucchini Flowers with Tomato Sauce 138 Chickpea Crêpes Stuffed with Niçoise Ratatouille 140 Vegetables with Anchovy Dip 142 Deep-Fried Vegetables with Sage 144 Roasted Winter Vegetables with Polenta Parmesan Croutons Easy Weeknights Les Dîners en Semaine 148 Tuna in Rosé Wine over Tagliatelle 150 Honey and Vermouth-Roasted Pork Tenderloin with Fig Vinaigrette Salad 152 Vegetables and Hard-Boiled Eggs with Hot Anchovy and Garlic Dip 154 Grilled Swordfish over Rice in Vierge Sauce 156 One-Pan Chicken Dinner 158 Mussels in Creamy Pernod Sauce 160 Niçoise Stuffed Fresh Sardines 162 Lamb Sauté with Ratatouille Sauce and Potatoes 164 Shrimp with Lemony Aïoli 165 Niçoise Cod 166 Egg Noodles with Chicken, Anchovies, Olives and Mushrooms 169 Mountain Trout in Wine Sauce with Mushrooms 170 Swiss Chard Omelette Sunday Suppers Les Dîners de Dimanche 174 Caramelized Pork Roast with Olive Jam 176 Tour de France Zucchini Pie 178 Chicken with Boiled Vegetables and Aïoli 180 Duck with Bigarade Orange Sauce and Duck Fat-Roasted Potatoes 182 Pistou Tomato Tart in a Basil Crust 184 Pavé of Salmon with Summer Vegetables, White Wine Sabayon 186 Niçoise Beef Stew 188 Pascal Bardet''s Fish Fillets in Saffron-Scented Broth 190 Stuffed Sea Bass 192 Walnut-Crusted Croustades with Wild Mushrooms and Scrambled Eggs 194 Bone-In Rib Steaks with Roasted Marrowbones 196 Lamb Stew with Artichokes, String Beans, and Lime 198 "To Catch a Thief" Braised Pork 200 Salt Cod Stew Sweet Endings Les Desserts 205 The Cheese Plate 206 Peach and Raspberry Salad with Dark Chocolate Sorbet 208 Frozen Fresh Fig Mousse with White Wine Caramel Sauce 210 Giant Mocha Meringues 212 Anise Cookies 214 Honey Spice Loaf from Gourdon 217 Madame''s Peaches and Cream Tart 218 Nutella Orange and Rum Mousse 219 Almond-Orange Polenta Squares 220 Sweet Carnival Fritters 222 Limoncello Cake with Towering Meringue 224 Fruit Cake with Pistachios 226 Absinthe Mousse with Fennel Frond Brittle 229 Sweet Swiss Chard Tart 230 Tasting Plate: Candied Orange Peel, Chocolate Marzipan Rocks, Fresh Chestnut Candies 233 Acknowledgments 234 Index

SynopsisFrom 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 Nicoise 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., 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 more than 100 recipes and gorgeous color photographs. Praise for Cuisine Niçoise: "Bright colors, sun-splashed days, fun, sybaritic pleasures--Hillary Davis captures on the plate everything delightful we associate with Nice. This food is extraordinarily fresh, delicious, and a feast for the eye as well. What a joy to be able to bring the good life into your own kitchen!" --Frances Mayes, best-selling author, Under The Tuscan Sun, The Tuscan Sun Cookbook "I am impressed! Hillary Davis has a unique perspective on cooking for which she makes a persuasive case in her new book. She believes that we learn how to cook not just from books but also from family, friends, restaurants, markets, and even from the dishes our food is served upon and the pots in which it's cooked." ---Paula Wolfert, best-selling author, The Cooking of Southwest France, The Food of Morocco "With this ode to Niçoise cooking, put together lovingly by Hillary Davis, you will bathe in the aromas of the Niçoise countryside, from the warm pungency of wild herbs, to the sweet, fresh melons and peaches at farmers' markets dotted throughout the countryside. Ms. Davis fell in love with the hilltop village of Bar-Sur-Loup, where she lived, cooked, ate and absorbed all that was around her. In Cuisine Niçoise she has made liberal use of everything she experienced and tasted; she has filled the book with tips and traditions; she has opened up a sun-kissed world for all to share. All of it will make you want to hop on an airplane and land in the center of the Niçoise countryside, at a table set for lunch! Photos by Steven Rothfeld make the book come alive with color. Bravo!" ---Susan Herrmann Loomis, author of On Rue Tatin "I think this book might just be the next best thing to living on the French Riviera! It is more than just a beautiful book filled with glorious tales and remarkable recipes. It is a love story of food, tradition and culture."---Monica Bhide, author Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen "Her recipes are simple and appealing, evidence of her love for the food and customs of this very special place." --Michele Scicolone, best-selling author The Mediterranean Slow Cooker, The French Slow Cooker, The Italian Slow Cooker, 1000 Italian Recipes Hillary Davis "take a bow!!" --Monica Bhide, 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 Ni oise 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 Ni oise area for over eleven years---introduces us to Cuisine Ni oise 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 Ni oise is a complete guide with more than 100 recipes and gorgeous color photographs. Praise for Cuisine Ni oise: Bright colors, sun-splashed days, fun, sybaritic pleasures--Hillary Davis captures on the plate everything delightful we associate with Nice. This food is extraordinarily fresh, delicious, and a feast for the eye as well. What a joy to be able to bring the good life into your own kitchen --Frances Mayes, best-selling author, Under The Tuscan Sun, The Tuscan Sun Cookbook I am impressed Hillary Davis has a unique perspective on cooking for which she makes a persuasive case in her new book. She believes that we learn how to cook not just from books but also from family, friends, restaurants, markets, and even from the dishes our food is served upon and the pots in which it's cooked. ---Paula Wolfert, best-selling author, The Cooking of Southwest France, The Food of Morocco With this ode to Ni oise cooking, put together lovingly by Hillary Davis, you will bathe in the aromas of the Ni oise countryside, from the warm pungency of wild herbs, to the sweet, fresh melons and peaches at farmers' markets dotted throughout the countryside. Ms. Davis fell in love with the hilltop village of Bar-Sur-Loup, where she lived, cooked, ate and absorbed all that was around her. In Cuisine Ni oise she has made liberal use of everything she experienced and tasted; she has filled the book with tips and traditions; she has opened up a sun-kissed world for all to share. All of it will make you want to hop on an airplane and land in the center of the Ni oise countryside, at a table set for lunch Photos by Steven Rothfeld make the book come alive with color. Bravo ---Susan Herrmann Loomis, author of On Rue Tatin I think this book might just be the next best thing to living on the French Riviera It is more than just a beautiful book filled with glorious tales and remarkable recipes. It is a love story of food, tradition and culture.---Monica Bhide, author Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen Her recipes are simple and appealing, evidence of her love for the food and customs of this very special place. --Michele Scicolone, best-selling author The Mediterranean Slow Cooker, The French Slow Cooker, The Italian Slow Cooker, 1000 Italian Recipes Hillary Davis take a bow --Monica Bhide, 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.

LC Classification NumberTX719.D285 2013