Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: Some books can win a reader over by simply looking "right." Cuisine Nioise 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 Nioise 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 Nioise 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 anywaychilled 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 recipelike 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 Nioise 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 seemsbut 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. Buchnummer des Verkäufers
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.
From the Inside Flap:
Niçoise cooking―from the region of Nice and surrounding countryside―is vibrant and healthy, with an emphasis on vegetables and fish. It is honest, simple and frugal, based on what is available from the nearby land and the sea. It is designed with olive oil rather than butter and cream; is light rather than bathed in rich sauces. There is less beef and more lamb, pork, rabbit, wild game, duck and chicken. And it depends on fresh, locally sourced produce. You can’t speak about cuisine Niçoise without mentioning the local farmer or fisherman.
Davis lived on the French Riviera/Côte d'Azur for more than eleven years, learning how to cook cuisine Niçoise from neighbors in her village, friends, cutting-edge chefs, and a host of characters she met. She brings the Niçoise culture and style of cooking to vivid life with her stories of learning how to forage, harvesting olives from the trees in her backyard, buying fresh every day from local farmers and open-air markets, and spending Sundays cooking and eating with friends. Her cast of characters include her cooking mentor, Madame up the hill; Dave, the wild Australian superyacht captain with a penchant for cooking; the village priest; Lady Sarah and her hens; and Pamela, with the ruby-studded stone house.
More than a cookbook, Cuisine Niçoise is a tale, a story, a dream. It is a delight for armchair travelers and cooks, as Davis engagingly describes the villages around her, her favorite markets, where to find locally made pottery, village festivals, museums, and a way of life that many would love to experience.
Exquisite photography from Steven Rothfeld, a worldclass photographer, sensuously evokes the colors and aromas found in this sunny corner of France.
Hillary Davis, food journalist, cooking instructor, and writer and creator of the popular food blog Marché Dimanche, is a longtime food columnist and restaurant critic for New Hampshire Magazine and her work has been featured in Connecticut Home Living, Hartford Magazine, Tastes of New England, ParisLuxe.com, eGuideTravel.com, and other regional, national, and international publications. She has appeared on numerous television and radio programs in London and the United States. She is the author of the critically acclaimed book A Million A Minute and has been a food and travel lecturer on Royal Caribbean and Celebrity cruise lines. As a food authority, she is a frequent judge of cooking competitions and a speaker at food and blogging events. Davis has lived in France for over thirteen years, including two years in Paris and more than eleven years in the village of Bar-sur-Loup. She holds degrees from Columbia University and Cambridge University in England. www.Hillary-Davis.com
Steven Rothfeld is a world-class photographer specializing in luxury imagery. His book credits include The Tuscan Sun Cookbook, Bringing Tuscany Home, Simply French, In the Shade of the Vines, Entrez, The French Cook―Sauces, and Hungry for France. He divides his time between destinations throughout the world and his home in Napa Valley. Please visit www.stevenrothfeld.com.
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Buchbeschreibung Gibbs M. Smith Inc. Hardback. Buchzustand: new. BRAND NEW, Cuisine Nicoise: Sun-Kissed Cooking from the French Riviera, Hillary Davis, Steven Rothfeld. Buchnummer des Verkäufers B9781423632948
Buchbeschreibung Gibbs Smith 2013-09-10, Layton, Utah, 2013. hardback. Buchzustand: New. Buchnummer des Verkäufers 9781423632948
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Buchbeschreibung Gibbs Smith, 2013. Buchzustand: New. 2013. Hardcover. Num Pages: 224 pages, 50 Colour Photographs. BIC Classification: 1DDF; WBN. Category: (G) General (US: Trade). Dimension: 223 x 289 x 27. Weight in Grams: 1499. . . . . . . Buchnummer des Verkäufers V9781423632948
Buchbeschreibung Gibbs M. Smith Inc, 2013. Buchzustand: New. Buchnummer des Verkäufers GH9781423632948
Buchbeschreibung Gibbs Smith. Buchzustand: New. 2013. Hardcover. Num Pages: 224 pages, 50 Colour Photographs. BIC Classification: 1DDF; WBN. Category: (G) General (US: Trade). Dimension: 223 x 289 x 27. Weight in Grams: 1499. . . . . . Books ship from the US and Ireland. Buchnummer des Verkäufers V9781423632948
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