By Hillary Davis

From effortless weeknight nutrition to extra difficult Sunday dinners, examine the recipes and cooking sort from the "other" French cuisine---the one who varieties the beginning of the Mediterranean vitamin and celebrates neighborhood, clean and gentle. food Niçoise is designed with olive oil, instead of butter and cream; is mild, instead of bathed in wealthy sauces. And it makes use of clean, in the neighborhood sourced produce.

Hillary Davis---food author, cooking teacher, writer of the well known nutrition web publication Marché Dimanche, and resident of the Niçoise region for over 11 years---introduces us to food Niçoise the cooking from the south of France, from the area surrounding the town of great, in her compelling new cookbook.

Filled with info, suggestions, tales and recipes---Cuisine Niçoise is an entire consultant with over a hundred recipes and beautiful colour pictures, and includes:

Sidebars approximately constituents, tradition and shopping.

Additional recipes from 3 state of the art Niçoise chefs.

A part on common Niçoise ingredients.

Contact details on eating places 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 season greens and White Wine Sabayon
  • Limoncello Cake with Towering Meringue
  • Peach and Raspberry Salad with darkish Chocolate Sorbet
  • Madame's Peaches and Cream Tart

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Cuisine Nicoise: Sun-Kissed Cooking from the French Riviera by Hillary Davis

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