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Home » Books » Cooking, Food & Drink » International » French

Cuisine Nicoise

Sun-Kissed Cooking from the French Riviera

By Hillary Davis, Steven Rothfeld

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Format: Hardcover, 240 pages
Other Information: Illustrated
Published In: United States, 01 August 2013
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 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.

Hillary Davis---food writer, cooking instructor, creator of the popular food blog MarchE Dimanche, and resident of the NiCoise area for over eleven years---introduces us to Cuisine NiCoise 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 NiCoise is a complete guide with more than 100 recipes and gorgeous color photographs.

Praise for Cuisine NiCoise:

"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 NiCoise cooking, put together lovingly by Hillary Davis, you will bathe in the aromas of the NiCoise 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 NiCoise 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 NiCoise 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

Reviews

Some books can win a reader over by simply looking "right." Cuisine Nicoise 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 Nicoise 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 Nicoise 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 Nicoise 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.--Sharon Kebschull Barrett"New York Journal of Books" (08/13/2013) Some books can win a reader over by simply looking "right." Cuisine Nicoise 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 Nicoise 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 Nicoise 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 Nicoise 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.--Sharon Kebschull Barrett"New York Journal of Books" (08/13/2013)

EAN: 9781423632948
ISBN: 142363294X
Publisher: Gibbs Smith
Dimensions: 22.35 x 28.96 x 3.05 centimetres (1.54 kg)
Age Range: 15+ years
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