| Edition |
First edition. |
| Description |
1 online resource (240 pages) : color illustrations |
| Note |
Includes index. |
|
Print version record. |
| Summary |
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 March 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 over 100 recipes and gorgeous color photographs, and includes: Sidebars about ingredients, culture and shopping. Additional recipes from three cutting-edge Niçoise chefs. A section on typical Niçoise ingredients. Contact information on restaurants 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 Vegetables and White Wine Sabayon Limoncello Cake with Towering Meringue Peach and Raspberry Salad with Dark Chocolate Sorbet Madame's Peaches and Cream Tart. |
| Contents |
Introduction; Niçoise Ingredients; Beginnings; Swiss Chard Stems Stuffed with Tuna; House Olives; Torn Socca with Sea Salt and Black Pepper; Fresh Herb Cheese with Honey and Toast; Fried Salt Cod Balls; Chilled Mussels with Tarragon Shallot Mayonnaise; Nicolas Rondelli's Frivolities; Asparagus with Soft-Boiled Egg Dip; Naked Meat Balls; Pistachio Parmesan Chickpea Fries; Stephan's Fish Toasts; Uncle Johns; Mini Pan Bagnat; Soups; Cantaloupe Soup with Raw Beet Salad; Cloudlike Chicken Basil Lemon Soup; Creamless Creamy Chickpea and Sage Purée; Madame's Spinach, Pea, and Pecorino Romano Soup |
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Shrimp and Fish Soup with Toast and RouilleCelery Root Rémoulade Soup with Celery Leaf Salad; Sébastien Broda's Cream of Pumpkin Soup with Lemon; Chilled Red Pepper, Orange, and Yogurt Soup with Parsley Salad; Vegetable Pistou Soup; Lentil Swiss Chard Soup with Orange Zest; Rustic Garlic and Sage Soup; Vegetable Soup over Toast with Poached Egg; Salads; Mesclun Salad; Candied Olive Polenta with Tomato Salad; Traditional Salade Niçoise; Stephan's Celery Root Salad with Red Caviar; Pamela's Pasta Salad with Chicken, Artichokes and Black Olive Pistou; Cours Saleya Crudités Salad |
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Grilled Swordfish SaladA Bouquet of Broccoli; Niçoise Rice Salad; Romaine Lettuce with Tuna Caper Dressing; Herbes de Nice Salad; Late-August Double Fig Salad with Arugula, Goat Cheese and Hazelnuts; Orange, Black Olive, and Gorgonzola Salad; Pastas, Risotto, Pizzas; Food Processor Fresh Pasta; Pasta Party with Three Sauces; Egg Noodles; Angel Hair Pasta with Friday Sauce; Swiss Chard Gnocchi; Risotto with Parmesan, Ricotta and Lemon; Niçoise Macaroni; Goat Cheese Ravioli with Wild Mushrooms; Savory Rice Pudding with Spinach and Parmesan; Pissaladière; Menton Tomato and Onion Pizza |
|
Vegetable Garden PizzaPizza From the Sea; Vegetables; Broccoli Polenta with Tomato Sauce; Niçoise Zucchini Tian; Little Stuffed Vegetables; Chickpea, Eggplant and Zucchini Fritters; Swiss Chard with Pears, Raisins, and Candied Garlic; Braised Fennel; Baked Stuffed Zucchini Flowers with Tomato Sauce; Chickpea Crêpes Stuffed with Niçoise Ratatouille; Vegetables with Anchovy Dip; Deep-Fried Vegetables with Sage; Roasted Winter Vegetables with Polenta Parmesan Croutons; Easy Weeknights; Tuna in Rosé Wine over Tagliatelle; Honey and Vermouth-Roasted Pork Tenderloin with Fig Vinaigrette Salad |
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Vegetables and Hard-Boiled Eggs with Hot Anchovy and Garlic DipGrilled Swordfish over Rice in Vierge Sauce; One-Pan Chicken Dinner; Mussels in Creamy Pernod Sauce; Niçoise Stuffed Fresh Sardines; Lamb Sauté with Ratatouille Sauce and Potatoes; Shrimp with Lemony Aïoli; Niçoise Cod; Egg Noodles with Chicken, Anchovies, Olives and Mushrooms; Mountain Trout in Wine Sauce with Mushrooms; Swiss Chard Omelette; Sunday Suppers; Caramelized Pork Roast with Olive Jam; Tour de France Zucchini Pie; Chicken with Boiled Vegetables and Aïoli; Duck with Bigarade Orange Sauce and Duck Fat-Roasted Potatoes |
| Subject |
Cooking, French.
|
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Cooking -- France -- Nice.
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COOKING -- General.
|
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COOKING -- Regional & Ethnic -- French.
|
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Cooking. (OCoLC)fst01754966
|
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Cooking, French. (OCoLC)fst01753313
|
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France -- Nice.
(OCoLC)fst01205484
|
| Genre/Form |
Cookbooks.
|
|
Cookbooks. (OCoLC)fst01752725
|
| Added Author |
Rothfeld, Steven, photographer.
|
| Other Form: |
Print version: Davis, Hillary. Cuisine niçoise. First edition 9781423632948 (DLC) 2013002965 (OCoLC)829745073 |
| ISBN |
9781423632955 (electronic bk.) |
|
1423632958 (electronic bk.) |
|
