Cuisine Nicoise
$40.00
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5 + | $30.00 |
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Description
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 RecipesHillary 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.
When Hillary Davis first saw the hilltop village of Bar-sur-Loup in the south of France, she knew it was going to be her home. Her love for the area and its style of cooking grew into a mission to accumulate and document what she believed was an “unsung” regional cuisine that deserved to be brought to light. She lovingly gathered recipes from neighbors and friends, took cooking classes with them, dined in restaurants and visited open-air markets and farmers for over eleven years. This cookbook, Cuisine Niçoise, is the result of her passion. Hillary Davis is a food writer, cooking instructor, and creator of the popular food blog, Marché Dimanche.
11 Introduction17 Niçoise IngredientsBeginnings Les Entrées26 Swiss Chard Stems Stuffed with Tuna29 House Olives32 Torn Socca with Sea Salt and Black Pepper34 Fresh Herb Cheese with Honey and Toast35 Fried Salt Cod Balls36 Chilled Mussels with Tarragon Shallot Mayonnaise38 Nicolas Rondelli’s Frivolities43 Asparagus with Soft-Boiled Egg Dip44 Naked Meat Balls46 Pistachio Parmesan Chickpea Fries48 Stephan’s Fish Toasts50 Uncle Johns52 Mini Pan BagnatSoupsLes Soupes56 Cantaloupe Soup with Raw Beet Salad58 Cloudlike Chicken Basil Lemon Soup59 Creamless Creamy Chickpea and Sage Purée60 Madame’s Spinach, Pea, and Pecorino Romano Soup61 Shrimp and Fish Soup with Toast and Rouille64 Celery Root Rémoulade Soup with Celery Leaf Salad66 Sébastien Broda’s Cream of Pumpkin Soup with Lemon67 Chilled Red Pepper, Orange, and Yogurt Soup with Parsley Salad68 Vegetable Pistou Soup71 Lentil Swiss Chard Soup with Orange Zest72 Rustic Garlic and Sage Soup75 Vegetable Soup over Toast with Poached Egg Pastas, Risotto, PizzasLes Pâtes, Les Risottos, Les Pizzas100 Food Processor Fresh Pasta102 Pasta Party with Three Sauces104 Egg Noodles105 Angel Hair Pasta with Friday Sauce106 Swiss Chard Gnocchi108 Risotto with Parmesan, Ricotta and Lemon109 Niçoise Macaroni110 Goat Cheese Ravioli with Wild Mushrooms113 Savory Rice Pudding with Spinach and Parmesan114 Pissaladière116 Menton Tomato and Onion Pizza118 Vegetable Garden Pizza120 Pizza From the Sea VegetablesLes Légumes124 Broccoli Polenta with Tomato Sauce126 Niçoise Zucchini Tian128 Little Stuffed Vegetables131 Chickpea, Eggplant and Zucchini Fritters133 Swiss Chard with Pears, Raisins, and Candied Garlic134 Braised Fennel136 Baked Stuffed Zucchini Flowers with Tomato Sauce138 Chickpea Crêpes Stuffed with Niçoise Ratatouille140 Vegetables with Anchovy Dip142 Deep-Fried Vegetables with Sage144 Roasted Winter Vegetables with Polenta Parmesan Croutons Easy WeeknightsLes Dîners en Semaine148 Tuna in Rosé Wine over Tagliatelle150 Honey and Vermouth-Roasted Pork Tenderloin with Fig Vinaigrette Salad152 Vegetables and Hard-Boiled Eggs with Hot Anchovy and Garlic Dip154 Grilled Swordfish over Rice in Vierge Sauce156 One-Pan Chicken Dinner158 Mussels in Creamy Pernod Sauce160 Niçoise Stuffed Fresh Sardines162 Lamb Sauté with Ratatouille Sauce and Potatoes164 Shrimp with Lemony Aïoli165 Niçoise Cod166 Egg Noodles with Chicken, Anchovies, Olives and Mushrooms169 Mountain Trout in Wine Sauce with Mushrooms170 Swiss Chard Omelette Sunday SuppersLes Dîners de Dimanche174 Caramelized Pork Roast with Olive Jam176 Tour de France Zucchini Pie178 Chicken with Boiled Vegetables and Aïoli180 Duck with Bigarade Orange Sauce and Duck Fat–Roasted Potatoes182 Pistou Tomato Tart in a Basil Crust184 Pavé of Salmon with Summer Vegetables, White Wine Sabayon186 Niçoise Beef Stew188 Pascal Bardet’s Fish Fillets in Saffron-Scented Broth190 Stuffed Sea Bass192 Walnut-Crusted Croustades with Wild Mushrooms and Scrambled Eggs194 Bone-In Rib Steaks with Roasted Marrowbones196 Lamb Stew with Artichokes, String Beans, and Lime198 “To Catch a Thief” Braised Pork200 Salt Cod Stew Sweet EndingsLes Desserts205 The Cheese Plate206 Peach and Raspberry Salad with Dark Chocolate Sorbet208 Frozen Fresh Fig Mousse with White Wine Caramel Sauce210 Giant Mocha Meringues212 Anise Cookies214 Honey Spice Loaf from Gourdon217 Madame’s Peaches and Cream Tart218 Nutella Orange and Rum Mousse219 Almond-Orange Polenta Squares220 Sweet Carnival Fritters222 Limoncello Cake with Towering Meringue224 Fruit Cake with Pistachios226 Absinthe Mousse with Fennel Frond Brittle229 Sweet Swiss Chard Tart230 Tasting Plate: Candied Orange Peel, Chocolate Marzipan Rocks, Fresh Chestnut Candies233 Acknowledgments234 Index
Some 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.Additional information
Weight | 3 oz |
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Dimensions | 1 × 11 × 9 in |