FLAVOURS OF THE RIVIERA: Discovering the Real Mediterranean Cooking of France and Italy

FLAVOURS OF THE RIVIERA: Discovering the Real Mediterranean Cooking of France and Italy

by Colman Andrews
     
 

Olives, gnocchi and ravioli, chestnuts, cheese and mortar-made pesto - the traditional fare of the Riviera is not haute cuisine but a unique balance of delicate and hearty flavors born of the ingenuity of the people of the region and their enthusiastic love of good food.

Colman Andrews, author of the highly successful Catalan Cuisine also published by Grub

Overview

Olives, gnocchi and ravioli, chestnuts, cheese and mortar-made pesto - the traditional fare of the Riviera is not haute cuisine but a unique balance of delicate and hearty flavors born of the ingenuity of the people of the region and their enthusiastic love of good food.

Colman Andrews, author of the highly successful Catalan Cuisine also published by Grub Street to much critical acclaim, offers here a compendium of recipes that capture the true essence of this region, as well as taking the reader on a gastronomic journey from the street vendors of Nice and food shops of Genoa to farmhouse kitchens and local restaurants.

He begins his journey with one of the basics of Genoese cooking Ceci in Zimino (Stewed Chickpeas) served over toasted country bread and travels the 125 miles between Nice and the Tuscan border on the French and Italian Rivieras, taking in the delights of herb-scented Focaccia, Socca the Nicois speciality and Tourte de Blettes, Nice's most original dessert.

Product Details

ISBN-13:
9781904010661
Publisher:
Grub Street
Publication date:
09/12/2008
Pages:
367
Product dimensions:
9.25(w) x 6.00(h) x 34.00(d)

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