The Cuisine of the Sun: Classical French Cooking from Nice and Provence

Overview

The North Africans, Phoenicians, and Romans who settled in Southern France imbued this region's cuisine with an exotic, uniquely Mediterranean flavor. Naturally light and lean, the recipes use the freshest of ingredients, enhanced by a striking blend of flavors and seasonings.

More than two hundred regional classics -- from chickpea and sage soup, a hearty country pate, or an authentic salade nicoise, to an inviting variety of meat, seafood, and vegetable dishes -- are ...

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Overview

The North Africans, Phoenicians, and Romans who settled in Southern France imbued this region's cuisine with an exotic, uniquely Mediterranean flavor. Naturally light and lean, the recipes use the freshest of ingredients, enhanced by a striking blend of flavors and seasonings.

More than two hundred regional classics -- from chickpea and sage soup, a hearty country pate, or an authentic salade nicoise, to an inviting variety of meat, seafood, and vegetable dishes -- are authentically transported to the modern American kitchen. Mireille Johnston's local lore brings the rich vegetation, the colors, scents, and sensations of her native Provence to the beginning cook and the experienced chef alike.

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Product Details

  • ISBN-13: 9780394728247
  • Publisher: Knopf Doubleday Publishing Group
  • Publication date: 2/1/1979
  • Edition description: 1st Vintage Books ed
  • Pages: 311

Table of Contents

Introduction 1
Ingredients 8
Techniques and Tools 19
Les Soupes: Soups 23
Les Hors-d'Oeuvre: Appetizers 39
Les Salades: Salads 58
Les Sauces: Sauces 74
Les Poissons: Fish 94
Les Viandes: Meats 136
Les Legumes: Vegetables 165
Farineux: Pasta and Grain Dishes 210
Les Plats de Festin: Festive Dishes 228
Les Desserts: Desserts 238
Boissons de Menage: Homemade Beverages 268
Menus: Menus 272
Specialites: Special Treats 283
Mail Order Sources 297
Index 299
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