Classic. Simple. Delicious. This is the food from the south of France. With over 100 recipes inspired by the old-world glamour and elegance of St Tropez, The South of France Cookbook takes you on a journey to discover the culinary secrets of the town and delicious recipes that embody the region.
Whether you’re looking for a savory breakfast, an early evening cocktail, a healthy yet delicious lunch, or a meal-making dessert, the South of France cookbook has something for you.
Breakfast – Petit Déjeuner – Breakfast is an important, and often extremely indulgent, occasion when everyone comes together for a buttery, pastry-layered, jam-fuelled extravaganza. Keeping with this theme find delicious, sweet and savory, recipes for sticky buns, omelets with girolles, Gruyere and thyme, and much more.
Lunch – Déjeuner – Inspired by the beach shacks offering tempting, colorful, fresh and fast dishes, these recipes are a refreshing way to break up your work, or beach, day. From local specialties like the Graniers spring rolls and Le Mazagran’s ratatouille, to new takes on salad niçoise and mussels marinières – you’ll find a new favorite in this chapter.
Teatime – Gouter – Whether you need a late afternoon caffeine kick, or are craving something sugary, find a delicious break-time treat here. Tea infusion from Le Patissier du Chateau, mango almond biscuits, vanilla and orange-blossom marshmallows, the St Tropez tart and more, fill the pages of the sweet chapter.
Drinks and Canapes – Aperitif et canapés – At the end of a long day many people long for a delicious and refreshing cocktail, and a small snack. The pampelonne cocktail, café clemenceau’s citron pressé go well with delicious polenta and yogurt galettes, olive paste, Chez Fuch’s calamari, and avocado soup - just to name a few.
Dinner – Dîner – A lavish feast is accessible every night with Nina’s easy-to-follow recipes and fantastic recipes for provençal tomatoes, fennel, crab pasta on the rocks, ruby roasted duck and more.
Dessert – Dessert – In St Tropez, dessert is taken very seriously. So why not take it as seriously in your own kitchen with a lemon and passion fruit tart, grand marnier cheesecake, marbled chocolate mousse or some sea-salt caramel ice cream?
Find everything you need to live the south of France life and eat like the locals eat, with the South of France Cookbook.
|Product dimensions:||7.50(w) x 9.80(h) x 1.20(d)|
About the Author
Nina Parker is an incredibly talented London-based chef. Her training began at Francesco Mazzei’s L’Anima. Since then she has worked in the kitchens at The Ledbury, Alain Ducasse’s Dorchester and Locanada Locatelli. While Nina was head chef at Bocca Di Lupo’s Gelupa, it was named Time Out’s best gelateria. In 2012 she launched her catering business, Nina: A Food Company, creating classic and utterly delicious food and bringing a little taste of her childhood in the south of France to the heart of London and beyond.
Read an Excerpt
Scallop Skewers With Chorizo And Thyme
3⁄4 lb (350 g) scallops, roe removed, if attached
31⁄2 oz (100 g) soft cooking chorizo
Bunch fresh thyme, leaves roughly chopped
5 tbsp olive oil
Scant 1 cup (5 oz/150 g)
2 lemons, halved
4 tsp unsalted butter
Sea salt and black pepper
* Serves 4
Carefully rinse the scallops under cold running water and pat them dry with paper towels. Slice the chorizo into chunks roughly the same size as the scallops. Put the scallops, chorizo and half the thyme in a bowl with some of the olive oil, season with salt and pepper and gently tumble together with your hands, making sure everything is coated.
Thread the scallops, chorizo and tomatoes onto the skewers and sprinkle with the remaining thyme. Heat the remaining oil in two large frying pans over medium-high heat. When the oil is hot, add the skewers and cook for 4–5 minutes, turning every so often, until all sides are browned. One minute before they’re ready, squeeze 1⁄2 lemon over each. Carefully stack the skewers on a serving dish. Reduce the heat and add the other half of the lemon to each pan. Use a wooden spoon to scrape up all the juices on the bottom of the pans and add half the butter to each pan. Cook for a moment, stirring, before drizzling the tasty pink sauce over the skewers.