Niçoise
Market-Inspired Cooking from France's Sunniest City
Seiten
2024
WW Norton & Co (Verlag)
978-1-324-02116-2 (ISBN)
WW Norton & Co (Verlag)
978-1-324-02116-2 (ISBN)
An immersive cookbook with 100 recipes that unlock the colourful cuisine of Nice and the surrounding French Riviera
At the foot of the French Alps, on the Mediterranean coastline, the city of Nice is sun-drenched, bursting with colour, and replete with vibrant, full-flavoured food. In Niçoise, Rosa Jackson, founder of the popular cooking school Les Petits Farcis and a resident of the city since 2004, invites home cooks to discover much more than salade Niçoise and ratatouille. With its reliance on olive oil, fresh produce, fish, whole grains and chickpeas, the Italian-influenced Niçoise cuisine includes panisses (chickpea fries), daube (orange-scented beef stew) and a sweet Swiss chard pie. Encouraging readers to follow the seasons, Jackson structures her delicious and easy-to-master dishes around the freshest ingredients and celebrates casual street food like the tuna, egg and vegetable sandwich known as pan bagnat. Beautiful photography, visits to local shops and restaurants, and conversations with the mamies who keep traditions alive further transport readers to the hidden corners of this tourist mecca.
At the foot of the French Alps, on the Mediterranean coastline, the city of Nice is sun-drenched, bursting with colour, and replete with vibrant, full-flavoured food. In Niçoise, Rosa Jackson, founder of the popular cooking school Les Petits Farcis and a resident of the city since 2004, invites home cooks to discover much more than salade Niçoise and ratatouille. With its reliance on olive oil, fresh produce, fish, whole grains and chickpeas, the Italian-influenced Niçoise cuisine includes panisses (chickpea fries), daube (orange-scented beef stew) and a sweet Swiss chard pie. Encouraging readers to follow the seasons, Jackson structures her delicious and easy-to-master dishes around the freshest ingredients and celebrates casual street food like the tuna, egg and vegetable sandwich known as pan bagnat. Beautiful photography, visits to local shops and restaurants, and conversations with the mamies who keep traditions alive further transport readers to the hidden corners of this tourist mecca.
Rosa Jackson has run her cooking school Les Petits Farcis in Nice, France, for over twenty years. A former Paris restaurant critic, she has written about French food for international publications, including the Financial Times and Food & Wine, and also runs the Paris food tour company Edible Paris.
| Erscheinungsdatum | 26.03.2024 |
|---|---|
| Zusatzinfo | 100 full-color photographs |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 211 x 262 mm |
| Gewicht | 1591 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 1-324-02116-0 / 1324021160 |
| ISBN-13 | 978-1-324-02116-2 / 9781324021162 |
| Zustand | Neuware |
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Buch | Hardcover (2023)
Gräfe und Unzer (Verlag)
CHF 39,90
