THE Cuisine Nicoise: Cooking from the French Riviera

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With recipes offering a relaxed flexibility with ingredients and seasonings, and suited to cooks of all levels of experience, this cookbook shows you how to make the best use of a Nicoise pantry stocked with the best quality extra virgin olive oil, sea salt, fresh garlic, and pots of aromatic herbs such as rosemary, thyme, and basil-and discover the wonderful, enticing world of tians, panisses, socca, and ganses. While not everyone will be able to dine alfresco under an olive tree, the way they do in Nice, this classic cookbook will at least allow you to recreate the city’s best-loved dishes.