Cuisine Niçoise

From easy weeknight meals to more elaborate Sunday dinners, learn the recipes and cooking style from the "other" French cuisine---the one that forms the foundation of the Mediterranean diet and celebrates local, fresh and light. Cuisine Ni�oise is designed with olive oil, rather than butter and cream; is light, rather than bathed in rich sauces. And it uses fresh, locally sourced produce.

Hillary Davis---food writer, cooking instructor, creator of the popular food blog March� Dimanche, and resident of the Ni�oise area for over eleven years---introduces us to Cuisine Ni�oise the cooking from the south of France, from the region surrounding the city of Nice, in her compelling new cookbook.

Filled with information, tips, stories and recipes---Cuisine Ni�oise is a complete guide with over 100 recipes and gorgeous color photographs, and includes:

Sidebars about ingredients, culture and shopping.

Additional recipes from three cutting-edge Ni�oise chefs.

A section on typical Ni�oise ingredients.

Contact information on restaurants and the hours of open-air markets.

Recipes include:

Creamless Creamy Chickpea and Sage Soup

Naked Meatballs

Mini Pan Bagnat

Candied Olive Polenta with Tomato Salad

Traditional Salade Ni�oise

Savory Rice Pudding with Spinach and Parmesan

Pistou Tomato Tart in a Basil Crust

Salmon with Summer Vegetables and White Wine Sabayon

Limoncello Cake with Towering Meringue

Peach and Raspberry Salad with Dark Chocolate Sorbet

Madame's Peaches and Cream Tart