Cuisine Ni?oise [Hardcover]

Nice may conjure up the very essence of sophisticated chic  The Promenade des Anglais, the Hotel Negresco and the casinos  but its culinary traditions are all about simplicity, perhaps best expressed by an old Nicoise saying: fish are born in water and die in oil. Ni?oise cuisine is the food of the Mediterranean. It is not only a delight to the palate, but is known to have many health benefits. Its recipes are in tune with the natural cycle of the year using in-season fruits, herbs and vegetables, as well as plenty of fish. But the majority of the recipes are merely guides  unless you are baking  offering a relaxed flexibility with ingredients and seasonings suited to cooks of all levels of experience. The Ni?oise pantry is stocked with the best quality extra virgin olive oil, sea salt, fresh garlic and pots of aromatic herbs such as rosemary, thyme, and basil. This, Jacques M?decins legendary book, first published in 1972 and now reissued for the first time in hardback offers an infectiously enthusiastic guide to the cookery of his city. As well as explaining how to make genuine salade ni?oise (that most betrayed of Ni?ois dishes) he lures the reader into 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 citys best-loved dishes.This, Jacques M?decins legendary book, first published in 1972 and now reissued for the first time in hardback offers an infectiously enthusiastic guide to the cookery of his city. Cuisine Nicoise is one of the most delightful cookbooks Ive read in a long while...it is like the distilled essence of the Mediterranean, fresh with basil, lemons, red millet, pine nuts, garlic, saffron and olive oil. GB