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CUISINE OF THE SUN: CLASSICAL FRENCH COOKING FROM NICE AND PROVENCE (Fireside Cookbook Classics) Paperback – September 15, 1990

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Editorial Reviews

The North Africans, Phoenicians, and Romans who settled in Southern France imbued this region's cuisine with an exotic, uniquely Mediterranean flavor. Naturally light and lean, the recipes use the freshest of ingredients, enhanced by a striking blend of flavors and seasonings. More than two hundred regional classics -- from chickpea and sage soup, a hearty country pate, or an authentic salads nicoise, to an inviting variety of meat, seafood, and vegetable dishes -- are authentically transported to the modern American kitchen. Mireille Johnston's local lore brings the rich vegetation, the colors, scents, and sensations of her native Provence to the beginning cook and the experienced chef alike.

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Product Details

  • Series: Fireside Cookbook Classics
  • Paperback: 320 pages
  • Publisher: Touchstone (September 15, 1990)
  • Language: English
  • ISBN-10: 0671708694
  • ISBN-13: 978-0671708696
  • Product Dimensions: 6 x 0.7 x 9 inches
  • Shipping Weight: 1 pounds
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #1,436,623 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

33 of 34 people found the following review helpful By TIMOTHY C. WINGATE on October 25, 2003
Format: Paperback
From the blurb, Mireille Johnston was born in Nice [naturellement] and educated in France and the USA. She translated the script for the classic film "The Sorrow and the Pity" - directed by Marcel Ophuls - and also hosted a superb series on regional French cooking that was shown here in Canada on TVO (TV Ontario, a publicly-funded educational network).
This easy-to-follow cookbook includes the classic Nicoise recipes such as bourride (creamy garlic fish soup),soupe de pistou (vegetable soup flavoured with pesto (basil paste)), hors-d'oeuvres such as anchoiade (anchovy and garlic spread), pan bagna (classic sandwich with tomatoes, anchovy fillets, and a bit of tuna, etc.), pissaladiere (onion tart), tapenade (anchovy, olive, garlic, and capers spread), salads such as salades blanches (warm bean, cauliflower, and potato salad dressed with a spicy vinaigrette), salade de haricots verts (warm green bean salad with a vinaigrette composed of crushed garlic, good vinegar and olive oil, and salt and pepper), the classic "salade nicoise" (includes tomatoes, cucumbers, lima beans, purple artichokes, green or red peppers, onions, hard-cooked eggs, anchovy fillets (again!
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28 of 33 people found the following review helpful By wimadcap on October 1, 1998
Format: Hardcover
I thought I'd given up on buying more cook books. I rarely follow a recipe exactly, anyway. But a friend of mine has this book and has introduced me to some of the most amazing tastes. Tonite we had pasta with walnut sauce...just walnuts ground with olive oil and garlic, I think...but MARVELOUS!
Most are faily simply recipes, but just delicious.
It's a cook book I can't be without.
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1 of 1 people found the following review helpful By Robert DiLallo on December 28, 2013
Format: Paperback Verified Purchase
Mireille Johnston has in some simple, subtle manner captured the Mediterranean area of France through its cooking and social/cultural food habits. She is a very good, engaging writer and the recipes are generally simple and easy to execute. The Cuisine Of The Sun works for the advanced home cook and will work well for the novice. It's the perfect cookbook for those who like Italian food but want to branch out and for those who like French food but feel a bit intimidated. Really wonderful.
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3 of 4 people found the following review helpful By L. Urstadt on November 27, 2012
Format: Hardcover Verified Purchase
If you cook French, this is as important an addition to your kitchen library as Julia, Monique or Larousse Gastronomique.
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Format: Hardcover Verified Purchase
One of the best books on simple French cooking. I have used, with success, many recipes from this and from her second book, The Cuisine of the Rose. Fabulous food.
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