Olives, gnocchi and ravioli, chestnuts, cheese and mortar-made pesto - the traditional fare of the Riviera is not haute cuisine but a unique balance of delicate and hearty flavors born of the ingenuity of the people of the region and their enthusiastic love of good food. Colman Andrews, author of the highly successful Catalan Cuisine also published by Grub Street to much critical acclaim, offers here a compendium of recipes that capture the true essence of this region, as well as taking the reader on a gastronomic journey from the street vendors of Nice and food shops of Genoa to farmhouse kitchens and local restaurants. He begins his journey with one of the basics of Genoese cooking Ceci in Zimino (Stewed Chickpeas) served over toasted country bread and travels the 125 miles between Nice and the Tuscan border on the French and Italian Rivieras, taking in the delights of herb-scented Focaccia, Socca the Nicois speciality and Tourte de Blettes, Nice's most original dessert.
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Book Description
Editorial Reviews
Review
"Colman Andrews writes so passionately about a corner of the world that I thought I knew. His writing gives me the sense of discovering an entirely new and delicious cuisine. His celebration of the ingredients of this particular region gives the book an authentic and important sense of place." - Alice Waters "...a work to surprise and delight both gourmet and food scholar." - Michael Bateman, Independent on Sunday"
About the Author
Colman Andrews is one of the leading food writers in America today and is the executive editor of Saveur.
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