Niçoise: Market-Inspired Cooking from France's Sunniest City
To eat--and cook--like a Niçoise involves snacks and sandwiches you can enjoy on the go (socca and pan bagnat), tender stuffed vegetables (petit farcis), slow-simmered meat stews (beef daube), and vivid fruit desserts. This southern French cuisine is among the healthiest in the world, relying on classic Mediterranean ingredients like olive oil, fresh and dried herbs, preserved fish, and an abundance of seasonal produce.
Drawing on the city's rich food traditions, Rosa Jackson gathers over 100 recipes by season. Gliding through open air markets, tiny bakeries, and generations-old restaurants, she conjures a region and its cuisine as only a local can. Pull up a seat at the Niçoise table, a unique and captivating side of French food.
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In this vibrant book, Rosa Jackson lovingly shares her deep knowledge of an often overlooked and misunderstood corner of French cuisine. Through wildly tempting recipes and colorful anecdotes, Jackson takes us on a delicious journey into rhythms and flavors of her adopted city. I may need two copies: one for my kitchen counter and one for my nightstand.--Molly Stevens, James Beard Award-winning author of All About Dinner and All About Roasting
Probably the best introduction to Niçoise cuisine, which Rosa Jackson knows intimately and loves wholeheartedly.--Chef Alain Ducasse
Jackson amazes with lots of informative and encouraging sidebars on things like hunting for mushrooms, crushing hazelnuts, washing leeks, and stocking the Nice pantry. . . . Consider [Niçoise] bona fide and truthful publicity for the region.--Barbara Jacobs "Booklist"
The people of Nice are fiercely proud of their resolutely seasonal cuisine. Rosa Jackson celebrates the sun-soaked flavors and ingredients of Niçoise cooking, direct from her long-time home (and her well-known cooking school) in the south of France. Rosa shares her favorite recipes, including the classic Salade Niçoise, picnic-friendly Pan bagnat sandwiches, garlicky Grand aïoli, and a brilliant Lemon tart with a soupçon of olive oil. Niçoise brings the freshness and vibrant spirit of Nice--and Niçoise cuisine--to your kitchen, and onto your table, wherever you are.--David Lebovitz, author of Drinking French and My Paris Kitchen
Beautiful. . . . [Jackson] is a graceful, witty writer, and her book is deeply lived and knowing. The glimpses of her life in Nicoise will surely encourage others to follow in her footsteps.--Alexander Lobrano "Wall Street Journal"
A lovely new cookbook.--Florence Fabricant "New York Times"
