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'. Nicoise 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 Nicoise 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 Medecin's 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 nicoise (that most betrayed of Nicois 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 city's best-loved dishes.

About the Author
Jacques Medecin was born in Nice, studied law in Paris and worked for several years as a journalist. He was elected mayor of the city of Nice in 1966 where he served for 24 years. In the 1980s he became the target of corruption allegations, following an expose of judicial and police wrongdoing by the novelist, Graham Greene in his celebrated pamphlet J'Accuse. Medecin fled France in 1990, but was extradited from Uruguay back to France in 1993, convicted and jailed for one year. In spite of this he remained hugely popular with many of the people of Nice for making the city cosmopolitan and trendy in the 60s. He died in Uruguay in 2011 at the age of 70.

Reviews
'the return of Cuisine Nicoise is welcome.' The Independent; 'Cuisine Nicoise is one of the most delightful cookbooks I've 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.' Bee Wilson, The Times



Book Information
ISBN 9781910690161
Author Jacques Medecin
Format Hardback
Page Count 236
Imprint Grub Street Publishing
Publisher Grub Street Publishing