Description
At the foot of the French Alps, on the Mediterranean coastline, the city of Nice is sun-drenched, bursting with colour, and replete with vibrant, full-flavoured food. In Nicoise, Rosa Jackson, founder of the popular cooking school Les Petits Farcis and a resident of the city since 2004, invites home cooks to discover much more than salade Nicoise and ratatouille. With its reliance on olive oil, fresh produce, fish, whole grains and chickpeas, the Italian-influenced Nicoise cuisine includes panisses (chickpea fries), daube (orange-scented beef stew) and a sweet Swiss chard pie. Encouraging readers to follow the seasons, Jackson structures her delicious and easy-to-master dishes around the freshest ingredients and celebrates casual street food like the tuna, egg and vegetable sandwich known as pan bagnat. Beautiful photography, visits to local shops and restaurants, and conversations with the mamies who keep traditions alive further transport readers to the hidden corners of this tourist mecca.
About the Author
Rosa Jackson has run her cooking school Les Petits Farcis in Nice, France, for over twenty years. A former Paris restaurant critic, she has written about French food for international publications, including the Financial Times and Food & Wine, and also runs the Paris food tour company Edible Paris.
Reviews
"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 - The Wall Street Journal
"...Rosa Jackson, who runs Nice's Les Petits Farcis cooking school, offers a definitive recipe [for Salad Nicoise] in her new book Nicoise." -- Ajesh Patalay - Financial Times
"A gorgeous book, almost too beautiful to use in the kitchen... But this is not simply a monster coffee-table cookbook, designed to be leafed through in an armchair, unblemished by grease spots. The recipes, collected by the author over 20 years, are outstanding. You will want to try them right away." -- Moira Hodgson - The Wall Street Journal
Book Information
ISBN 9781324021162
Author Rosa Jackson
Format Hardback
Page Count 384
Imprint WW Norton & Co
Publisher WW Norton & Co
Weight(grams) 1591g
Dimensions(mm) 262mm * 211mm * 33mm
About the Author
Rosa Jackson has run her cooking school Les Petits Farcis in Nice, France, for over twenty years. A former Paris restaurant critic, she has written about French food for international publications, including the Financial Times and Food & Wine, and also runs the Paris food tour company Edible Paris.
Reviews
"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 - The Wall Street Journal
"...Rosa Jackson, who runs Nice's Les Petits Farcis cooking school, offers a definitive recipe [for Salad Nicoise] in her new book Nicoise." -- Ajesh Patalay - Financial Times
"A gorgeous book, almost too beautiful to use in the kitchen... But this is not simply a monster coffee-table cookbook, designed to be leafed through in an armchair, unblemished by grease spots. The recipes, collected by the author over 20 years, are outstanding. You will want to try them right away." -- Moira Hodgson - The Wall Street Journal
Book Information
ISBN 9781324021162
Author Rosa Jackson
Format Hardback
Page Count 384
Imprint WW Norton & Co
Publisher WW Norton & Co
Weight(grams) 1591g
Dimensions(mm) 262mm * 211mm * 33mm
