A01=Rosa Jackson
Age Group_Uncategorized
Age Group_Uncategorized
Author_Rosa Jackson
automatic-update
Category1=Non-Fiction
Category=WBN
chickpeas
COP=United States
Delivery_Delivery within 10-20 working days
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
european culinary history
french cooking and culture
french riviera
fresh produce
italian flavors
Language_English
local delicacies
mediterranean food
minestrone
nicoise cuisine
oily fish
olive oil
PA=Available
Price_€20 to €50
PS=Active
ratatouille
salade nicoise
savory recipes
softlaunch
whole grains
Product details
- ISBN 9781324021162
- Weight: 1591g
- Dimensions: 211 x 262mm
- Publication Date: 09 Apr 2024
- Publisher: WW Norton & Co
- Publication City/Country: US
- Product Form: Hardback
- Language: English
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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 Niçoise, 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 Niçoise and ratatouille. With its reliance on olive oil, fresh produce, fish, whole grains and chickpeas, the Italian-influenced Niçoise 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.
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.
