Flavors of the Riviera
Subtitle: discovering real Mediterranean cooking
By: Colman Andrews.
Publisher: Bantam Books
Published: 1996
Place of publication: New York
Language: eng
Number of pages: 313
Subjects: Cookery, Italian; Cookery, French; Cookery -- Italy -- Riviera; Cookery -- France -- Riviera; Liguria (Italy) -- Description and travel; Nice (France) -- Description and travel
Description: Olives, gnocchi and ravioli, chestnuts and cheese, tender tripe and mortar-made pesto served with lasagna so thin it's called "silk handkerchiefs" - the traditional fare of the Riviera is not haute cuisine, but a unique juxtaposition of delicate and hearty flavors born of the ingenuity of the region's people and their unabashed love of food. In this splendid book, Colman Andrews offers a compendium of recipes that capture the true essence of this region's cuisine, as well as a gastronomic journey that takes you from the street vendors of Nice and food shops of Genoa to farmhouse kitchens and elegant restaurants. Colman Andrews adds an accompanying chapter on wines, an appendix of favorite restaurants, and an array of fascinating facts and personal anecdotes on the foods, the topography, and the people of the region.
Notes: Includes bibliographical references and index.