Choix de recettes provençales, avec leurs variations niçoises, autour des ingrédients de ce terroir : huile d'olive, romarin, thym, laurier, sauge, etc. Ils viennent mettre en valeur les légumes du soleil. ©Electre 2025
Gisserot - Food & Wine
Recipes from provence and Nice
Traditional recipes from Provence, with olive oil as their basic ingredient, are a perfect match for the fresh produce that grows so abundantly in this generous region and local herbs (rosemary, thyme, bay and sage) bring out the full flavour of the delicious local vegetables.
Garlic, with its powerful and sometimes mysterious taste, is used with onions to add yet more flavour to a «tian », making it more than just another «gratin ».
And what could be more natural and mouthwatering than a good ratatouille? Its colour palette alone stirs vivid memories of holidays in Provence !
With its accent mainly on vegetables and fish (bouillabaisse, bourride) and sometimes starch (chickpea meal), Provençal cookery and its variations from Nice are highly digestible, whatever some people think, on condition that the ingredients are all topquality.
Paru le : 31/07/2012
Thématique : Pratique Poche Cuisine régionale
Auteur(s) : Auteur : Dominique Compans
Éditeur(s) :
J.-P. Gisserot
Collection(s) : Gisserot food & wine
Contributeur(s) : Traducteur : Angela Caldwell
Série(s) : Non précisé.
ISBN : 978-2-7558-0298-6
EAN13 : 9782755802986
Reliure : Broché
Pages : 119
Hauteur: 19.0 cm / Largeur 13.0 cm
Épaisseur: 0.6 cm
Poids: 188 g
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