This image is the cover for the book Cuisine Niçoise

Cuisine Niçoise

The author of Le French Oven introduces the flavors of Southern France with more than 100 recipes—plus tips, stories and more in this illustrated volume.

From easy weeknight meals to more elaborate Sunday dinners, learn the recipes and cooking methods of the "other" French cuisine—the light, fresh flavors of the French Riviera. Like most Mediterranean fare, Cuisine Niçoise uses olive oil rather than butter, and focuses on fresh, locally sourced produce rather than rich sauces.

Cooking instructor Hillary Davis was a resident of the Niçoise region for more than a decade. Now she shares recipes and cooking techniques that celebrate the South of France in Cuisine Niçoise. The recipes range from salads to pizzas and from starters to desserts. Traditional Salade Niçoise, Pistou Tomato Tart in a Basil Crust, and Limoncello Cake with Towering Meringue are just a few of the featured delights.

Filled with information, tips, and stories, this complete guide also includes sidebars about Niçoise culture and food markets; additional recipes from three cutting-edge Niçoise chefs; a section on typical Niçoise ingredients; and more.

Hillary Davis, Steven Rothfeld

Hillary Davis, food journalist, cooking instructor, and writer and creator of the popular food blog Marche Dimanche, is a long-time food columnist and restaurant critic for New Hampshire Magazine, and her work has been featured in many national and international magazine and website articles. She is also the author of Cuisine Niçoise and has been a food and travel lecturer on Royal Caribbean and Celebrity cruise lines. She lives in New Hampshire.

Gibbs Smith