Nic̦oise
market-inspired cooking from France's sunniest city
Book - 2024
"To eat--and cook--like a Niçoise involves snacks and sandwiches you can enjoy on the go (socca and pan bagnat), tender stuffed vegetables (petit farcis), slow-simmered meat stews (beef daube), and vivid fruit desserts. This southern French cuisine is among the healthiest in the world, relying on classic Mediterranean ingredients like olive oil, fresh and dried herbs, preserved fish, and an abundance of seasonal produce. Drawing on the city's rich food traditions, Rosa Jackson gathers over 100 recipes by season. Gliding through open air markets, tiny bakeries, and generations-old restaurants, she conjures a region and its cuisine as only a local can. Pull up a seat at the Niçoise table, a unique and captivating side of French food."--
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| Barcode | Status | Material Type | CallNumber | Availability |
|---|---|---|---|---|
| 37413322141542 | Available | New Adult Non-Fiction | 641.5944 JACKSON | Place a Hold |
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Book |
| Language: | English |
| Published: |
New York, NY :
W.W. Norton & Company,
[2024]
|
| Edition: | First edition. |
| Subjects: |
MARC
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| 100 | 1 | |a Jackson, Rosa, |e author. |0 http://id.loc.gov/authorities/names/nb2003035954 | |
| 245 | 1 | 0 | |a Nic̦oise : |b market-inspired cooking from France's sunniest city / |c Rosa Jackson ; photography by Jan Hendrik van der Westhuizen. |
| 246 | 3 | 0 | |a Market-inspired cooking from France's sunniest city |
| 250 | |a First edition. | ||
| 264 | 1 | |a New York, NY : |b W.W. Norton & Company, |c [2024] | |
| 264 | 4 | |c ©2024 | |
| 300 | |a 383 pages : |b color illustrations ; |c 26 cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 336 | |a still image |b sti |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 520 | |a "To eat--and cook--like a Niçoise involves snacks and sandwiches you can enjoy on the go (socca and pan bagnat), tender stuffed vegetables (petit farcis), slow-simmered meat stews (beef daube), and vivid fruit desserts. This southern French cuisine is among the healthiest in the world, relying on classic Mediterranean ingredients like olive oil, fresh and dried herbs, preserved fish, and an abundance of seasonal produce. Drawing on the city's rich food traditions, Rosa Jackson gathers over 100 recipes by season. Gliding through open air markets, tiny bakeries, and generations-old restaurants, she conjures a region and its cuisine as only a local can. Pull up a seat at the Niçoise table, a unique and captivating side of French food."-- |c Provided by publisher. | ||
| 500 | |a Includes index. | ||
| 505 | 0 | |a Recipes -- Introduction -- My culinary journey to Nice -- How to use this book -- About the photographer -- The Nic̦oise pantry -- Spring -- Summer -- Fall -- Winter -- Foundations -- Recipes by category -- Seasonal menus -- Address book -- Acknowledgments. | |
| 650 | 0 | |a Cooking, French. |0 http://id.loc.gov/authorities/subjects/sh85031818 | |
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| 655 | 7 | |a Recipes. |2 lcgft |0 http://id.loc.gov/authorities/genreForms/gf2014026162 | |
| 700 | 1 | |a Van der Westhuizen, Jan Hendrik, |e photographer. |0 http://id.loc.gov/authorities/names/no2015002542 | |
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