Flavours of the Riviera: Discovering the Real Mediterranean Cooking of France and Italy
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Flavours of the Riviera: Discovering the Real Mediterranean Cooking of France and Italy

4.2 of 5 stars 4.20  ·  rating details  ·  5 ratings  ·  3 reviews
Olives, gnocchi and ravioli, chestnuts, cheese and mortar-made pesto - the traditional fare of the Riviera is not haute cuisine but a unique balance of delicate and hearty flavors born of the ingenuity of the people of the region and their enthusiastic love of good food. Colman Andrews, author of the highly successful Catalan Cuisine also published by Grub Street to much c...more
Paperback, 367 pages
Published August 1st 2008 by Grub Street (first published October 1st 1996)
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This book focuses on two areas on the Riviera - Liguria and Nice, exclusively. Informative, well-researched. Ready to try out a handful of recipes (farinata, pesto made using mortar & pestle, focaccia, etc) More than a cookbook. FYI No photos of specific recipes included.
If you cooked nothing from this book, it's still an incredible read. The region, the history, the dialetto -- all in Andrews's very good writing.
Aug 07, 2007 rebekah marked it as to-read  ·  review of another edition
Shelves: cookbooks
from any bookcover alice waters speaks, i listen

got this one today at the lovely new rhino booksellers
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Co-founder and former editor of Saveur magazine and the author of Catalan Cuisine, Flavors of the Riviera, and Everything on the Table and co-author and co-editor of three Saveur cookbooks. Now a resident of New York City and Connecticut, a native of Los Angeles and a frequent contributor to the LA Times and Los Angeles Magazine. He won six James Beard Awards for his writing on food and wine, and...more
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