Flavours of the Riviera: Discovering the Real Mediterranean Cooking of France and Italy
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)
To see what your friends thought of this book, please sign up.
(showing 1-22 of 21)
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.
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...moreMore about Colman Andrews...