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

by Colman Andrews

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 critical acclaim, offers here a compendium of recipes that capture the true essence of this region, as well as taking the reader on a gastronomic journey from the street vendors of Nice and food shops of Genoa to farmhouse kitchens and local restaurants.

He begins his journey with one of the basics of Genoese cooking Ceci in Zimino (Stewed Chickpeas) served over toasted country bread and travels the 125 miles between Nice and the Tuscan border on the French and Italian Rivieras, taking in the delights of herb-scented Focaccia, Socca the Nicois speciality and Tourte de Blettes, Nice's most original dessert.

Genres: Cookbooks, Food, Italy, France

367 pages, Paperback

First published October 1, 1996

About the author

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 was one of the first 50 people named to Who's Who of Food and Beverage in America.

Reviews

[James Vasey · Rating 4 out of 5]

I found this book in the library of the University of Gastronomic Science in Piedmont, Italy which tells you much about its provenance. It is a painstakingly researched catalogue of the traditional cuisine of Liguria and Provence which also provides the context of the cultural history behind it.

[patty · Rating 4 out of 5]

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.

[rebekah]

from any bookcover alice waters speaks, i listen

got this one today at the lovely new rhino booksellers
http://www.rhinobooksellers.com/

[Beth · Rating 5 out of 5]

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.

[Jamie · Rating 3 out of 5]

More interesting as a history book than as a cookbook.