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

  • Ceci in zimino (stewed chickpeas)

    from Flavors of the Riviera: Discovering Real Mediterranean Cooking Flavors of the Riviera by Colman Andrews

    • Categories: Main course; Italian; Vegetarian
    • Ingredients: split chickpeas; celery; parsley; Swiss chard; canned tomatoes; country bread; Parmigiano Reggiano cheese
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Notes about this book

  • rees.linda on January 15, 2015

    Bought secondhand as an ex library book, though why anyone would throw this out if a library goodness knows! Grub street edition 2000.

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  • ISBN 10 1904010660
  • ISBN 13 9781904010661
  • Published May 31 2004
  • Format Paperback
  • Page Count 367
  • Language English
  • Countries United Kingdom
  • Publisher Grub Street
  • Imprint Grub Street

Publishers Text

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 flavours 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.

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