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Flavors of the Riviera : discovering real Mediterranean cooking

Author: Colman Andrews
Publisher: New York : Bantam Books, 1996.
Edition/Format:   Print book : English
Database:WorldCat
Summary:
Olives, gnocchi and ravioli, chestnuts and cheese, tender tripe and mortar-made pesto served with lasagna so thin it's called "silk handkerchiefs"--The traditional fare of the Riviera is not haute cuisine, but a unique juxtaposition of delicate and hearty flavors born of the ingenuity of the region's people and their unabashed love of food. In this splendid book, Colman Andrews offers a compendium of recipes that  Read more...
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Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Colman Andrews
ISBN: 055309159X 9780553091595
OCLC Number: 34409383
Description: xlv, 313 p. : ill. (some col.), map ; 24 cm.
Responsibility: Colman Andrews.

Abstract:

Olives, gnocchi and ravioli, chestnuts and cheese, tender tripe and mortar-made pesto served with lasagna so thin it's called "silk handkerchiefs"--The traditional fare of the Riviera is not haute cuisine, but a unique juxtaposition of delicate and hearty flavors born of the ingenuity of the region's people and their unabashed love of food. In this splendid book, Colman Andrews offers a compendium of recipes that capture the true essence of this region's cuisine, as well as a gastronomic journey that takes you from the street vendors of Nice and food shops of Genoa to farmhouse kitchens and elegant restaurants. Colman Andrews adds an accompanying chapter on wines, an appendix of favorite restaurants, and an array of fascinating facts and personal anecdotes on the foods, the topography, and the people of the region.

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