The Cuisine of the Sun: Classical French Cooking from Nice and Provence

Enjoy the different recipe's and thought fairly easily to follow. I would recommend it.

From the blurb, Mireille Johnston was born in Nice [naturellement] and educated in France and the USA. She translated the script for the classic film "The Sorrow and the Pity" - directed by Marcel Ophuls - and also hosted a superb series on regional French cooking that was shown here in Canada on TVO (TV Ontario, a publicly-funded educational network).This easy-to-follow cookbook includes the classic Nicoise recipes such as bourride (creamy garlic fish soup),soupe de pistou (vegetable soup flavoured with pesto (basil paste)), hors-d'oeuvres such as anchoiade (anchovy and garlic spread), pan bagna (classic sandwich with tomatoes, anchovy fillets, and a bit of tuna, etc.), pissaladiere (onion tart), tapenade (anchovy, olive, garlic, and capers spread), salads such as salades blanches (warm bean, cauliflower, and potato salad dressed with a spicy vinaigrette), salade de haricots verts (warm green bean salad with a vinaigrette composed of crushed garlic, good vinegar and olive oil, and salt and pepper), the classic "salade nicoise" (includes tomatoes, cucumbers, lima beans, purple artichokes, green or red peppers, onions, hard-cooked eggs, anchovy fillets (again!), basil or mint, radishes, and tuna - all artfully arranged (compose) on an attractive plate), sauces such as aioli (garlic mayonnaise), beurre d'anchois (anchovy butter), coulis (a warm tomato sauce, sauce aux noix (walnuts, garlic, and olive oil sauce), pistou (superb basil, garlic, olive oil,and cheese sauce), rouille (thick cayenne pepper and garlic sauce), basic vinaigrette (olive oil and very good red wine vinegar), fish dishes such as court-bouillon (fish stock), gigot de mer (fish baked with onion, eggplant, zucchini, peppers, and white wine), moules de pecheurs (steamed mussels with mayonnaise, mustard and served cold), sardines grillees (grilled fresh sardines with parsley and garlic), thon provencale (fresh red tuna cooked with vegetables and white wine).Ms. Johnston also include recipes for boeuf mironton (boiled beef baked in vinegar and caper sauce), daube d'avignon (lamb, vegetable, and herb stew), estouffade (lamb and beef stew), pietsch (poche de veau farcie - breast of veal stuffed with vegetables and simmered in white wine), pot-au-feu provencale (boiled beef, lamb, and vegetables), poulet a la nicoise (chicken cooked with onion, tomato, olives , and white wine), roustissouns (pork sauteed with herbs and red wine vinegar), vegetables such as beignets de legumes (vegetable fritters), celeri paysanne (celery braised in white wine), courgettes rapees (grated zucchini sauteed in olive oil), farcis a la nicoise (lightly stuffed vegetables such as green peppers, cucumbers, zucchini, tomatoes, chopped beef, lamb, or ham, rice, garlic, parmesan cheese, etc., etc.), ratatouille nicoise (vegetable melange simmered with herbs), crespeou (tomato omelet), troucha (spinach omelet), pois gourmands a la paysanne (snow peas sauteed with lean salt pork and chives), tian d'artichauts (baked

I thought I'd given up on buying more cook books. I rarely follow a recipe exactly, anyway. But a friend of mine has this book and has introduced me to some of the most amazing tastes. Tonite we had pasta with walnut sauce...just walnuts ground with olive oil and garlic, I think...but MARVELOUS!Most are faily simply recipes, but just delicious.It's a cook book I can't be without.