CUISINE OF THE SUN: CLASSICAL FRENCH COOKING FROM NICE AND PROVENCE

The North Africans Phoenicians and Romans who settled in Southern France imbued this regions cuisine with an exotic uniquely Mediterranean flavor. Naturally light and lean the recipes use the freshest of ingredients enhanced by a striking blend of flavors and seasonings. More than two hundred regional classics -- from chickpea and sage soup a hearty country pate or an authentic salads nicoise to an inviting variety of meat seafood and vegetable dishes -- are authentically transported to the modern American kitchen. Mireille Johnstons local lore brings the rich vegetation the colors scents and sensations of her native Provence to the beginning cook and the experienced chef alike.