French Riviera (From Nice to Cannes in 100 recipes)
List Price:
$45.00
| Expected release date is Sep 1st 2026 |
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Product Details
Author:
Nicolas Sintes, Matteo Carassale
Format:
Hardcover
Pages:
320
Publisher:
Octopus Books (September 1, 2026)
Imprint:
Mitchell Beazley
Release Date:
September 1, 2026
Language:
English
Audience:
General/trade
ISBN-13:
9781846017599
ISBN-10:
1846017599
Weight:
54.56oz
Dimensions:
8.65" x 10.95"
File:
hbgusa-hbgusa_onix30_P10040974_05042026-20260504.xml
List Price:
$45.00
Pub Discount:
65
Case Pack:
8
As low as:
$34.65
Publisher Identifier:
P-HACH
Discount Code:
A
Folder:
hbgusa
Overview
A beautiful cookbook from one of Europe’s trendiest locations, with gorgeous photography shot on location in the Côte d'Azur.
“The French Riviera, it's not just a setting. It's a place where one cooks with sun, seafood, herbs, olive oil. A straightforward, delicately balanced cuisine, it's all about the essentials. It is one that I have celebrated for more than twenty years. This book is made for those who love this region, who love cooking simply, and who know that a beautiful plate starts always with good produce.”
Each chapter of this beautiful cookbook is devoted to a different town on the French Riviera—France’s Mediterranean coast—showcasing each ville’s delightful dishes and vistas. Recipes include:
“The French Riviera, it's not just a setting. It's a place where one cooks with sun, seafood, herbs, olive oil. A straightforward, delicately balanced cuisine, it's all about the essentials. It is one that I have celebrated for more than twenty years. This book is made for those who love this region, who love cooking simply, and who know that a beautiful plate starts always with good produce.”
Each chapter of this beautiful cookbook is devoted to a different town on the French Riviera—France’s Mediterranean coast—showcasing each ville’s delightful dishes and vistas. Recipes include:
- Stuffed chicken
- Sautéed girolles
- Bouillabaisse
- Saffron and honey madeleines
- Chicken in salt crust
- Tomato salad with nectarines and balsamic vinegar
- Fennel salad with green olives, bottarga and orange
- Mussels à la Provençale
- Heritage tomato bruschetta
- Prawn carpaccio
