Flavors of the Riviera by Colman Andrews

Flavors of the Riviera

Colman Andrews

313 pages first pub 1996 (editions)

informative lighthearted medium-paced
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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 a...

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