Recipes from a Mediterranean Kitchen Translated by Peter Graham

Nice has been part of France only since 1860 - so it is not surprising that its cuisine has no particular affinity with the traditions of the French cuisine.

The Niçois cook believes in simplicity, not disguise, eschews rich sauces, nourishes a penchant for fish, fruit and vegetables and appreciates the importance of careful, subtle seasoning.

Jacques Médecin - mayor of Nice and a formidable cook in his own right - offers an infectiously enthusiastic guide to the cookery of his city. As well as explaining how to make genuine salade niçoise (that most betrayed of Niçois dishes), he lures the reader into the wonderful enticing world of stockfish, tians, panisses, socca, rabbit with fruit in aspic, stewed pork with capers and gherkins, ganses and Christmas bread.