Rosa Jackson
Niçoise: Market-Inspired Cooking from France’s Sunniest City
(W. W. Norton, April 2024)
Read the Publishers Weekly review of NIÇOISE here
Read about NIÇOISE and the world of Southern French cooking in the Wall Street Journal
Read about the LA Times’s visit to Nice and Rosa Jackson’s cooking school, Les Petits Farcis
LA Times named NIÇOISE one of 2024’s best spring cookbooks
Epicurious named NIÇOISE one of April’s best cookbooks
Pittsburgh Post-Gazette tried and loved a fresh, springy recipe from NIÇOISE
Featured in the July/August issue of food magazine Culinaire
Learn to make a NIÇOISE recipe in The Wall Street Journal
Listen in for recipe secrets on KCRW
One of Esquire’s Best Cookbooks of 2024
An immersive cookbook with 100 recipes that unlock the colorful cuisine of Nice and the surrounding French Riviera.
At the foot of the French Alps, on the Mediterranean coastline, the city of Nice is sun-drenched, bursting with color, and replete with vibrant, full-flavored food. In Niçoise, Rosa Jackson, founder of the popular cooking school Les Petits Farcis and a resident of the city since 2004, invites home cooks to discover much more than salade Niçoise and ratatouille. With its reliance on olive oil, fresh produce, fish, whole grains, and chickpeas, the Italian-influenced Niçoise cuisine includes panisses (chickpea fries), daube (orange-scented beef stew), and a sweet Swiss chard pie. Encouraging readers to follow the seasons, Jackson structures her delicious and easy-to-master dishes around the freshest ingredients and celebrates casual street food like the tuna, egg, and vegetable sandwich known as pan bagnat. Beautiful photography, visits to local shops and restaurants, and conversations with the mamies who keep traditions alive further transport readers to the hidden corners of this tourist mecca.
Praise for Niçoise
“Jackson amazes with lots of informative and encouraging sidebars on things like hunting for mushrooms, crushing hazelnuts, washing leeks, and stocking the Nice pantry… consider [Niçoise] bona fide and truthful publicity for the region.”
—Booklist
“This is not simply a monster coffee-table cookbook, designed to be leafed through in an armchair, unblemished by grease spots. The recipes, collected by the author over 20 years, are outstanding. You will want to try them right away. I plunged in the day I got the book.” —Moira Hodgson, The Wall Street Journal
“This passionate portrait of a pocket of French cuisine is sure to inspire.” —Publisher’s Weekly
Rosa Jackson has run her cooking school, Les Petits Farcis, for the past twenty years. Since 1996 she has written about French food for international publications, including the Financial Times and Food & Wine. She lives in Nice, France.