From the founder of Ghia--the celebrated brand of nonalcoholic drinks--a stunning cookbook that transports readers to the sun-soaked Mediterranean coast with101 recipes that are simple, healthful, and made to inspire connection. Noted young entrepreneur Melanie is always asked what food pairs well with Ghia, her line of nonalcoholic drinks that are sold in stores and restaurants nationwide, and the answer is simple: the food that inspired it. The strip of coastline called the Riviera has always been a place of convergence--it''s where the formality of French cuisine softens under the Mediterranean sun. Riviera is an ode to this melding of flavors, recipes passed through the generations, flavor over fuss, and connection over perfection. This is a collection of simple French and Italian dishes that Melanie grew up cooking, as taught by her beloved grandmother, Mymo, whose handwritten recipes and philosophy on cooking and entertaining guide every page: The market decides the menu Make unfussy food people will want to eat Follow recipes loosely and adapt them a lot Share generously With most recipes requiring less than 10 ingredients, and inspired by the flavors and abundance of summer, dishes include: Tarte Soleil , puff pastry dressed up for a party and topped with pesto or tapenade to become an aperitivo-hour centerpiece Daube Provencale , the south of France''s answer to boeuf bourguignon Soupe de Poissons , a hidden secret of the French Riviera--an extraordinary sea-kissed broth masquerading as a humble dish Baci di Dama --of all the treats balanced on espresso saucers, these tiny "lady''s kisses" from Northern Italy might be Melanie''s favorite Strawberry-Mint-Yuzu Summer Punch, a floral, herbaceous make-ahead drink that will be the star of any summer party. Riviera celebrates the luxury of gathering loved ones around a table laden with food meant to fuel conversations lasting well into the night. It is about embracing long, lazy lunches, morning-after treats that preserve the sweetness of the night before, and the profound pleasure found in cooking from the heart. ...

Autorentext

Mélanie Masarin is a culinary enthusiast and entrepreneur best known as the founder of Ghia, a nonalcoholic aperitif brand praised by the New York Times, Vogue, and many more, with products in over 3,500 retailers and restaurants. Now she is channeling her expertise and upbringing in the South of France into an inviting cookbook, bringing the vibrant, sun-soaked cuisine of the region to a U.S. audience. Her recipes focus on simplicity and bold flavors, making Mediterranean dishes accessible to American home cooks. Mélanie’s background in brand storytelling and hospitality enriches her approach, blending her passion for food with a commitment to joyful and somewhat nonchalant communal dining. She splits her time between New York City and Paris.

Klappentext

A love letter to the Riviera—where French and Italian flavors meet in 101 sun-soaked, unfussy recipes (most with 10 ingredients or fewer) that capture the warmth of Mediterranean life.

Noted young entrepreneur Mélanie Masarin is always asked what food pairs well with Ghia, her Mediterranean-inspired line of nonalcoholic Spritzes, and the answer is simple: the food she grew up with.

The strip of coastline called the Riviera has always been a place of convergence—where the formality of French cuisine softens under the Mediterranean sun. Riviera is an ode to this melding of flavors, recipes passed through the generations, flavor over fuss, and connection over perfection. This is a collection of simple French and Italian dishes that Mélanie grew up cooking, as taught by her beloved grandmother, Mymo, whose handwritten recipes and philosophy on cooking and entertaining guide every page:

• The market decides the menu
• Make unfussy food people will want to eat
• Follow recipes loosely and adapt them a lot

• Share food generously

  With most recipes requiring less than 10 ingredients, and inspired by the flavors and abundance of summer, dishes include:

• Tarte Soleil, puff pastry dressed up for a party and topped with pesto or tapenade to become an aperitivo-hour centerpiece
• Daube Provençale, the south of France’s answer to boeuf bourguignon
• Whole Branzino is the most forgiving, and the most impressive, way to prepare a fish, and it’s irresistible when topped with Put-on-Everything Green Sauce
• Baci di Dama—of all the treats balanced on espresso saucers, these tiny “lady’s kisses” from Northern Italy might be Mélanie’s favorite

• Tangerine Thyme Spritz, a floral, herbaceous make-ahead drink that will be the star of any summer party, (plus a handful of recipes that turn Ghia and other pantry staples into glamorous drinks).

  Riviera celebrates the luxury of gathering loved ones around a table laden with food, fueling conversations well into the night. It is about embracing long, lazy lunches, morning-after treats that preserve the sweetness of the night before, and the profound pleasure found in cooking from the heart.