Fig & Olive: Cuisine of the French Riviera Hardcover – November 17, 2015

Recieved in a timely manner and in excellent condition.

For me, a cookbook I go back to over and over means its recipes fit both our taste level and health approach. And if I get as many as three or four recipes we really like, I consider that cookbook one of our favorites. This book is different because we want to make and eat every single recipe. This is the kind of food we love to eat: unapologetically Mediterranean, clean, fresh ingredients, low fat (unless you consider olive oil a problem), incredibly delicious. It’s not that the level of invention is so high, or the combination of ingredients is so unusual, it’s that ingredients fit together in a harmonious way, with flavors we happen to love. To prepare many of these recipes it would help if you have a good fish and seafood retailer available, not the typical grocery store seafood department. We are in the New York area where this is not a challenge. Also, in poultry, better quality purveyors are also available vs. supermarket mega-brands. If there was a complaint, a couple recipes are deceivingly complicated (though certainly not insurmountable). And the spice blend, Ayala, has been a little difficult to find, but Google has helped find it, though an expensive version. Fig & Olive is our favorite cookbook of the moment.

Excellent Cook Book. Food came out exactly like the restaurant which is so so good.

Love the restaurant. The cookbook seems to have a lot of errors. For example, the photo of vegetable ratoulli shows a bay leaf and rosemary, yet these are not listed as ingredients. The confit potatoes call for 2 cups of olive oil and 20 minutes of cooking, which does not make for a crispy skin.

Very nice, perfect condition.My friend loved it

It was just a nice review of old standards and favorites. After looking at it for 30 minutes I put it in my basement cookbook shelf probably not to look at it again. I'll give it away soon

Loved it !

Great recipes.