Rosa Jackson’s Cookbook Niçoise Shares Nice’s Culinary Heritage

Stunning is the only way to describe Rosa Jackson’s cookbook Niçoise: Market-Inspired Cooking from France’s Sunniest City. Filled with over 100 recipes, this beautiful book salutes the simplicity of Nice’s traditional cuisine. Niçoise is more than a cookbook, cracking open the window into life in Nice through the seasons. The reader understands how regional ingredients influence the city’s culinary heritage. In finishing this book, you might book a ticket to visit Nissa la Bella and experience the city’s gastronomic delights.

Niçoise: Market-Inspired Cooking from France’s Sunniest City is Jackson’s heartfelt, deep dive into life in Nice, France, and the typical ingredients used in recipes at different periods of the year. Far from simply a collection of recipes, the book is a culinary memoir with dishes linked to Jackson’s friends, the French Riviera lifestyle, and her appreciation of the regional bounty.

About the Author

Rosa Jackson has run her cooking school, Les Petits Farcis, in Nice, France, for over twenty years. Jackson’s experience from the esteemed Cordon Bleu school in Paris, where she translated ingredients and techniques into English for international students, set her on a culinary journey. A former Paris restaurant critic, she has written about French food for international publications, including The Financial Times and Food & Wine. She runs the Paris food tour company Edible Paris.

Rosa Jackson ©Jan Hendrik van der Westhuizen

Book Review

While I have not had the opportunity to participate in one of Rosa Jackson’s cooking classes at her school, Les Petits Farcis in Nice, reading Niçoise provides insight into her cooking style. Living in France longer than in her Canadian birthplace, Jackson has adopted the appreciation of fresh-from-the-market cuisine that is the bedrock of French culture.

Starting with the “My Culinary Journey to Nice” chapter, you understand how Jackson’s culinary and journalistic background is wrapped together in Niçoise. She worked as a translator for students attending classes at Cordon Bleu, moved on to Agence France-Presse and wrote freelance restaurant reviews for Time Out Paris. These days, she manages a cooking school in Nice and designs culinary travel tours (Japan and Georgia). Jackson’s years in the industry have given her all the “street cred” she needs to write about food and prepare recipes.

Ratatouille Nicose ©Jan Hendrik van der Westhuizen

Jackson shares stories from her early days in the Mediterranean city, including living in a central, cramped, noisy apartment in the famous Old Town. She no longer lives in Nice’s old section. However, it is where her cooking school, favourite restaurants, gelato shops, and food vendors are located. Flip to the back of the book for Jackson’s “Address Book” of restaurants and food vendors worth visiting in Nice.

©Jan Hendrik van der Westhuizen

Logically, ensuring you have the right ingredients before starting a recipe is a good idea, so Jackson has included a chapter called “The Niçoise Pantry.” This section lists some of the widely used ingredients in traditional recipes from Nice. Equally important as having the right ingredients on hand is mastering the basics. At the end of Niçoise, the “Foundations” chapter highlights sauces and conserves that are indispensable in the local cuisine.

Tart Citron ©Jan Hendrik van der Westhuizen

The structure of Niçoise follows the French Riviera seasons, highlighting classic dishes for particular times of the year. The availability of fresh ingredients and the weather dictate the motivation for preparing certain dishes according to the calendar. Each season begins with a short introduction to the typical ingredients at that time of the year. Regardless of your preference for one season over another, you will earmark recipes for your “must make this” list. Jackson has even suggested a few menu ideas for each season.

“Although I wouldn’t go as far as to name a favorite season in Nice, I find spring particularly inspiring.” ~Rosa Jackson.

Asparagus Mimosa ©Jan Hendrik van der Westhuizen

Jackson has included “Cook’s Notes” and “Variations” where applicable for clarification and experimentation. Sprinkled throughout Niçoise are culinary tips and information on ingredients that might surprise you. After reading “The Skinny on Asparagus,” I changed how I select asparagus.

Who Should Buy this Book?

NIÇOISE: Market-Inspired Cooking from France’s Sunniest City is a book for anyone who loves cooking. The book is for readers interested in learning about seasonal ingredients and regional recipes. It’s perfect for anyone who dreams of visiting Nice. This book is like taking a virtual journey to the French Riviera.

Nice, France 10 Must-See Places

Jackson’s Culinary Friends

You encounter some of Jackson’s friends and industry colleagues throughout the book. Niçoise highlights why relationships are at the core of enjoying food.

Knowing that completing a cookbook independently is no small task, Jackson gathered a team. She enlisted the help of recipe testers from her newsletter readership. These home cooks were asked to test a recipe and provide feedback about the accuracy of the ingredients and instructions. As markets and grocery stores around the world differ from Nice, testers were asked to comment on the ease of finding the ingredients,

Listen to David Lebovitz’s podcast: A Chat with Rosa Jackson, cookbook author and cooking school teacher.

As the saying goes, a photo is worth 1000 words. Jan Hendrik van der Westhuizen’s photography in Niçoise is stunning. Understanding that the Michelin *star chef with restaurants in Nice and South Africa was the photographer, you could (almost) eat some of the book’s pages.

Tourte de Blettes Salée from Nice

This savoury tart's main ingredient is blette (chard), which grows all year near Nice, France. Considered part of traditional Niçose cuisine, there are two variations sweet and savoury (salée). Serve this tart with a green salad for lunch or a light dinner.

Check out this recipe

Article image credits: photography Jan Hendrik van der Westhuizen, Michelin* Chef.