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• by:
• Meyer, Arthur L.

The Mediterranean island of Corsica, today a territory of France, has been governed by the ancient Greeks, Romans, Byzantines, Moors, as well as by the city-states of Pisa and Genoa. Unique and little-known, Corsican cuisine draws on French, Italian, Spanish, and North African influences while remaining fiercely distinct. Savory game dishes, pastas with rich sauces, and thick, hearty soups are characterized by the aromatic herbs that grow in the Corsican maquis (untamed fields) and by the traditional cheese brocciu made from the milk of goats that graze there.

Basic cooking techniques pair with fresh ingredients to create complex flavors in simple and satisfying fare. Try your hand at traditional staples like garlic soup, ragout of game hen with myrtle, and wild boar meatballs with roasted red peppers. Or satisfy your sweet tooth with chestnut beignets and sweet cheese-filled turnovers. Meyer provides an invaluable resource for the unique and flavorful foods of the perfumed isle, including:

• 100 authentic and easy-to-follow Corsican recipes
• 16-page color photo insert
• glossary of Corsican foods and culinary terms