Riviera : Recipes from the Coast of France and Italy

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 Mélanie 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 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 

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
• 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 Mélanie’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.