Mediterranean escape: cookbook captures grandmother’s kitchen secrets

Summer’s scent of salt air and sunscreen is finally here, promising sun-drenched days and evenings filled with the clinking of wine glasses. But this year, the anticipation is heightened – and inspired – by the debut of Mélanie Masarin’s Riviera, a cookbook promising to transport readers to the sun-kissed coastlines of France and Italy.

Simple pleasures, timeless recipes

Masarin, the founder of the non-alcoholic aperitif brand Ghia, draws on her childhood memories of her grandmother’s kitchen – a haven of warmth and effortless conviviality – to create a collection of accessible recipes. Forget fussy techniques and elaborate ingredient lists; Riviera champions a philosophy of seasonal cooking, emphasizing good olive oil, flaky salt, fresh herbs, garlic, and, crucially, a generous dose of attitude.

“The kitchen was always a place of respite,” Masarin explains. “Neighbors and friends were always coming and going, and always offered something to eat or drink. I’m lucky to come from a family that cooked a lot, so I never felt stressed in the kitchen.” The book isn’t about Michelin-star ambitions, but rather about recreating those simple, joyful moments – think tomato tarte tatin, seared scallops, and a remarkably tender fig and yogurt cake, a nostalgic riff on her grandmother’s “glorified pound cake.”

Masarin’s journey began during lockdown, when she started sharing her recipes with friends, and the requests quickly snowballed. “Honestly, the same instinct that started Ghia is what started this book. I wanted gathering to feel easy,” she admits. The result is a thoughtful collection designed to demystify cooking and encourage experimentation. It’s a reminder that the best meals are often born from embracing what’s readily available and letting recipes evolve organically.

Forget the pressure of a perfectly stocked pantry. Masarin’s wisdom is distilled: “You really don’t need a big, well-stocked pantry. Most of these recipes come down to good olive oil, flaky salt, fresh herbs, garlic, and a good attitude.” The book’s enduring appeal lies in its celebration of authentic flavors and the warmth of shared experiences – a perfect accompaniment to a long, lazy summer.