Cuisine of the Sun: A Ray of Sunshine on Your Plate
BookBaby, 1 nov. 2015 - 250 páginas
Through his inspired collection of recipes, Francois de Mélogue now emerges as a leading proponent of both contemporary and traditional renditions of the flavorful cuisine from the south of France and surrounding regions. Your mouth will water as you join his family's epic picnic of a simple grilled Loup de Mer with Artichokes Barigoule or foraging through the woods looking for mushrooms to cook in fragrant mixture of duck fat, garlic and herbs. Close your eyes and be transported to the old port in Marcel Pagnol's Marseille by the scent of his Mussels steamed in Pastis with Spanish Chorizo, Leeks and Piquillo Peppers. Delight in his wildly popular Artichoke Tarte Tatin or his exhilarating version of the classic fish stew Bourride he lovingly calls Provencal Sunshine. Every dish is a reflection of the moment; an edible photograph of Francois' mind. Delight in desserts that sweetly cross the fence between American and French cultures like salted caramel apple beignet, brown butter fig tarts and even his version of Julia Child's classic dense chocolate and almond cake. Lush photography coupled with tender childhood reminiscences, and classic and reimagined Provençal recipes make Cuisine of the Sun, A Ray of Sunshine on Your Plate perfect for those who love food and jubilate our relationship to it. This is not just another cookbook, but an invitation to take a seat and join in the celebration of life from a true foodie's perspective.
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anchovy apple artichokes artichokes barigoule arugula baking basil bay leaf Beef Cheek Beignet black pepper boil bourride bowl broth carrots Chef Chef’s Note cherry chicken stock Chocolate chopped Chorizo Chorizo Croquettes cloves garlic Continue cooking crispy croquettes cup olive oil diced dish dough Drizzle Duck Confit egg yolks eggplant farm farmer’s market fennel Finishing fish flavors flour French olive oil fresh garlic goat cheese grass fed lamb heat herbes de Provence ice cream ingredients juice kitchen leeks lemon meringue mother mussels olive oil orange ounces oven Panisses Parmesan pasta Pastis peaches peeled piment d’ville Pistou potatoes powdered sugar Ratatouille Ravioli recipe restaurant Rouille saffron salad salt and black Salted Caramel San Marzano tomatoes Sauté sea salt Season with sea simmer sliced soup spoon Strawberry sweet onion Swiss chard tablespoon Tapenade tarragon Tart taste thyme Tomato Confit tomato sauce tuna vegetables Whisk white wine zest