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High-Flying Flavors. The Cuisine of Southwest France Goes Global
The Cuisine of Southwest France Goes Global

High-Flying Flavors. The Cuisine of Southwest France Goes Global - Menu Fretin - 9782917008515 -
High-Flying Flavors. The Cuisine of Southwest France Goes Global  

Auteur : 

Editeur :  MENU FRETIN

Date parution :

This beautiful book presents the best of international cuisine through a series of articles and 62 recipes that combine local products from southwest France with ingredients hailing from all corners of the globe.
The idea took shape around Yannick Delpech’s menu at his restaurant, L’Amphitryon, a stone’s throw from Airbus’ hangars at the Toulouse-Blagnac airport.
Anchored in the terroir of southwest France and yet so close to the rest of the world, Delpech effortlessly blends local products with the most outstanding ingredients native to other parts of the world.
Each recipe harmoniously pairs one product from southwest France with one product from another country.
Diverse types of cuisine bring the best out of the ingredients : traditional dishes from a wide array of countries and cultures have been reinvented with the introduction of products from southwest France, just as classic recipes from this region havebeen updated with foreign flair.
Treat your taste buds to a journey around the globe.
Take off from southwest France, where you’ll touch down again, your arms laden with the most exceptional products.

Auteurs :

Photographe Yannick Delpech is the Michelin two-star chef of L’Amphitryon in Colomiers, near Toulouse, right at the heart of Airbus’ aeronautical complex. In this book, Delpech – who became France’s youngest starred chef at the age of 24 – shares some of his most celebrated recipes, combining 62 products from his native southwest France with 62 international products. A testament to this great young chef’s attachment to his own identity and to his respect for culinary cultures worldwide. Philippe Boé is a food and wine journalist with VSD, GaultMillau Magazine and Gmag. He is also helped organize a number of culinary events, including the International Culinary Photo Competition in Oloron Sainte-Marie, France. In addition, he is the co-author of several cookbooks and co-writer of several documentaries for France 5. He was awarded the culinary journalism Prix Amunategui- Curnonsky in 2010. David Nakache is a freelance photographer. He has provided the photos for a number of works on food and wine.


En suivant ce lien, retrouvez tous les livres dans la spécialité Cuisine du sud-ouest.
Reliure : Broché
Nbr de pages : 352
Dimension : 22 x 32 x 0.1 cm
Poids : 1 gr
ISBN 10 : 2917008512
ISBN 13 : 9782917008515
34,00 €
Sur commande , expédition à 0.01€ sous 4 à 8 jours (en savoir plus)

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