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Pork et sons
Reynaud/morel (Auteur principal)
Livre | Format : Livre | Editeur : Phaidon press | Date de parution : 05/04/2007
As the author Stéphane Reynard delivers his recipes to us, he invites us to share his family’s age-old passion for the pig and to celebrate the long delicious history between man and swine. Introducing to us, through evocative photographs, his grandfather, and a somewhat strange collection of other family members and workers on the farm in the mountainous Saint-Agrève, he creates a rich atmosphere and sense of ancestral tradition.
The 150 recipes are divided between thirteen chapters, including one on black pudding, one on sausages and one on ham. Each recipe is accompanied by an enticing photograph of the dish, and between each chapter there are photographs of the region, of the faces of the region and of their daily work, and further ingeniously hand-drawn illustrations of the pig itself in all manner of poses.
This is a colourful and vivid cookbook with a huge range of possible approaches to the selection, preparation and cooking of pork. It is an affectionate tribute to the pig, an acknowledgement of its sumptuous flavour, versatility as an appetizer or main course, and great popularity around the world.
|Contributeurs||Reynaud/morel (Auteur principal)|
|Nombre de pages||368|
|Impression à la demande||Non|
|Tranche d'âge||Tout public|
|Catégories||Livres, Loisirs et Bien-être, Cuisine|