Recipes from the woods. The book of game and forage - Rilegato

Mallet, Jean-François

Rilegato

ISBN 10: 0714872229 ISBN 13: 9780714872223

Casa editrice: Phaidon, 2016

Riassunto

100 delicious recipes featuring game and foraged ingredients showcase the pleasure of cooking from the woods

Respected French chef and writer Jean-François Mallet has assembled 100 delicious recipes featuring game and foraged ingredients, such as chestnuts, dandelion leaves, nettles, and wild strawberries. Organized into chapters based on food type - furred game (venison, wild boar, hare); feathered game (partridge, pheasant, quail); mushrooms, herbs, and snails; and nuts and berries - the recipes encourage readers to source and discover the pleasure of cooking game and wild foods. From sauteed venison with port and chestnuts to stuffed partridge with kale, these beautifully illustrated dishes bring the flavours of the woods directly into home kitchens.

Su questo libro

L'autore:

Jean-François Mallet has taught at the École Supérieure de Cuisine Française Ferrandi in Paris, and worked for many years with such chefs as Joël Robuchon and Gaston Lenôtre. Today he is a food writer and photographer and contributes to French magazines, such as Saveur, Elle à Table, and Etoile.

Su questa edizione

• Editore: Phaidon
• Data di pubblicazione: 2016
• ISBN 10: 0714872229
• ISBN 13: 9780714872223
• Rilegatura: Copertina rigida
• Numero edizione: 1
• Numero di pagine: 239