9782080202512-2080202510-Flavors from the French Mediterranean (Langue anglaise)

Flavors from the French Mediterranean (Langue anglaise)

ISBN-13: 9782080202512
ISBN-10: 2080202510
Author: Passedat, Gérald
Publication date: 2016
Publisher: Flammarion
Format: Hardcover 176 pages
FREE shipping on ALL orders

Book details

ISBN-13: 9782080202512
ISBN-10: 2080202510
Author: Passedat, Gérald
Publication date: 2016
Publisher: Flammarion
Format: Hardcover 176 pages

Summary

Acknowledged authors Passedat, Gérald wrote Flavors from the French Mediterranean (Langue anglaise) comprising 176 pages back in 2016. Textbook and eTextbook are published under ISBN 2080202510 and 9782080202512. Since then Flavors from the French Mediterranean (Langue anglaise) textbook was available to sell back to BooksRun online for the top buyback price or rent at the marketplace.

Description

A Michelin three-star French chef divulges how to make eighty classic Mediterranean recipes at home. Overlooking the sparkling Mediterranean Sea, chef Gérald Passédat draws inspiration from the abundance of local seafood, sun-ripened vegetables, fragrant herbs, and sumptuous wines. Photographs of his beautifully prepared recipes are complemented by the spectacular land- and seascapes of the south of France—rolling vineyards, olive groves, shady terraces, bustling summer markets, and medieval towns aglow in the warm golden light of afternoon sun.The Mediterranean diet is the world’s healthiest delicious cuisine, and chef Passédat shares eighty of his classic, generous, and easy-to-prepare recipes that celebrate fresh produce and an overall healthy lifestyle. Appetizers include Provençal-style stuffed vegetables, homemade tabbouleh, pizzas and pissaladières, squid marinades, and delicious fresh salads. Main courses range from gnocchi, herbed meatballs, roasted duck, and spelt risotto to the region’s famous bouillabaisse fish stew. Desserts include fruit and verbena soup, roasted figs, or a bright lemon tart. Chef Passédat earned the famed Michelin guide’s highest honor, a three-star rating, in 2008—one of only twenty-seven chefs in France and 117 in the world to enjoy such a distinction. Here, he divulges his tips and tricks garnered over nearly four decades in the kitchen along with suggested wine pairings for each dish.

Rate this book Rate this book

We would LOVE it if you could help us and other readers by reviewing the book