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Chapter intros brim with passion for her homeland’s culinary delights
long with poems and stories around food
and distinguished instructor at the world’s largest culinary academy
Grigson's charming volume on cured meats
and now he takes us beyond the savory recipes and into the compelling stories behind them
La France des Pâtisseries (Francois Blanc, Laurent Dupont) Hunting Chapter intros brim with passionNOTE: This book is in French. France is rich in sweet traditions and pastry talents this book does honor to this craft by presenting 50 pastry chefs and 100 recipes to make all enthusiasts salivate. From town to town, we discover personal creations, but also regional specialties reinterpreted with brio: cannel, kouglof, bugne, tropzienne, kouign amann, Nantes cake, waffle from the North, etc. meet the recipes of famous personalities Thierry Bamas in
