"The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight." - M.F.K. Fischer
There are essentially two types of flour from which we make bread in France: wheat and rye.
Rye contains less gluten than wheat, making it more difficult to master its baking, but the taste is worth the effort. You may distinguish hints of roasted hay or honey in our rye bread.
In parts of France, the rye culture dominates that of wheat. And legend has it that it’s
a piece of rye bread forgotten by a shepherd in a cave that made the first blue cheese.
Paradoxically, rye bread is often associated with seafood, far from the regions in which it’s grown. For me, rye can also accommodate sweet flavors, especially chocolate, or even the acidity of citrus fruits. These are some of the associations I suggest you discover.
Les dix recettes |
| - |
Baked Artichokes |
| - |
Rye Puree |
| - |
Potato Rosette |
| - |
Quince Stuffing |
| - |
Mille Feuilles From the Sea |
| - |
Fried Fish |
| - |
Fish Terrine |
| - |
Edible Cappucino |
| - |
Sushi à l’Orange |
| - |
Chocolate Cake |
Caractéristiques du livre
Année de parution : 2015
Dix façons de préparer proclamée Meilleure série de livres de cuisine de l’année 2009 pour la France par le jury des Gourmand World Cookbook Awards.
Chaque livret de la collection expose en 24 pages dix façons originales d’agrémenter un même aliment, préalablement présenté dans une courte préface. Le choix des papiers, ingres à la forme, vergé, velin, stone… la composition typographique, ainsi que la reliure fil de lin en font une édition originale de grande qualité.
Format : 12 x 21,5 cm
24 pages non rognées
Piqûre cahier d'écolier fil de lin
Papier de création
Editeur : Les Editions de l'Epure
Fabriqué en France
EAN :
|
){kind=small}
