Synopses & Reviews
In 1747, Antoine Maille opened his first shop, creating and selling vinegars not just for cooking, but also to fight the spread of the plague and to improve the complexion. After becoming the supplier to European royal courts from France to Russia, Maille was dubbed andldquo;the first man of mustard in Europe.andrdquo; Since that time, Maille has become known for their delicious Dijon mustards, oils, vinegars, and pickles. This tantalizing book explores Maille and also offers 40 original recipes by Chef Jean-Pierre Biffi for every occasion, from appetizers and suppers with friends to romantic dinners and, of course, parties. Enjoy this mouthwatering history of an iconic French brand.and#160;and#160;
Synopsis
Since 2003, Alexandre Gauthier has been the chef at La Grenouillere, a 16th-century farmhouse by the river Canche in La Madelaine-sous-Montreuil in northern France. There, he creates a highly personal cuisine, a snapshot of every season. Powerful, warm, sensuous, earthy yet delicate, it rests on the building blocks of a classic French cuisine that he has stripped of its formality and unnecessary intricacies. In this lush volume, superb photographs by Marie Pierre Morel showcase Gauthier's food and the beauty of the region, where La Grenouillere has become an important destination for food lovers from all over the world. Here, he offers 100 of his culinary creations to read, to cook, to consider.
Synopsis
The first book by acclaimed Michelin-starred French chef Alexandre Gauthier, owner of the extraordinary restaurant La Grenouill re in northern France
Since 2003, Alexandre Gauthier has been the chef at La Grenouill re, a 16th-century farmhouse by the river Canche in La Madelaine-sous-Montreuil in northern France. There, he creates a highly personal cuisine, a snapshot of every season. Powerful, warm, sensuous, earthy yet delicate, it rests on the building blocks of a classic French cuisine that he has stripped of its formality and unnecessary intricacies. In this lush volume, superb photographs by Marie Pierre Morel showcase Gauthier's food and the beauty of the region, where La Grenouill re has become an important destination for food lovers from all over the world. Here, he offers 100 of his culinary creations to read, to cook, to consider.
About the Author
Renowned head chef Jean-Pierre Biffi has directed the kitchens of the celebrated Parisian caterer Potel et Chabot for more than 23 years. Cand#233;cile Maslakian is a French food editor. Iris L. Sullivan is a photographer who specializes in culinary subjects and still lifes.and#160;