Devenez définitivement adepte des légumes avec ces 810 façons simples, créatives et délicieuses de les préparer!
Si vous n'êtes pas un fan de légumes et que vous avez des difficultés à en consommer suffisamment chaque jour, cette collection de recettes vous fera définitivement changer de point de vue. Avec ce livre et plus de 800 façons simples et précises d'intégrer des légumes à vos repas, vous pourrez très facilement remplacer le banal chou cuit à l'eau par du brocoli rôti à l'ail, au piment, aux noix de cajou et à la sauce de soja. Certains chapitres de Eat Your Greens! zooment sur des légumes choisis pour vous aider à les utiliser.
Pendant quelle saison faut-il les consommer ?
Comment les conserver ? À quels ingrédients peut-on les associer ? Étant donné la simplicité des instructions, même les plus réfractaires à la cuisine seront convertis.
Forget the restaurant guides compiled by a panel of mysterious experts, this guide is by the real insiders: more than 400 of the world's leading chefs. Listing their favourite places to eat from neighbourhood eateries to high-end restaurants, Where Chefs Eat, is the ultimate guide to the world's best food.
The concept of eating insects has taken off in recent years in the West, with media coverage ranging from sensationalist headlines to passionate press pieces about the economic benefits. Yet little has been written about how they taste, how diverse they are as ingredients, and how to prepare them as food. On Eating Insects is the first book to take a holistic look at the subject, presenting essays on the cultural, political, and ecological significance of eating insects, alongside stories from the field, tasting notes, and recipes by the Nordic Food Lab.
- Nordic Food Lab is a non-profit, open-source organization that investigates food diversity and deliciousness. It combines scientific and humanistic approaches with international culinary techniques to explore the Nordic region's edible potential. Josh Evans (lead researcher 2012-2016), Roberto Flore (head of culinary research and development) and Michael Bom Frøst (director) have been researching eating insects for three and a half years.
Key Selling Points - The fascinating subject matter combined with beautiful photography and recipes make this book perfect for chefs, foodies, and those interested in the ecological and cultural aspects of eating insects - Consumer interest in this topic has grown rapidly over the last few years, with mid-level restaurants beginning to serve insects on their menus, and supermarkets stocking insect-based snacks and seasonings - Features a foreword by René Redzepi and an introduction by Mark Bomford, director of the Yale Sustainable Food Project
Will Goldfarb showcases a menu of desserts and fine pastry work at Room 4 Dessert in Ubud, Bali, with an approach inspired by his stunning surroundings and ingredients. In this, his first book, Goldfarb lifts the curtain on his creativity, revealing the simple processes that form the basis of his standout desserts, exploring taste, texture, and ingredients. Home cooks will master perfect pastry, silky-smooth mousses, and rich ice creams, before entering 'The Lab', where Goldfarb will explain how he turns these basics into his stunning masterpieces.
- Critically acclaimed by industry professionals and peers alike, Will Goldfarb has worked in the kitchens of famous names such as Ferran Adrià, Tetsuya Wakuda, Paul Liebrandt, and Morimoto. Originally from Port Washington, New York, Goldfarb trained at Le Cordon Bleu before working at elBulli. After having opened Room 4 Dessert in New York, he then relocated the restaurant to Bali - and is expanding internationally.
Key Selling Points - The first book to spotlight a true innovator whose creations combine new tastes and techniques in exciting, one-of-a-kind ways that have put him on the culinary map - and have made his restaurant one of the hottest dessert destinations on the globe - Examines his dessert pantry from a locavore perspective - provenance, taste profiles, new approaches, and much more - that reflects Goldfarb's experience on three continents - 'The Lab' explores how and why certain tastes and textures work together, and examines the importance of creating a balance, from salty to sour, sweet to bitter, and so on - For home cooks as well as for those looking for challenging recipes and creative inspiration
Quand les températures chutent, les amateurs de poudreuse comptent sur de solides et chaleureuses collations : des petits déjeuners énergisants aux accents montagnards pour partir du bon pied aux boissons pour remplir les Thermos en passant par les mélanges survitaminés pour alimenter randonnées à ski ou balades en famille.
Le premier guide bilingue qui ose réunir à la fois les 51 meilleurs bistrots de Paris et les 51 meilleurs bistrots et gastro-pubs de Londres.
L'expertise Lebey : 102 tables toutes testées dans l'année avec une présentation précise et pratiques des adresses, et un index par capitale.
Wonderfully simple world dishes from top chef Benoit Dewitte.
Eating healthy is not only possible at home, but also at work!
60 international recipes that are accessible and easy to share.
With top images from Heikki Verdurme.
One Michelin star chef Benoit Dewitte has developed a unique culinary program for Welkin & Meraki's co-working office spaces in Brussels, Eindhoven, Paris, Luxembourg, and London. He has created breakfast and lunch menus for these locations which are full of light, tasty and varied dishes. In this book, he shares nearly 60 of those delicious recipes
Drawing on the author's years of experience, this book shares with the reader how to plan and prep ahead for entertaining with style and ease - and most importantly ensures you have time to slip on your heels, do your lippy and have a martini in hand when the guests arrive.