by Philippe Poulachon
The breadth and aromatic complexity of this exceptional ham stimulated the creativity of 30 great Chefs who, from Barcelona to Paris, London to Hong Kong, Sevilla to Marseille, imagined original recipes. Discover the recipes of Albert Adria, Guy Savoy, Gérald Passédat, Frédéric Anton or Noriyuki Hamada, among others.
Editions de La Martinière,
220x310, 192 pages, 39,90 €
In this book, Emmanuel Delmas gives all the keys to decipher the indications left by the wine to better understand its subtleties. The colour that can reveal the region, the aromas which give an...
It is dedicated to those who are convinced that the kitchen and the table are fundamental sociocultural spaces. The communicative pleasure that gastronomy is enables them to express about the food...
The harmony between a dish and a wine is like harmony in a couple: it has to be beautiful, sometimes spicy, sometimes sweet, sometimes bitter, sometimes acid, sometimes sweet and sour ...