Céréales et Légumineuses: 65 Variétés, Gestes et Techniques, 110 Recettes
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This reference guide to grains and beans is the work of Michelin 3-star chef Régis Marcon, known for his emphasis on local foods. In this case, however, he expands his range to include a wide variety of non-French products, from quinoa and wild rice to adzuki beans and cowpeas.
Each grain or bean is given a profile spread which discusses its known origins and history, as well as its salient characteristics and typical uses.
Marcon’s recipes for using these products are all attractively photographed and many are practical to execute, from a banana and mango smoothie made with oatmilk to a “bouillabaisse” made with sunchokes and green soy beans. There are other intriguing reinventions of classic dishes, such as a cassoulet made with lobster and lentils du puy and a beef stroganoff served with black rice.
We cannot call this an exhaustive or definite work, but it displays strong imagination.
Hardcover. Color photographs throughout. In French.