{"product_id":"corsica","title":"Corsica","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn this handsome volume, Jean Costantini, chef of A Casaluna in Paris, turns his attention to the island that shapes his cooking. Through 80 recipes and portraits of 38 dedicated producers, he offers a layered introduction to Corsica’s culinary landscape: sea and mountain, maquis and orchard, tradition and reinvention. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe book moves easily from small plates to more substantial fare. Tapas such as wild boar pâté en croute or kid meatballs scented with the wild herb nepita give way to dishes like sea bream wrapped in Corsican ham and lamb baked in a crust of herbs. There are nods to everyday staples, including the fresh white cheese called \u003c\/span\u003e\u003cspan\u003ebrocciu \u003c\/span\u003e\u003cspan\u003eand chestnut-based breads, as well as desserts built on citrus, thyme, and chocolate.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThroughout, Costantini emphasizes sourcing and seasonality, grounding the recipes in the work of farmers, cheesemakers, fishermen, and foragers who sustain the island’s foodways. The result is both a practical cookbook and a portrait of Corsican identity told through ingredients. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHardcover. Color photographs throughout.\u003cstrong\u003e In French.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"FADE","offers":[{"title":"Default Title","offer_id":41515216896133,"sku":"Jean Constantini","price":110.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/ConstantiniCorsicaCover.jpg?v=1772123615","url":"https:\/\/www.kitchenartsandletters.com\/products\/corsica","provider":"Kitchen Arts \u0026 Letters","version":"1.0","type":"link"}