Calissons Nougats from Le Roy Rene
Seiten
2020
ABRAMS (Verlag)
978-1-4197-5074-8 (ISBN)
ABRAMS (Verlag)
978-1-4197-5074-8 (ISBN)
Delectable history of Provence’s traditional sweets, with 25 modern recipes
The history of the calisson, a traditional French candy, is said to have begun as early as the middle of the 15th century in the Count of Provence, when confectioners created a new treat made out of Provencal almonds. Centuries later, calissons, along with nougats, are still a part of Provence’s gastronomic heritage that is enjoyed today.
Calissons Nougats from Le Roy René takes us through this history, from the making of the candy with the harvest of almonds and melons to the secrets and stories of the 100-year-old leading French manufacturer Le Roy René. The book also features 25 modern, accessible recipes combining calissons, black nougat, and white nougat from five prominent chefs: Laila Aouba, Christophe Felder, Patrice Gelbart, Stéphane Jégo, and Georgiana Viou. Filled with beautiful photographs, Calissons Nougats from Le Roy René gives a taste of these renowned confections in a different yet delectable way.
The history of the calisson, a traditional French candy, is said to have begun as early as the middle of the 15th century in the Count of Provence, when confectioners created a new treat made out of Provencal almonds. Centuries later, calissons, along with nougats, are still a part of Provence’s gastronomic heritage that is enjoyed today.
Calissons Nougats from Le Roy René takes us through this history, from the making of the candy with the harvest of almonds and melons to the secrets and stories of the 100-year-old leading French manufacturer Le Roy René. The book also features 25 modern, accessible recipes combining calissons, black nougat, and white nougat from five prominent chefs: Laila Aouba, Christophe Felder, Patrice Gelbart, Stéphane Jégo, and Georgiana Viou. Filled with beautiful photographs, Calissons Nougats from Le Roy René gives a taste of these renowned confections in a different yet delectable way.
Marie-Catherine de La Roche has been a lifestyle journalist for 10 years and is a contributor to Le Figaro. Marie-Pierre Morel is a photographer for print media and publishing. Sophie Brissaud is a cook, author of culinary books, and food columnist.
| Erscheinungsdatum | 02.09.2020 |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 197 x 263 mm |
| Gewicht | 780 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| ISBN-10 | 1-4197-5074-7 / 1419750747 |
| ISBN-13 | 978-1-4197-5074-8 / 9781419750748 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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