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Number of pages
218
Cover
Soft
Year of publication
2021
Publisher
Le Monde / Les Livres du Tourisme
22 Coins
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This is a book that brings cooking into the present, both literally and metaphorically. The authors of the book are inspired by the changing seasons and present through their dishes flavor combinations that highlight the seasonal ingredients.
At the same time, the experience and gastronomic expertise of the authors allow them to confidently handle ingredients and techniques from around the world.
Cooking in the present takes into account international trends with sustainability principles in mind, offering 80 standard recipes that are perfectly harmonized with our times.
The book concludes with a chapter featuring more than 50 reference recipes, a multi-page index explaining all the foreign terms in the book, as well as QR code videos that bring recipes and techniques to life.
The rich photographic material that accompanies it and the modern food styling of the recipes make it an essential tool for professional and amateur cooks, students, and all those who love cooking.
Happy reading and bon appétit!
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