Eric Kayser's New French Recipes
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Eric Kayser's New French Recipes by Eric Kayser
Book DescriptionInspired by the hearty and nutritious ingredients that he uses in his bakeries, Eric Kayser has created fifty recipes that offer a new take on French cuisine. By incorporating superfood ingredients such as whole grains, seeds, dried fruit, and nuts, Kayser brings a new twist to some classic French dishes while creating fresh and original combinations of his own. "New French Recipes" includes both sweet and savory recipes that will dazzle your taste buds: try white asparagus with pumpkin seed tapenade, mussels in wheat beer with lime, walnut tartlets with blue cheese and Jura yellow wine, or apple and poppy seed galettethe options for delicious and balanced meals are endless! Kaysers new approach to cooking o ffers nutritious, flavorful dishes that are simple and enjoyable to prepare for experienced chefs and fledgling cooks alike. His recipes are a fresh and easy take on French cuisine today.
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Book DetailsISBN: 9782080300959
(289mm x 220mm x 21mm)
Publisher: Editions Flammarion
Publish Date: 19-Jan-2009
Country of Publication: France
Books By Author Eric Kayser
Larousse Book of Bread, Hardback (March 2015)
The Larousse Book of Bread is a collection of 80 classic bread recipes to create at home.
Beyond the Bread Basket, Hardback (February 2008)» View all books by Eric Kayser
A follow-up to "Sweet and Savoury Tarts", this book shows how bread can be transformed in dozens of creative ways to accent each course of the meal. It offers sixty delicious and easy-to-prepare recipes.
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Author Biography - Eric Kayser
Eric Kayser is a fourth-generation Parisian baker. His inherited flair for traditional French bread and pastries has resulted in thirty bakeries around the world. He has previously published Beyond the Bread Basket (Flammarion, 2008) and Sweet and Savory Tarts (Flammarion, 2007). Chef Yair Yosefi was born in Tel-Aviv. He spent the past ten years working in some of the finest restaurants in Israel and France and is currently an independent consulting chef. He contributed to Beyond the Bread Basket. Clay McLachlan's photographs have been featured in Beyond the Bread Basket as well as in major magazines including Food and Wine, Conde Nast Traveler, Gourmet, and Wine Spectator.
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