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French Baked Snacks
FIFTY SAVORY AND SWEET RECIPES JEAN SULPICE Master chef Jean Sulpice reinvents the classic French snacking cake—a baked dish made from four basic kitchen staples mixed with sweet or savory ingredients to create a vast repertoire of recipes. The traditional French snacking cake—a favorite dish to bring to gatherings—is the rst recipe French children learn at home and made from pantry staples of our, egg, fat, and yeast combined with any number of sweet or savory ingredients. Two-Michelin-star chef Jean Sulpice updates these classic favorites taking inspiration from fresh seasonal ingredients. Divided into two parts, the book includes twenty- ve savory and twenty- ve sweet baked recipes that range from simple to extravagant for all occasions. Savory dishes include lobster avocado bagel, curry cauli ower cake, fresh pea cake bites, tru ed Jerusalem artichoke cake, asparagus tortilla cake, blue cheese and celery cake, chorizo and mussels cake, and bacon cannelloni cake. The sweet recipes include coconut jasmine roll cake, strawberry lemon cake, chestnut cake, gluten-free walnut cake, apricot rosemary petit fours, wa e cake, rum-banana cocktail cake, and almond, peach, and marigold cake. The book highlights the chef’s passion for fresh ingredients with sidebars on his ve favorites: Beaufort cheese, chocolate, fresh herbs, sa ron, and cray sh. From childhood classics to modern innovations, this book will provide the home chef—from beginner to expert—with fty recipes for a variety of simple but memorable treats. Jean Sulpice started training as a chef at age 16. He has earned two Michelin stars in Le Restaurant Jean Sulpice in Auberge du Père Bise, on the bank of Lake Annecy in France. He takes inspiration from the lake and its surrounding landscape to produce seasonal recipes that celebrate the rhythms and beauty of nature.
COOKING 192 pages, 8 x 10¼" 160 color illustrations Hardcover • 9782080294739 $29.95 USD, $40.00 CAD March 14, 2023 Rights: US/Canada, Latin America FLAMMARION