According to Ma Cuisine à Fleur d’Epices, spices are far more than mere ornamentation. Whether used as a dominant spice or in combination, Philippe Delacourcelle’s use of spices lends to delicately flavoring candied eggplant with hazelnuts and lemongrass, enhancing a pan-fried dish of Espelette pepper shells, deliciously combining the sensuality of star anise with a meltingly tender shoulder of lamb, or concocting a subtle apricot compote with vanilla and long pepper.
Enriched by a culinary philosophy nurtured by Delacourcelle’s many travels in Asia, he reinterprets the great classics of our gastronomic heritage in this book, in 150 recipes as simple as they are indulgent.
Condition: Like New. Appears unread.
Publishing details
Solar (Feb. 2 2006)
Paperback: 192 pages
Language: French
ISBN-13: 978-2263040573
Weight: 600 g
Dimensions: 18.8 x 2.1 x 22.2 cm
CU-MCA-913