À propos

Our walnut bread is a small loaf, barely a pound heavy, filled with walnuts from the Périgord region in the South West of France. Traditionally, the French associate it with cheese. But there is more to the nut...The Anglo-Saxon world is rich with nutbased recipes. Those basics were my starting points for the 10 recipes included in this book: snack staples like granola, brunch favorites like Eggs Florentine, or recent fads like raw cooking... In fact, when I started experimenting with granola, replacing the oats and nuts by walnut bread oats, I liked it so much, we started selling it in our bakeries!
But I had to include a few twists on French staples, like baked camembert cheese...

Rayons : Vie pratique & Loisirs > Arts de la table / Gastronomie > Cuisines par thèmes > Cuisine au quotidien / cuisine rapide

  • Auteur(s)

    Poilane Apollonia

  • Éditeur


  • Distributeur

    Belles Lettres

  • EAN


  • Disponibilité

    À paraître

  • Longueur

    21.3 cm

  • Largeur

    12.3 cm

  • Épaisseur

    0.2 cm

  • Support principal

    Grand format

Infos supplémentaires : Broché