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A
Chef, 4 books to discover
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Etonnants
légumes
Thierry Thorens - Photos Denis Brihat (Acte
Sud) |
Following
almost four hundred simple recipes, many often quite surprising,
but always sensational, Thierry Thorens invites the reader to
share his love of vegetables.
As a main course, an accompaniment or side order, vegetables
for Thierry represent the primordial flavour of a meal. Having
been for a long period confined to simple dietary status, vegetables
are today considered to offer a large diversity in culinary
uses, and are appreciated by even the most gourmand of consumers.
From the commonly known potato or tomato, to the more rare crosne
or cardoon, from noble asparagus and aubergines, to the unpopular
turnip or lentils, and not excluding other exotic varieties,
all are present in this book, with a dozen or so recipes per
vegetable all of which reflect a rich culinary diversity.
Chef, Thierry Thorens (Savoyard, the desire to
do things well), runs his restaurant La Chamade in Morzine,
where he offers an innovative, and generous cuisine coupled
with an original cooking style, mixing local produce with different
herbs and spices.
Denis Brihat conjures up the graphics and adds an element of
alchemy to the photographs of the plants. In the heart of the
Luberon, where he has lived for more than forty years, he continues
to work with an insatiable love of Nature.
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