- EAN13
- 9782080273062
- Éditeur
- Flammarion
- Date de publication
- 06/10/2021
- Collection
- Langue anglaise
- Langue
- anglais
- Langue d'origine
- français
- Fiches UNIMARC
- S'identifier
Livre numérique
-
Aide EAN13 : 9782080273048
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Fichier EPUB à mise en page fixe, avec DRM Adobe
- Impression
-
Impossible
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Impossible
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6 appareils
- Lecture audio
-
Impossible
16.99 -
Fichier EPUB à mise en page fixe, avec DRM Adobe
-
Aide EAN13 : 9782080273062
-
Fichier PDF, avec DRM Adobe
- Impression
-
Impossible
- Copier/Coller
-
Impossible
- Partage
-
6 appareils
- Lecture audio
-
Impossible
16.99 -
Fichier PDF, avec DRM Adobe
Autre version disponible
-
Papier - Flammarion 24,90
« François Perret is a magician of taste. [His] madeleine . . . is a
masterpiece. » — Pierre Hermé What happens when François Perret — the world-
renowned pastry chef at the Ritz Paris — leaves behind his state-of-the-art
kitchen to compete in a Los Angeles food truck competition ? Trading in his
chef’s toque for a baseball cap, chef Perret roamed central California in his
food truck, sampling fresh produce and culinary specialties with local growers
and chefs. His encounters inspired him to reinterpret American classic recipes
including s’mores, tacos, donuts, and cookies. His experience, seemingly an
inversion of the Ratatouille story, culminates into the perfect fusion of
French pastry technique and the sunny flavors of California. Chef François
Perret first shared his adventures in the Netflix series The Chef in a Truck,
and this volume — part travel journal, part recipe book — recounts his unique
culinary journey. It shows readers once again that food is truly a shared
international language that builds bridges across cultures.
masterpiece. » — Pierre Hermé What happens when François Perret — the world-
renowned pastry chef at the Ritz Paris — leaves behind his state-of-the-art
kitchen to compete in a Los Angeles food truck competition ? Trading in his
chef’s toque for a baseball cap, chef Perret roamed central California in his
food truck, sampling fresh produce and culinary specialties with local growers
and chefs. His encounters inspired him to reinterpret American classic recipes
including s’mores, tacos, donuts, and cookies. His experience, seemingly an
inversion of the Ratatouille story, culminates into the perfect fusion of
French pastry technique and the sunny flavors of California. Chef François
Perret first shared his adventures in the Netflix series The Chef in a Truck,
and this volume — part travel journal, part recipe book — recounts his unique
culinary journey. It shows readers once again that food is truly a shared
international language that builds bridges across cultures.
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