D'un rocher à l'autre - Itinéraire d'un chef
Yvan Cadiou loves home cooking from everywhere and here he invites us to explore that utensil so symbolic of Chinese cooking, the wok. For nearly two months he travelled from port to port throughout Asia: Hong Kong, Singapore, Malaysia, Thailand, Bali, Indonesia, Korea, the Philippines and Shanghai. Asia is a huge kaleidoscope where food is made of a thousand colours and flavours. During this trip, Yvan Cadiou collected know-how and incredibly refined and spice recipes, such as: - Coconut curry prawns - Sweet potatoes with coconut and great tea - Mango and pineapple stir-fry with palm sugar and sarawak pepper - Parsley courgette and cucumber strips - Vegetable, almond and lemongrass tofu - Sweet nashi pear omelette The wok is a tool be it small or huge, cooking over gigantic flames that is perfect for creating anything. It adapts to all cooking methods sautéing, braising, stir-frying, poaching, boiling, steaming, deep frying, caramelizing and combinations of all are possible in a single recipe. This book is an invitation to discover Asian cultures interpreted by a French man who loves home cooking.
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