Cuisine

Totally Gingerbread

 

Argumentaire

@font-face { font-family: "Calibri"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 10pt; line-height: 115%; font-size: 11pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; } Carrément Spéculoos invites you to discover all possible ways of tasting and cooking the speculoos, this ancestral and spicy biscuit which you do not longer eat on holiday season or with a cup of coffee but as a base for many sweet and salty dishes, and that inspires the greatest chefs. The first chapter of the book is devoted to the story, the different origins and the folklore of the biscuit. A second chapter focuses on the Brussels house Dandoy, established in 1829, the last biscuit factory 100% based upon family tradition. It is famous for its one-of-the-kind gingerbread and will reveal a few of its secrets. The third chapter will take you successively into the different sweet and salty preparations that drive the today success of the biscuit in our country, along with delicious recipes. And finally, some great chefs, most of them “stars”, will propose new original recipes based on this biscuits (Dandoy).   Frederic Mahoux and Philippe Berkenbaum are journalists in Belgian weeklies and dailies, but are also friends and share a common passion: gastronomy.

Informations techniques

Achat online: http://eshop.renaissancedulivre.be/renaissance-du-livre/gastronomie/carrement-speculoos-totally-gingerbread.html
Prix TTC: 24.000
ISBN: 9782507003296
Format: 22,7 x 23,5 cm
Nombre de pages: 144
Dépôt légal: D/2010/6840/62
Lien permanent:
Code barres: 9782507003296
Code Sodis: 00007517752
Type de reliure: Glued square back
Date de parution: Mardi, 30 Novembre 1999