French Baked Snacks - Sulpice, Jean
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The traditional French snacking cake - a favorite dish to bring to gatherings - is the first recipe French children learn at home and is made from pantry staples of flour, egg, fat, and yeast combined with any number of sweet or savory ingredients. Two Michelin-star chef Jean Sulpice updates these classic favorites taking inspiration from fresh seasonal ingredients. Divided into two parts, the book includes twenty-five savory and twenty-five sweet snacking cake recipes that range from simple to extravagant for all occasions. Savory dishes include: lobster avocado bagel, curry cauliflower cake,…mehr

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Produktbeschreibung
The traditional French snacking cake - a favorite dish to bring to gatherings - is the first recipe French children learn at home and is made from pantry staples of flour, egg, fat, and yeast combined with any number of sweet or savory ingredients. Two Michelin-star chef Jean Sulpice updates these classic favorites taking inspiration from fresh seasonal ingredients. Divided into two parts, the book includes twenty-five savory and twenty-five sweet snacking cake recipes that range from simple to extravagant for all occasions. Savory dishes include: lobster avocado bagel, curry cauliflower cake, fresh pea cake bites, truffled Jerusalem artichoke cake, asparagus tortilla cake, blue cheese and celery cake, chorizo and mussels cake, and bacon cannelloni cake. The sweet recipes include coconut jasmine roll cake, strawberry lemon cake, chestnut cake, gluten-free walnut cake, apricot rosemary petit-four, waffle cake, rum-banana cocktail cake, and almond, peach, and marigold cake. The book highlights the chef¿s passion for fresh ingredients with sidebars on his five favorites: Beaufort cheese, chocolate, fresh herbs, saffron, and crayfish. From childhood classics to modern innovations, this book will provide the home chef - from beginner to expert - with fifty recipes for an impressive variety of simple but memorable treats.
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Autorenporträt
Jean Sulpice started training as a chef at age 16. He has earned two Michelin stars in Le Restaurant Jean Sulpice in Auberge du Père Bise, on the bank of the Annecy River in France. He takes inspiration from the lake and its surrounding landscape to produce seasonal recipes that celebrate the rhythms and beauty of nature.