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Michel Troisgros et l’Italie
Michel Troisgros is half Italian, on his mother's side. Few know this and his childhood in Roanne was filled with memories of Italy. Effectively for him, his brother and sister, it was Mémé Forte, their maternal grandmother, who prepared the daily food. However it wasn't until much later, when his professional life was already well under way, that as a result of journeys and encounters in this country, the cook decided to draw on his childhood recollections. Products, methods or utensils, associated flavours, souvenirs of a person or a place, forming a chain of associations, semi-imagined. There, professional and domestic cookery converge. A selection of recipes in the form of a sentimental catalogue.
Michel Troisgros is half Italian, on his mother's side. Few know this and his childhood in Roanne was filled with memories of Italy. Effectively for him, his brother and sister, it was Mémé Forte, their maternal grandmother, who prepared the daily food. However it wasn't until much later, when his professional life was already well under way, that as a result of journeys and encounters in this country, the cook decided to draw on his childhood recollections. Products, methods or utensils, associated flavours, souvenirs of a person or a place, forming a chain of associations, semi-imagined. There, professional and domestic cookery converge. A selection of recipes in the form of a sentimental catalogue.
La cuisine acidulée de Michel Troisgros
More than 150 recipes feature in this book, organised according to the basic ingredients (lemon, tomato, green vegetables and aromatics, dairy produce, vinegars, etc...), embellished with advice and personnal comments.
More than 150 recipes feature in this book, organised according to the basic ingredients (lemon, tomato, green vegetables and aromatics, dairy produce, vinegars, etc...), embellished with advice and personnal comments.
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L’invention de la cuisine Michel Troisgros French/English/Spanish A film by Paul Lacoste, duration 70 mins Bonus : Kitchen secrets Poids net 100 g Prix : 18 € |
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Michel Troisgros et l’Italie Texts: Bénédict Beaugé Photos : Marie-Pierre Morel Publisher: Editions Glénat Read the synopsis Poids net 1300 g Prix : 45 € |
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La cuisine acidulée de Michel Troisgros Paperback edition, introduced and explained by Bénédict Beaugé Illustrations : Philippe Favier Read the synopsis Poids net 232 g Prix : 6 € |
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