Simple Nature
150 New Recipes for Fresh, Healthy Dishes
Seiten
2017
Rizzoli International Publications (Verlag)
978-0-8478-5875-0 (ISBN)
Rizzoli International Publications (Verlag)
978-0-8478-5875-0 (ISBN)
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For anyone interested in a healthier, lighter alternative to traditional French cuisine, this collection of simple, easy French recipes focuses on organic, locally sourced, and sustainable ingredients.
Alain Ducasse s Nature series of cookbooks makes eating healthfully on a daily basis both simple and pleasurable. Ducasse dispels the idea that French food is defined by complicated techniques, time- consuming recipes, and loads of butter and cream. Along with nutritionist Paule Neyrat and chef Christophe Saintagne, he shows how going back to basics means rediscovering the pleasures of sustainable, seasonal French food with maximum nutrition and flavour. The recipes are first and foremost delicious, but they are also healthy and respectful of natural resources and stress sustainable practices which is why animal protein is de-emphasized (as well as salt and sugar, too) in favour of more vegetables, more legumes, and more grains, leaving meat and fish to be used sparingly if at all, as many of the recipes are vegetarian for flavour. This volume takes a more holistic approach to mealtime and includes tips and ideas for reusing leftovers and reducing waste.
Alain Ducasse s Nature series of cookbooks makes eating healthfully on a daily basis both simple and pleasurable. Ducasse dispels the idea that French food is defined by complicated techniques, time- consuming recipes, and loads of butter and cream. Along with nutritionist Paule Neyrat and chef Christophe Saintagne, he shows how going back to basics means rediscovering the pleasures of sustainable, seasonal French food with maximum nutrition and flavour. The recipes are first and foremost delicious, but they are also healthy and respectful of natural resources and stress sustainable practices which is why animal protein is de-emphasized (as well as salt and sugar, too) in favour of more vegetables, more legumes, and more grains, leaving meat and fish to be used sparingly if at all, as many of the recipes are vegetarian for flavour. This volume takes a more holistic approach to mealtime and includes tips and ideas for reusing leftovers and reducing waste.
Alain Ducasse is one of the most renowned chefs of his generation. He is the first chef worldwide whose restaurants have been awarded three Michelin stars in two different cities. Paule Neyrat is a dietitian, nutritionist, and author. Christophe Saintagne is head chef at Alain Ducasse au Plaza Athenee.
| Erscheinungsdatum | 23.04.2017 |
|---|---|
| Co-Autor | Christophe Saintagne |
| Zusatzinfo | 350 COLOR PHOTOGRAPHS AND ILLUSTRA |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 198 x 251 mm |
| Gewicht | 1479 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| ISBN-10 | 0-8478-5875-8 / 0847858758 |
| ISBN-13 | 978-0-8478-5875-0 / 9780847858750 |
| Zustand | Neuware |
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