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Creole

Creole

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作者: Babette de Rozieres 著

出版社: Phaidon Press

出版时间: 2010-04

版次: 2

ISBN: 9780714856841

定价: 321.50

装帧: 平装

纸张: 胶版纸

页数: 360页

正文语种: 英语

分类: 外文古旧书>英文书>文学

6 张插图图片

"Creole" is a sumptuous celebration of this unique and much-loved style of cooking. The heritage of French, Spanish and African settlers, Creole cookery takes the best of these cuisines and combines them with native American ingredients to produce a style of cooking that is rich in history and full of flavour. Containing over 160 recipes and including some of the most famous West Indian Creole dishes, from fish and shellfish dishes to cooling punches and frappes, "Creole" paints an evocative picture of the food in Guadeloupe and is bursting with the sun, freshness and energy of the Caribbean.
Born in Guadeloupe, Babette de Rozières learned the complexities of creole cooking from her grandmother and from there began her love affair with West Indian cuisine. From the beginning of her culinary career in a tiny restaurant a stone's throw from the Folies Bergères in Paris, her taste for challenges led her to run a restaurant in Saint Tropez, before opening her own restaurant in Guadeloupe. She is now head chef and manager of the famous restaurant La Table de Babette in Paris, where she offers her customers the delights of Creole cuisine.
内容简介:
"Creole" is a sumptuous celebration of this unique and much-loved style of cooking. The heritage of French, Spanish and African settlers, Creole cookery takes the best of these cuisines and combines them with native American ingredients to produce a style of cooking that is rich in history and full of flavour. Containing over 160 recipes and including some of the most famous West Indian Creole dishes, from fish and shellfish dishes to cooling punches and frappes, "Creole" paints an evocative picture of the food in Guadeloupe and is bursting with the sun, freshness and energy of the Caribbean.
作者简介:
Born in Guadeloupe, Babette de Rozières learned the complexities of creole cooking from her grandmother and from there began her love affair with West Indian cuisine. From the beginning of her culinary career in a tiny restaurant a stone's throw from the Folies Bergères in Paris, her taste for challenges led her to run a restaurant in Saint Tropez, before opening her own restaurant in Guadeloupe. She is now head chef and manager of the famous restaurant La Table de Babette in Paris, where she offers her customers the delights of Creole cuisine.

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Creole

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