Simple Nature 150 New Recipes for Fresh, Healthy Dishes
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- Englisch ausgewählt
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Beschreibung
Produktdetails
Einband
Gebundene Ausgabe
Erscheinungsdatum
12.03.2019
Verlag
Random House N.Y.Seitenzahl
380
Maße (L/B/H)
25/19,7/3,8 cm
Gewicht
1468 g
Sprache
Englisch
ISBN
978-0-7893-3661-3
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 flavor.
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 favor 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 flavor.
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 flavor.
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 favor 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 flavor.
This volume takes a more holistic approach to mealtime and includes tips and ideas for reusing leftovers and reducing waste.
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