Paru le 27/06/2012 | Cartonné 91 pages
Tout public
photographs and style design Claudia Albisser-Hund, Jean-Luc Syren, Valérie Walter | translated by Susan Brown
Hailing from fire and earth, the culinary potteries from Soufflenheim built their reputation a long time ago.
Emperor Frédéric Barberousse granted the potters from Soufflenheim and all their male descendants the privilege of extracting from neighbouring forests the clay and firewood necessary for their art.
The potters' imagination did the rest. Today, there exists a vast array of potteries designed for cooking, from the classic Baeckeoffe terrine to the must-have Kougelhopf or Lammala moulds, as well as plates, dishes, bowls... enough to please the most demanding Cordon Bleu chefs.
