Collection(s) : Aimer
Paru le 19/01/2013 | Relié 140 pages
Tout public
photographs Claude Herlédan
Cotriade, stuffed carpet shells, angler ragout, kig ha fars, pancakes and kouign amann... These are just some of the mouth-watering recipes in this collection by Jacques Thorel. The Breton recipes in this book use the finest traditional ingredients, such as scallops, fresh fish, buckwheat flour and apples, to concoct delectable dishes bursting with flavour.
