Title : Cook of the Loire Valley - Sylvie Perrin - book
Summary :
The Loire Valley visited through gastronomy
The Touraine and Angers terroir is a Rabelaisian land, where Grandgousier unearths what he needs to fill his belly and his throat. The range of Anjou and Touraine wines seduces all palates with their mineral character, the mellowness of their whites, or the sparkle of certain vintages. White or red, wine is often used in sauces or desserts to further highlight the harmony that reigns in this region with its prestigious culinary heritage.
But there are no dishes with excessive flavors and richness. Loire Valley cuisine is a matter for master chefs who know better than anyone how to showcase the products of this region known as the "garden of France." The fishermen of the Loire and Maine count in abundance trout, shad, pike, and eels. The poultry is distinguished, the charcuterie renowned, and the liqueur makers have distinguished themselves over the centuries, notably with the creation of Guignolet and Cointreau.
The gastronomy of the Loire Valley includes several famous dishes:
° Rillettes from Touraine
° the famous Crémets d’Angers
° Sainte-Maure Puff Pastries
° Royal Touraine peaches
° the Coopers' Matelote
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EAN : 9782915266528
- Used book
- Book in good condition
- The book matches the photo
