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Flavors from the French Mediterranean: Recipes by three Michelin star chef Gérald Passedat
- ISBN13：9782080202512
- 出版社：Flammarion UK
- 作者：Gérald Passedat and Richard Haughton
- 裝訂／頁數：精裝／176頁
- 規格：24cm*19cm (高/寬)
- 出版日：2016/05/06
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Overlooking the sparkling Mediterranean Sea, chef Gerald Passedat draws inspiration from the abundance of local seafood, sun-ripened vegetables, fragrant herbs, and sumptuous wines. Photographs of his beautifully-prepared recipes are complemented by the spectacular land- and seascapes of the south of France--rolling vineyards, olive groves, afternoon sun making medieval towns glow in the warm golden light, shady terraces, and bustling summer markets.The Mediterranean diet is the world''s healthiest delicious cuisine, and chef Passedat shares his classic, generous, and easy-to-prepare recipes that celebrate fresh produce and an overall healthy lifestyle. Appetizers include Provencal-style stuffed vegetables, homemade tabbouleh, pizzas and pissaladieres, squid marinades, and delicious fresh salads. Main courses range from gnocchi, herbed meatballs, roasted duck, spelt risotto, or the regio
作者簡介
Gerald Passedat has held a Michelin three-star rating since 2008. He owns the Petit Nice restaurant in a five-star luxury hotel and runs a chic bistro, a restaurant, and a cooking school in Marseilles' Mucem art museum. He participated in France'sTop Chef. He was named Chevalier of the Legion of Honour in 2010. He previously worked at Les Pres d'Eugenie in Eugenie-les-Bains with Michel Guerard, Troisgros in Roanne, Le Crillon and Le Bristol in Paris, and Le Coq Hardi in Bougival. His passion for underwater diving shows through in many of his seafood-inspired recipes.
Richard Haughton, a London-based lifestyle photographer, has contributed to numerous award-winning cookbooks includingAstrance: A Cook's Book with Pascal Barbot and Christophe Rohat (Prix Careme 2013),Le Cinq with Eric Briffard and Chihiro Masui (Prix de Careme, Prix Bohrer, Grand Prix de la gastronomie Francaise 2012),Poissons: Un Art du Japon, Anton (Best Chef's Book in the World, Gourmand Food Book Awards 2009), Jean-Georges Klein, Toyo,Vin & Mets, Yukawatan Noriyuki Hamada, Kei Kobayashi, Des Abysses a la Lumiere with Gerald Passedat.
Richard Haughton, a London-based lifestyle photographer, has contributed to numerous award-winning cookbooks includingAstrance: A Cook's Book with Pascal Barbot and Christophe Rohat (Prix Careme 2013),Le Cinq with Eric Briffard and Chihiro Masui (Prix de Careme, Prix Bohrer, Grand Prix de la gastronomie Francaise 2012),Poissons: Un Art du Japon, Anton (Best Chef's Book in the World, Gourmand Food Book Awards 2009), Jean-Georges Klein, Toyo,Vin & Mets, Yukawatan Noriyuki Hamada, Kei Kobayashi, Des Abysses a la Lumiere with Gerald Passedat.
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