Over 200 recipes and variations to concoct some excellent dishes, just for two. Dinners for small and big occasions, sweet delicacies, ideas for long brunches: each recipe is designed for two!
Simple and quick to make verrines, prettily presented, to make up a mine of original and surprising ideas, combining amazing assortments. For all tastes and gourmets.
Remember… the traditional recipe for Tatin apple pie, the unavoidable lemon pie, the tasty Mirabelle tart. Some put fruit alone in the limelight and some are a clever blend of creamy and fruity flavours.
We don’t have to introduce you to these little round cakes! Deliciously crunchy and soft at the same time, macaroons belong in sweet dishes along with small cakes, madeleines, or cannelés and also fruit chutney.Yummy! Which summer are you looking forward to!
Discover the art and pleasure of making over 300 jams, jellies, marmalades and chutneys, with all the techniques to make them a success. Follow all the fruits of the orchard to the jam cupboard! From apricot to tomato, over 50 recipes for all seasons.(in French)
The word jam probably conjures up memories of the copper jam pan and the tempting smells which filled the kitchen on summer afternoons. In this book, Amélie Bar introduces you to around 300 traditional, original and sometimes unexpected recipes, among them vegetable jams. A good way to spoil friends and relations all year round. (in French)
This recipe book is the fruit of the wide experience that Lili has decided to share with us. But she also gives us some tips which will help you to do just as well, for the pleasure of friends and relations. To each season its fruit. To each fruit its jams or jellies. After a few pages of Lili’s advice on the fruit, jars, sugar, the tools and the "little tips", each jam is presented with precise quantities of ingredients, the recipes and specific advice for each preparation. Marriages of fruit and subtle aromas of these simple and easy recipes will enable readers to make exceptional jams, much better than industrial productions. All through the preparation of her jams, Jack VARLET was Lili’s close partner and witness. He took hundreds of photos and, with his talent, enhanced the natural beauty of the fruit and the infinite palette of natural colours. (in French)
This book, illustrated with appetizing photos, conveys the know-how of three generations, along with some tips and an incomparable knack for choosing the most beautiful fruit and making the most daring mixes. Close your eyes and find the suave and delicate taste of sun-filled fruit, let yourself be bewitched by the transparent colour of the jellies and learn to concoct and preserve delicate sweet-sour compositions which are so refined served with warm meat. the card: traditional recipes (morello cherry jam, crystallized lemon), or the less known (banana jam with smoked tea, peppermint jelly), or even unusual (dandelion flower or rose petal jelly). When the winter comes, you will taste the flavours and memories of seasons gone by. (in French)
Louis Belon has been making jam for a long time and has carefully written down his observations which he compares with those of other keen jam-lovers. Here is the result of all these years of appetizing work. Another book on jam, you moan? Maybe but this one is so clear and complete that it deserves to be read. Clear because the explanations and recipes are the fruit of real and almost daily experiments. Complete because the author has thought about all those for whom the terms of thread, cracked, jelly or marmalade are a form of abstract poetry. He manages the feat of providing in 128 pages a complete presentation of the choice of fruit (and vegetables), the equipment needed, the cooking methods and temperatures and a selection of 80 classical and original recipes for around 40 fruits. Letting you use your personal talent and imagination, this book will become your indispensable guide to making your own delicious jams. (in French)
Have you ever asked yourself the question : « how and why was jam invented? » This book is, of course, a jam recipe book: a hundred or so recipes, with practical advice to make the best jams in the world. What fruit should you buy, which varieties are the best? the different sugar and gelling agents and why use them? How to equip your kitchen, the pans, lemon-squeezers and wooden spoons. Practical advice, but also suggestions for pretty labels, because jam making is good for all the family, for your taste buds and the eyes. (in French)
Strawberries, raspberries or blueberries, blackberries, red currants or rhubarb...All fruit can be made into irresistible delights such as jams, marmalades and jellies. Over the years, the author has invented a myriad of recipes and found different tips for keeping fruit longer. He shares his many secrets with us so that jam time becomes a feast of flavours and a delight for the palate. (in French)
