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Gratins: Golden crusted sweet and savory dishes (american edition, 2002) |  |
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One could have believed that gratin was declined around zucchini and potato. Hé well not! In testifies this new opus to Christophe Felder, pastrycook chief of the Crillon hotel in Paris . The cook of Alsatian origin had already delivered alternatives around the clafoutis. He thus goes back to the work for gratins sweetened and salted, described in detail and remarkably photographed by Jean-Louis Motte. On the whole, it is not less than 80 receipts! Gratin of apricots, biscuits spoon in Cointreau, Gratin of semolina to the mirabelle plums, or Gratin of scallops, aubergines to the Parmesan and vegetables of garden. More or less traditional dishes to which some surprising suggestions like the Gratin of cola are added to raspberries, of lambic Krieck and black cherries, that of batavia and white onions, oysters to champagne. Good and very good, certainly, but especially of the dishes clever, often economic, and quickly realizable.