Quebecois and French timelessness conveyed in 125 recipes by an award-winning chef. Deep and delicious classics from Quebec and France kick off the collection: cretons, tourtière, tarte au sucre, coq au vin, tarte tatin. The second half features recipes from the author’s restaurant, St. Lawrence: lobster terrine, gravlax, endive salad, as well as approachable and simple recipes for roast chicken, quiche, and essential sauces and stocks. A final menu chapter brings it all together.
Details:
- Hardback / 344 pages
- Published 8 November 2022
