Epic, novels, recipes … ten gourmet reading tips for summer

1. Fans of historical novels will appreciate Savoisy epic Written by Michel Barrier, In addition to well-designed detective stories, she recounts the culinary evolution and always provides a notebook of period recipes at the end of the book. Nine volumes that sweep across culinary history, from the Middle Ages to the beginning of the twentieth centurye Horn, along with the famous mother Brazier.

2. Another tip for food police fans, The sniper, his article and his rifle By Chang Kuo-li (Black Series Collection, Gallimard). In Taiwan, Supervisor Wu and sniper Ai Lee, better known as Alex, kept us fascinated with 359 pages…and served us fried rice!

3. Among the beautiful texts, let us refer to the delicious Free market, crossword puzzle By Angélique Dailcroix who invites us to wander through Malakoff Market while discovering a beautiful exhibition of influential figures (Éd. de l’Épure).

4. In the same collection “Qu’a pas de nom” in Ed. From Epure, don’t miss cooking feeling By journalist Jackie Durand: Like no other, he recounts the feelings of tasting the dishes that permeate his memories and travels.

5. sensitive in form as in content, Anna’s notebook is a little gem edited by Menu Fretin. Édouard de Pomiane chronicles the life of Anna, a chef with a chaotic career who becomes a jack of all trades in Paris.

6. To travel and discover other cultures, especially Asian cultures, choose one of the books from the “Le Banquet” collection by Ryoko Sekiguchi in Éds. Picquier: Special note wild herbs Written by Hisao Nakahigashi, A real life lesson.

7. Let’s not forget to mention some of the classics; For my part, I have a particular fondness for NagoriRyoko Sekiguchi’s touching book that takes a poetic and disturbing look at the temporalities that rule us (Paul). An invitation to meditate on the horizon.

8. Out of classification, the book How to cook for smart people By Marie Delcourt (Belles Lettres) is a reissue of a post-WWII book packed with practical advice and common sense in cooking, in a delicious and humorous style!

9. For lovers of the excellent quarterly newspaper Ageusia. random food diary (Menu Fretin) Available for free and by subscription, it is perfect for understanding charming words. Did you know that escarlatin was a type of cider Cotentin and that Apogon is the king of red mullet with tender flesh and a very sought after, swimming in the waters around Malta?

10. To end on a high note, mafia sitting by Jack Karmwall to Eds. Actes Sud invites us to the patrons table along with Vito Genovese or Lucky Luciano!

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the recipe

Apricot honey rosemary olive oil

Recipe taken from Free market, crossword puzzle by Angélique Dailcroix, book published by Éds. from Epure

This recipe will surprise you with its originality and simplicity, but it holds the promise of great delicacies.

Ingredients

a dozen apricots
honey
olive oil

Open and dig apricots.

In a bowl, prepare a mixture of 2/3 honey to 1/3 olive oil.

Dip the apricot halves into the mixture before placing them one by one on the baking tray. Put a sprig of rosemary on each.

Bake for 10 minutes in a hot oven, until the apricots sweat. Her feet are warm.

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