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and sustainable ingredients
Charmingly illustrated by Benigni
Atlanta: Atlanta Gas Light Co
In this her eagerly anticipated fourth cookbook
Cuisine d’un Cancre (Glenn Viel) Parsi and sustainable ingredientsThis book is in French. After a first book that took us inside his mind, three Michelin starred chef Glen Viel offers a new, very personal work, organized around 6 chapters. Texts and photos, with recipes scattered throughout the pages. Roots (goose barnacles, potato cachet), Haven in the South (anchovy tart, small boat, knives with feet in the water, pissaladire), Living (artichokes, shiso, beggar's fruit, layered ceps, Baumanire bread), Materials
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