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La transmission au coeur de ma Cuisine
New product
In this book, Eric Pras wishes to make his recipes accessible to as many people as possible. There are 30 recipes from the restaurant to the house.
To bring the gustatory emotions of gastronomy to the heart of the home. His dishes draw a sensitive portrait of the cook, animated by reports from producers (saffron, red fruits, etc.) and the testimonies of chefs who have marked his career, revealing all his know-how and his creative generosity.
Text all in french
336 pages
Format : 8.66 x 11.02 inch
© 2021 Éditions de La Martinière, une marque de la société EDLM
WITH THE COLLABORATION OF
HÉLÈNE LUZIN
TEXT
PHILIPPE TOINARD
PHOTOGRAPHY
JEAN-CLAUDE AMIEL
STYLISME
SANDRINE GIACOBETTI
Text all in french
336 pages
Format : 8.66 x 11.02 inch
© 2021 Éditions de La Martinière, une marque de la société EDLM
WITH THE COLLABORATION OF
HÉLÈNE LUZIN
TEXT
PHILIPPE TOINARD
PHOTOGRAPHY
JEAN-CLAUDE AMIEL
STYLISME
SANDRINE GIACOBETTI
