Le Pain Quotidien Cookbook : Delicious Recipes from Le Pain Quotidien
Overview - Full of favorite recipes from the Le Pain Quotidien kitchens, this book is a little slice of 'our daily bread' that you can enjoy at home. Le Pain Quotidien Cookbook presents over 100 recipes for simple, elegant and healthy fare - handmade bread, breakfast, tartines, soup, salads, sharing dishes and desserts. Read more...
More About Le Pain Quotidien Cookbook by Alain Coumont; Jean-Pierre Gabriel
Full of favorite recipes from the Le Pain Quotidien kitchens, this book is a little slice of 'our daily bread' that you can enjoy at home.
Le Pain Quotidien Cookbook presents over 100 recipes for simple, elegant and healthy fare - handmade bread, breakfast, tartines, soup, salads, sharing dishes and desserts. Le Pain Quotidien is best known for its organic bread and its signature tartines but it's also about sharing great food made with love at any time of the day. With everything from grissini, baguettes and focaccia to chia seed banana muffins, buckwheat pancakes with chestnut puree and toasted camembert & walnut tartine and from roasted golden beetroot & chicken salad to mussels, potato & saffron aioli soup, Alain Coumont reveals all the tricks of the artisan baker and home chef.
- ISBN-13: 9781845337483
- ISBN-10: 1845337484
- Publisher: Mitchell Beazley
- Publish Date: June 2013
- Page Count: 256
- Dimensions: 9.8 x 7.8 x 1.1 inches
- Shipping Weight: 2.1 pounds
Books > Cooking > Regional & Ethnic - European
Publishers Weekly Reviews
Publishers Weekly® Reviews
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More than 100 recipes from the world-wide restaurant chain Le Pain Quotidien have been compiled and broken down into chapters titled “Breads,” “Breakfast,” “Tartines,” “Soups,” “Salads,” “Sharing,” and “Desserts.” Founder/coauthor Alain Coumont’s idea of “simple, wholesome and sustainable food, to share with your friends and family around your own kitchen table” has led to a well-edited collection of sweet and savory recipes. Adventurous flavor combos can be found in mocha and caper butter with crostini, and pancetta fried rice and wilted greens. While butter and sugar are staples of many baked goods, an emphasis on healthy eating comes through with nutritional information in headnotes, and recipes including quinoa and grilled vegetables with tomato sauce. International flavors are represented—from the Middle Eastern-inspired labneh, herb, and cucumber tartine to merguez sausage with carrots and chickpea purée from North Africa. Whimsical-yet-sophisticated illustrations, along with top-notch photographs, make for a well-designed book containing a worthy collection. (June)