Creole is a lively cookbook featuring food from the Caribbean, where influences from Asia, Africa, India, France and Spain blend in a refined and colourful cuisine. It includes 163 recipes by Guadeloupean chef Babette de Rozieres, and over 260 colour photographs and 55 colour illustrations.
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'Even those for whom toast is a challenge will be seduced by the pictures and recipes in [...] Babette de Rozieres's sumptuous book.' The Times '[a] bright and colourful collection of sun-drenched recipes.' Waitrose Food Illustrated 'West Indian Creole cooking is not hugely well known in the UK, but the latest recipe book from Guadeloupean chef, Babette de Rozieres, is set to change this shoddy state of affairs. ... Intriguing dishes include conch ravioli, mardi gras beignets, deep-fried shark, and stuffed clams.' Restaurant Magazine
About Babette de Rozieres
Born in Guadeloupe, Babette learned the complexities of Creole cooking from her Grandmother and from there began her love affair with West Indian cuisine. Now a celebrity TV chef in France, she is the owner of the famous restaurant Le Table de Babette in Paris, where she offers her customers the delights of Creole cooking.
Table of Contents
Introduction by Babette de Rozieres; Fish and shellfish; Meat and poultry; Vegetables and fruit; Sauces; Desserts and sweets; Punch; Index
Creole by Babette de Rozieres
Babette de Rozieres
Used - Well Read
Phaidon Press Ltd
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