Recipes and programs, the best from France

There are many cookbooks, but rare are works that contain recipes from the best bakeries, pastry shops, butcher shops, pastry shops, fish shops, etc. Fortunately, Income and transfersrecently launched on our side of the Atlantic, brings together recipes from France’s finest from the areas that will make your mouth water.

The job, available now in Quebec, is actually the fifth in a series highlighting the best of desk jobs in France (and elsewhere), but not only that; Among other examples, we are also casually presented with the work of potters, ceramists or even marketers. Enough to prove that you can reach the pinnacle of your art, no matter what kind of art you are talking about.

But a beautiful book is first and foremost a cookbook; Moreover, it is impossible not to pay tribute to the quality of this publication, be it the clarity of the recipes, the detail of the photographs (each recipe has the right to its own shot of the final result) or even a seemingly trivial detail. , but what is important: once the recipe is selected, the book can remain open. So you can of course follow the given recipe as long as you hold the ingredients with both hands.

We would also appreciate that some recipes can be followed step-by-step in video format by scanning a QR code with our phone. However, it is strange that this is not suggested in all recipes. Moreover, some of them require deeper knowledge in cooking, at least to understand the terms used and the actions taken to achieve the final result.

We might also like to see some units converted to imperial units. Still works for weight or volume of liquids, but oven temperature requires an extra step. Nothing that a conversation (or a dedicated website) couldn’t fix, but still, for a book selling in Quebec and throughout North America, it seemed logical. Moreover, all the work was published in French and English.

A very well done job, a job that makes you want to enjoy the sophistication of French gastronomy. Income and transfers This is a book that will encourage amateur cooks to delve into the world of finer cuisine… and enthusiasts looking to improve their skills.