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Of Clea. Photographs Myriam Gauthier-Moreau. Every spring the agar-agar meets an enormous success in
Japan: this small white powder inflates to the contact of water and permits to
prepare some dishes quickly to the cloying and slightly laxative virtues. Every
spring the Japanese anxious of their line, adopt this ingredient to the caloric
contribution close to zero to get thinner without undergoing the sensation of
hunger, to purify their organism, to cook quickly and light... Terrine of
eggplants, cream caramel, tarts with the lemon... Clea was back at work with talent of the gluttonous
standards. The agar-agar allowed him to alleviate the sugary or salty dishes
while reducing the quantities of flour, of .ufs and mÍme of sugar (in jams).
Author Claire Chapoutot is graduate in social studies applied to the food. More
known in the world of the culinary blogs under the pseudonym of Clea, of the
blog Clea Cuisine, she/it unites in this book his/her/its two passions: Japan
and the kitchen bio. 72 pages - Format 16 x 22 cm
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