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