Zéro gras (Zero fat)

May 7, 2018

• Author : Jean-François Piège
Pages : 112 pages
• Publisher :
Hachette Pratique (24 April 2018)
• Collection :
Cooking & Wine
• ISBN-10 :
2017042757
• ISBN-13 :
978-2017042754
• Product Dimensions:
25,8 x 2 x 25,8 cm
• Format Kindle : ePub, PDF and ibook
• Price : 19,95 FREE !!!
• Rating : ⭐⭐⭐⭐⭐⭐⭐ 7/10

Description : You have made the choice to eat more healthily or you must by necessity, eliminate from your plates, some ingredients, this book will quickly become indispensable: Jean-François Trap has indeed you enter his personal kitchen and offers 50 recipes without fats but especially not without flavors! He has developed innovative but easy-to-implement cooking techniques, developed unique seasonings, combined with amazing ingredients, and delivered the results of his step-by-step research. Recipes for every day and every taste, fast and original!.

Authors biography
Born in Valence in the Drome in 1970, Chef Jean-François Piège feeds on his love for products and the earth. He discovered his vocation as a cook at a very young age and it is this job of revealing ingredients that he uses in the service of taste that will guide him through a sublime adventure that he continues to write today. At the heart of the kitchen, Jean-François Piège places the ingredient. This ingredient that we cultivate, that we choose with care, and that we work with technology, control and envy. Because for him, this is the job of a cook: “choosing good and good products, baking, cutting and seasoning them to enhance them”.

Jean-François Piège saw his love of products and know-how encouraged by the demand of great chefs like Bruno Cirino, Christian Constant or Alain Ducasse. In 2007, while he was in charge of the Hôtel de Crillon restaurant “Les Ambassadeurs” in Paris, he did not hesitate to mix the palace’s codes with those of the popular cuisine, and saw his boldness favored by the Gault & Millau who calls it “Cooking the Year”.