Pastei & Pate
Burgundian dishes to lick your fingers
- Everything you need to know about the preparation of pâtés and pies
- With a step-by-step explanation of the basic recipes
- Something for everyone because of the large variety of fillings: from fruit and vegetables to meat and fish
Stéphane Reynaud has a restaurant in Montreuil (near Paris) in France. As a grandson of a butcher he grew up with meat, a product that he takes very seriously. He enjoys cooking for friends and family - not least for his three children. The much-praised A propos bistro, Roast, 365, Barbecue & plancha and Hart, liver, kidneys, have been published earlier.
Specifications:
| Language: | Dutch |
| Pages: | 192 |
