Vegetarian Cuisine
Great Treatise on Aromatic Herbs Mireille Gayet
Prefaced by Yves Coppens Who isn't familiar with aromatic herbs? Each of us can name a greater or lesser number of them—ten, twenty, or thirty... But, in ...
Great Treatise on Edible Flowers Mireille Gayet
The idea of eating flowers is far from new, but it's undoubtedly gaining momentum and still surprises many of us. Whether they have Michelin-starred restaura...
Great Treatise on Honey Isabelle Avisse
Of all the products born from the insatiable labor of these astonishing social insects, bees—wax, propolis, pollen, bee bread, royal jelly, etc.—honey, by fa...
Great Treatise on Cereals and Pseudocereals Mireille Gayet
Cereals are a vast subject! But first, they're difficult to define. This Grand Treatise exhaustively covers edible grasses and other seeds of various specie...
A short treatise on yogurt Mireille Gayet
Ubiquitous across the planet, yogurt is nonetheless, very often, a true national, even regional, institution. Who doesn't have their own yogurt? Their own re...
130 Recipes for Severe Allergies Nelly Sabot-Patracone
The recipes in this book were created out of necessity! As the mother of a child suffering from more than twenty allergies, the author began by developing...
Pasta, I love you...All of you! Line de Smet / Olivier Gaudant
Everyone is familiar with spaghetti, farfalle, spätzle, noodles, vermicelli, crozets, angel hair pasta, and more, which have fed, and still feed, billions of...
Tofu, I love you...and how! Béatrice Vigot-Lagardré / Solveig Darrigo-Dartinet
Native to Asia, where it has been consumed for thousands of years, tofu appeared on our Western tables a few decades ago. Once appreciated only by those in t...
Mushrooms, I love you...Wild or cultivated Beatrice Vigot-Lagardré
Consumed and appreciated since Antiquity, mushrooms feature prominently in our gastronomic heritage. From cultivated mushrooms to wild mushrooms, synonymo...
Dried vegetables and legumes, I love you... Béatrice Vigot-Lagardré / Preface by Anne Hudson
Lentils, broad beans, chickpeas, and beans—dried vegetables have long been a valuable dietary resource. Once neglected and wrongly accused of being fattenin...
Rice, I love you...of all colors and origins Aude Mairey - Olivier Gaudant
Along with wheat, rice has been the most widely consumed cereal in the world since the dawn of civilization. It is, of course, the staple food in Southeast A...
The secrets of lacto-fermentation Camille Oger, Luna Kyung
Lacto-fermentation is a world unto itself, a veritable culinary continent long left to granny or food industry professionals. Yet it's part of our daily live...
The art of fermentation - The Gourmet Encyclopaedia Camille Oger, Luna Kyung
Fermentation is an age-old art, and it's more relevant than ever to those who want to eat better. Discover how to ferment your food and how to prepare it wit...
The flavors of sacred India - Pankaj Sharma
The food, in Hinduism, has its own qualities - balance and purity (quality sattva); energy, strength, passion and desire (rajas qualities) or inaction and he...
The New Flavors of Sacred India - Pankaj Sharma
60 simple and gourmet Indian vegetarian recipes Pankaj Sharma invites us on a real sensory journey through these pages, making us walk the spicy streets and ...
The flavors of Zen Taïkan Jyoji & Françoise Dye
In the heart of the Ardèche, the Zen Center of the Green Cliff, led by Taïkan Jyoji, receives practitioners and trainees, providing them, besides teaching, l...
Yogi Food Clémentine Erpicum
More than just a discipline, is yoga a way of life for you? Then your diet is part of it. "Eating yoga" means listening to one's body. Taste the right ing...