by Francine Claustres · Gisserot · tapa blanda · ISBN 9782755801279
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«La cuisine au vin» is the cookbook by Francine Claustres, published by Gisserot in paperback, with 64 pages, in French.
This recipe book proposes using wine as a fundamental cooking ingredient, not just as an accompaniment to dishes. Drawing on the substance and aromas of wine, Francine Claustres prepares soups and sauces, fish and seafood, meats and game, and also desserts, to show the possibilities of wine in French cuisine.
Published on 29 October 2009, it is part of the collection 'Les recettes d'or de la cuisine'.
A book intended for fans of French cuisine who want to integrate wine into their recipes, beyond pairing.
