by Nolwenn Bernard, Anne Brunner, Clea, Collectif · Editions La Plage · tapa blanda · ISBN 9782842211899
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«L'atelier bio: Ingrédients, recettes et savoir-faire», an organic cooking guide by Bernard, Brunner and Clea (La Plage, paperback, 324 pp., in French).
An organic cooking manual covering ingredients such as grains, legumes, seaweeds, seeds and oils, explaining how to buy, prepare and store them. It includes techniques like sprouting, plant-based chantilly, agar-agar or essential oils, and over 500 recipes grouped by season to make the most of seasonal produce and biodiversity.
Collective work originally published in French in August 2008; the edition includes photographs by Myriam Gauthier-Moreau.
Aimed at home cooks and catering professionals interested in organic food and techniques using natural ingredients.
