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Le Pain Quotidien Cookbook, by Alain Coumont
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Full of favorite recipes from the Le Pain Quotidien kitchens, this book is a little slice of 'our daily bread' that you can enjoy at home.
Le Pain Quotidien Cookbook presents over 100 recipes for simple, elegant and healthy fare - handmade bread, breakfast, tartines, soup, salads, sharing dishes and desserts. Le Pain Quotidien is best known for its organic bread and its signature tartines but it's also about sharing great food made with love at any time of the day. With everything from grissini, baguettes and focaccia to chia seed banana muffins, buckwheat pancakes with chestnut puree and toasted camembert & walnut tartine and from roasted golden beetroot & chicken salad to mussels, potato & saffron aioli soup, Alain Coumont reveals all the tricks of the artisan baker and home chef.
- Sales Rank: #48461 in Books
- Published on: 2013-06-11
- Released on: 2013-06-11
- Original language: English
- Number of items: 1
- Dimensions: 10.00" h x 1.25" w x 7.75" l, 1.96 pounds
- Binding: Hardcover
- 256 pages
About the Author
Le PainQuotidien began in 1990 as an artisan bakery in Belgium and has evolved into a chain 172 restaurants worldwide serving delicious, slow-fast food that does you good - all handmade with the best organic and local ingredients.With its communal tables where guests can sit and eat together in a tranquil, rustic environment, Le Pain Quotidien transports its customers to a simpler way of life. Worldwide locations include Belgium, France, Switzerland, the United Kingdom, United States, Kuwait, United Arab Emirates, Turkey, Russia, Qatar, Australia, Spain, Mexico, Bahrain, India, Japan, the Netherlands and Brazil.
Alain Coumont founded Le Pain Quotidien and currently serves as the Company's Chief Creative Officer. In this role, he remains the driving force behind the brand's dedication to organic ingredients. Prior to founding Le Pain Quotidien, Alain began his career working as a chef with Michel Guerard, Georges Blanc and Joel Robuchon.He lives with his family near Montpellier, France.
Jean-Pierre Gabriel is an award-winning author and photographer. His coauthored titles, Cacao: the roots of chocolate with Dominique Persoone and Matiere Chocolat with Stephane Leroux, both won Gourmand Cookbook Awards in 2009.
Most helpful customer reviews
12 of 13 people found the following review helpful.
Great cookbook
By Barbara J. Rudin
I really like this book because it has great pictures of the food and includes many vegetarian recipes. If you want to make wonderful bread from scratch, you can learn it here, including making a sourdough starter. I don't buy many cookbooks anymore, but I thought this one was worth it.
6 of 6 people found the following review helpful.
One of my favorite cookbooks
By Sillysynapse
best book ever. love every recipe I've tried - and I've tried 11 recipes so far. He has recipes for breads, breakfast, tartines, soups, salads, entrees, and desserts. Healthy ingredients. Quick cooking/preparation. Beautiful pictures. He doesn't pad and fluff the text up with superfluous nonsense like American Test Kitchen books. Actually, the descriptors are minimal. The bulk of the text lies in the instructions, which are great. There aren't paragraphs of impertinent narratives and comments that have no impact on your preparation of the meal, which is awesome. Kudos to Coumont for many reasons. It is a straightforward recipe book full of delicious, interesting combination of flavors you wouldn't have envisioned on your own, which enliven and broaden the palate. Simple servings can be delectable, healthy, satisfying, and yes...beautifully plated!! I'm so glad I happened on his restaurant in Philadelphia and discovered his goods and the cookbook. Dessert section is fantastic. I love baking. I have been repeatedly disappointed with American desserts and American-written dessert cookbooks. The European patissiers, I will more likely trust. Coumont is a genius.
10 of 12 people found the following review helpful.
WONDERFUL BOOK!
By CatLady
I have always gone into the restaurants and enjoyed their food. The book does not disappoint. And as usual, great food comes from simple recipes. Nothing complicated. And gorgeous photos.
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