Description
With these 60 recipes, you'll get to savour berries in all ways imaginable: fruit wine, jams, jellies, grilled swordfish with blueberries, clafouti, fois gras with figs, soups, crepes. Jean-Paul Grappe's vast teaching and culinary experience has made him one of the most well-known and well-respected chefs in Quebec.
About the author
Originally from Dijon, Jean-Paul Grappe has been a professor and kitchen chef at l'Institut de tourisme et d'h�tellerie du Qu�bec since 1956. His vast experience in the domains of cooking and teaching has made him a well-respected francophone chef. He's also the author of Gibier � poil et � plume and Poissons, mollusques et crustac�s, published at �ditions de l'Homme.
