Pasta Otherwise (French Edition) By William Ledeuil

Name: Pasta Otherwise (French Edition) By William Ledeuil
Brand: La Martinière
SKU: 9782732477794
Price: 33.18 EUR
Availability: InStock

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With Pâtes autrement, the Michelin-starred chef William Ledeuil elevates the world of pasta by exploring their diversity: Italian, Asian, traditional, or reinvented. From the richness of flours to broths, sauces and condiments, the book reveals a true library of flavors through 80 creative and delicious recipes, beautifully illustrated by culinary photographer Louis-Laurent Grandadam.

Author: William Ledeuil
Language: French 🇫🇷

€33.18

In stock, delivered within 1 to 5 working days

Description

In Pasta differently, the renowned Michelin-starred chef William Ledeuil restores an essential food to its former glory. Too often confined to an image of simplicity, the pasta reveal here all their cultural, culinary, and sensory richness.

The book begins with an exploration of the different families of pasta, their origins, and their preparation techniques. The author highlights the variety of Flours – of the Wheat to the buckwheat, passing by the Kamut – and shows how each influences texture, flavor, and creativity.

To enrich this universe, William Ledeuil offers some Ingredient boards detailing the herbs, flowers, cheeses, citrus fruits, and spices that accompany and enhance pasta. In addition to these are the essential bases: fragrant broths, , flavored butters, , flavorful sauces and refined condiments that pave the way for an infinite variety of gourmet variations.

The heart of the book lies in its 80 unpublished recipes where Italian, Asian, and contemporary influences intersect:

Marine flavors: Linguine with black sesame condiment and grilled squid.
Meaty flavors: Rigatoni, lacquered quail, papaya, and fried onions.
Plant inspirations: Stewed snails with confit tomatoes, baby apples, and beans.
Franco-Asian mergers: Pho soup with chicken and foie gras.

Each recipe is conceived as a Gastronomic creation and is accompanied by signed photographs Louis-Laurent Grandadam, a specialist in culinary and travel photography. His images magnify the subject, colors, and textures, offering a complete sensory experience.

This book is more than just a collection of recipes: it is a true library of flavors, a culinary journey where the pasta, in their diversity, become a medium for creative and gastronomic expression. An essential work for cooking enthusiasts, lovers of Italian and Asian gastronomy, or those who wish to rediscover a universal food in a completely new light.