Pasta autrement by Wiliam Ledeuil | La Martinière

Too often we forget their diversity : it takes on its full meaning in this generous book, which invests in every aspect of this Italian and Asian commodity, and above all unanimously appreciated.

He introduces us to the families, their preparation, exploring all the nuances offered by the flours, from wheat to buckwheat, via kamut.

To enhance this rich universe, the Michelin-starred chef offers platters of ingredients (herbs, flowers, cheeses, citrus fruits and spices), and reveals the secrets of essential preparations (broths, butters, sauces and condiments) that reveal an infinite number of possible variations.

He uses this palette of ingredients and words (parpadella, dischi volanti, soba) to imagine 80 exquisite recipes with marine flavours (linguine, black sesame condiment, grilled squid), meat flavours (Rigatoni, lacquered quail, papaya, fried onions), bucolic flavours (simmered lucache, candied tomatoes, dwarf apples, broad beans), or Franco-Asian flavours (Chicken and foie gras soup).

A veritable library of flavours for a signature food.