Product Description

The greengrocers of the Middle Ages sold "species aromatica" from around the world as flavourings for food. The availability of spices is greater than ever as we use ingredients from the four corners of the globe. These recipes were devised by the chefs from one of the world's best-known food shops: Fauchon. From cocktail nibbles and starters, through fish, meats, vegetables and finally the glorious desserts, jams and chutneys whose secret ingredient is one of the magical spices, sweet or savoury.

Product Details

• Amazon Sales Rank: #682654 in Books
• Published on: 2003-06-15
• Format: Illustrated
• Original language: French
• Number of items: 1
• Binding: Hardcover
• 184 pages

Review
Founded in 1886, Fauchon opened on the Place de la Madeleine in Paris, full of the scents and aromas from spices collected from around the world. Today it is still a Mecca for the most discerning connoisseur of fine ingredients, stocking over 96 different spices impeccably presented and served by the expert staff and chefs. "Chilli to Vanilla" is a celebration of the excellence of these French grandmasters and their use of spices in the delicious ready-to-cook department of the shop today. From scrambled eggs with apple-turmeric chutney to vodka and Sarawak pepper sorbet; roast lamb with harissa and langoustines with chanterelles and seven spices; chocolate creams with sweet chilli and berry sabayon with Bourbon vanilla, every recipe embraces one of the spices for which Fauchon is renowned. Accompanied by the superb photographs of Jean-Pierre Dieterlen and every recipe enhanced with a chefs tip, this is a must for all purveyors of fine food, Francophiles, and anyone loving good, tasty food with that extra frisson of "je ne sais quoi". - Lucy Watson