Same mold for lots of recipes fluted. The recipes are clearly explained, the preparation and cooking times are given in advance. The pictures are beautiful. Advice and tips are given to succeed paste without lumps for example, or to obtain grooved with golden brown or caramel. Also in this book, the history of Bordeaux fluted (grooved owes its name to a small cylindrical mold appointed Gascon "canelat" meaning "flute", his creation is due to the expertise of the Sisters of the Annunciation of the convent, but The story does not stop there).
In summary, forty recipes: * Sugary fluted: raspberries, plums, dark chocolate, fig, lime, rhubarb and strawberry ... * Salt fluted: the duck breast and walnuts, cumin and sesame, bacon and hazelnuts, olives, zucchini and thyme, with foie gras, carrot and ginger ... * Gastronomic fluted: panna cotta with pineapple, marshmallow, cheesecake way, way clafoutis, polenta with lemon and zucchini ...
