Very nice book, especially when you're new at this. I especially appreciated the glossary that allows to become familiar with the new products we are talking more and more at this time without knowing what it is exactly, or their potential role in a recipe. Here, in a relaxed, the author makes them into his recipes in his kitchen every day. A kitchen for himself but also for others, precisely because its dishes make you want to be eaten even by those who should not watch their diet closely (no miamia insipid) and are offered as on a large restaurant menu . A salutary opening to avoid having to choose to forego the pleasure of sharing a good meal or suffer the frustration of seeing others eating foods that are forbidden us. There is always a third option as said another ....! I wrote a post on the issue on my blog: [...]
