Description

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Master chef Jean Sulpice reinvents the classic French snacking cake—a baked dish made from four basic kitchen staples mixed with sweet or savory ingredients to create a vast repertoire of recipes.

The traditional French snacking cake—a favorite dish to bring to gatherings—is the first recipe French children learn at home and made from pantry staples of flour, egg, fat, and yeast combined with any number of sweet or savory ingredients. Two-Michelin-star chef Jean Sulpice updates these classic favorites taking inspiration from fresh seasonal ingredients.

Divided into two parts, the book includes twenty-five savory and twenty-five sweet baked recipes that range from simple to extravagant for all occasions. Savory dishes include lobster avocado bagel, curry cauliflower cake, fresh pea cake bites, truffled Jerusalem artichoke cake, asparagus tortilla cake, blue cheese and celery cake, chorizo and mussels cake, and bacon cannelloni cake. The sweet recipes include coconut jasmine roll cake, strawberry lemon cake, chestnut cake, gluten-free walnut cake, apricot rosemary petit fours, waffle cake, rum-banana cocktail cake, and almond, peach, and marigold cake. The book highlights the chef’s passion for fresh ingredients with sidebars on his five favorites: Beaufort cheese, chocolate, fresh herbs, saffron, and crayfish.

From childhood classics to modern innovations, this book will provide the home chef—from beginner to expert—with fifty recipes for an impressive variety of simple but memorable treats.

About the Author

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Jean Sulpice started training as a chef at age 16. He has earned two Michelin stars in Le Restaurant Jean Sulpice in Auberge du Père Bise, on the bank of Lake Annecy in France. He takes inspiration from the lake and its surrounding landscape to produce seasonal recipes that celebrate the rhythms and beauty of nature.