by Lou Hugo · Romain Pages · tapa blanda · ISBN 9782843503528
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«Carpaccio et tartare» is the cookbook by Lou Hugo, published by Romain Pages in paperback (96 pages, in French).
Carpaccio and tartare, raw meat or fish, become here more than recipes: the book proposes understanding their preparation as a cultural act. It includes various carpaccio and tartare proposals, explained as a preparation that rehabilitates the raw product and returns it to the table with intention and care.
Published in 2010, the book includes a foreword by Jean-René Jahény and photographs by Jean-Pierre Duval.
For cooking enthusiasts and fans of raw-product dishes who want to prepare carpaccio and tartare with a cultural foundation.
