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Coing et Rhubarbe (Quinces and rhubarb) | Cooking Books

Coing et Rhubarbe (Quinces and rhubarb) | Cooking Books

Title details

A book on seasonal fruits (autumn for quinces and spring for rhubarb) that abound at certain times of the year and that we don’t know how to cook anymore. Some original recipes to

bring up to date those vintage fruits.

In the book
• A botanical and nutritional introduction to these two plants. Both are natural appetite suppressants (few calories and rich in fibers).
• 30 sweet and salty recipes to play with the sour taste of these two fruits

With quinces : Salty recipes (pizza, tajine,...) and many sweet recipes, from the quince fondant to the classic quince paste.
With rhubarb : Salty dips, sour tarts and cheesecakes.

A book on seasonal fruits (autumn for quinces and spring for rhubarb) that abound at certain times of the year and that we don’t know how to cook anymore. Some original recipes to
bring up to date those vintage fruits.

by Clea

Clea is a well-known food blogger in France. She has a diploma in social sciences applied to food. Since the success of «Agar-agar, the secret slimming-helper of Japaneses», about
fifteen books from her have been published by La Plage editions, some of which have been translated in Spanish, German, Flemish... 

Photography  by Linda Louis

16 x 22 cm | 25 color photographs | soft cover | 72 pages | (13,000 words)

Categories: cooking books

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