Of Valérie Cupillard - Photographs of Emmanuel Cupillard
192 pages - Format: 14 x 21 cm - Bound with fold back.
Make enter the aromas of bergamote or tangerine in your
returns, learn to use the essential oils of mint of the fields or wild dill,
know how to compose with the perfumes of the orange blossom water or geranium
rosat...
Valérie Cupillard, specialist of gastronomy bio, leaned on
the work of the professionals, distillers and producers: she/it selected 22
essential oils and 11 floral waters for their interest and their aromatic
diversity. To shortcoming 160 healthy and gluttonous returns she/it proposes you
to learn to really use these essential oils in kitchen and to enhance them
merely. To know how to play with these refined, refreshing, in bloom, vigorous
flavors... it is to get ready of the unforgettable experiences for the papillas!
Excerpt of the book: A kitchen of the senses What pretty
way to transform the kitchen... some drops are sufficient, of some small bottles
of basis and one takes itself quickly to the game of the associations of
flavors. The returns are more interesting gustativement, it is a real olfactory
discovery bound to the pleasure of the palace that makes us travel. The
essential oils, gases and the hydrolats are a great asset to innovate and to
give more charm again to the plant creations! We chose to work the essential
oils, gases and the hydrolats deliberately as aromas in kitchen to create a
gastronomy all particular opening thus to an infinite olfactory universe. The
essential oil (or gas) is an extract of information, such a quantity of plants
or zests is necessary to collect this liquid that it is very precious of it to
all points of view. The essential oils and gases are to handle with discernment.
In the context of the food, they represent a natural alternative in search of
food aromas. ... You will notice that as using the essential oils in the kitchen
you doesn't only call on the taste but also to the smell and again farther to
our personal memory of the odors. The pleasure is thus gustatory, olfactory and
also emotional. The perfume of these gases touches us the deepest and makes
emerge of the memories, of the emotions. It is a kitchen of the" senses" that,
to every instant of our life, leave us creator in our food.
A few small small bottles permit to play like an artist,
to the composition of his/her/its palette with gentleness, by small keys, minute
and present. A new kitchen that gives a little senses and of sky, bring closer
us of gas and the plant, the plant and the flower.
