THE ATLAS COOKBOOK (anglais)

80 recettes issues de 20 pays, classées en 4 saisons.

Pour chaque pays on trouvera une fiche d'identité, son histoire gustative et ses principaux ingrédients.

Le livre est composé de 4 chapitres: Summer: Colombia: corn and chorizo salad..., Argentina: whipped oregano cheese with roasted vagetables..., Peru: cabage and uchucuta coleslaw..., Brazil: warm crab scrambled eggs with polanta..., Bolivia: burnt sweet potato with puffed quinoa, quinoa milk and chives...; Autumn: Turkey: salt-baked kohrabi with caramelised onion yoghurt and poppy seeds..., Syria: mint potatoes with sweetbreads and herb and onion salad..., Lebanon: za'atar roasted chicken with fatteh..., Iraq: baba ghanoush with mint olive oil and savoury halva..., Israel: smoked eggplant with pistachio and vine leaves...; Winter: Greece: pickled bonito capers and potato salad..., Portugal: grilled octopus with garlic and rosemary..., Spain: green gazpacho with thyme-pickled mussels..., Italy: whole burnt cabbage inspired by vitello tonnato..., France: roasted apples with onion glaze and gruyère...; Spring: Thailand: oysters with nam jim granita..., China: crunchy fried rice with scallop and egg..., Indonesia: pork jowl with tamarind sambal and garlic spinach..., Vietnam: wagyu beef pho tartare..., Cambodia: watermelon salad with peppered pickles...

Certaines recettes sont notées vegan ou végétarienne.