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Dans ce nouvel opus, William LEDEUIL invite à parcourir en 80 recettes un paysage culinaire aussi haut en couleurs que subtil en goût. Le Chef étoilé allie la recherche des caractéristiques nutritives des aliments et l’élan de créativité qui fonde sa cuisine, pour donner à la pâte toute son envergure dans un livre généreux, ludique et esthétique.
Photographe : Louis Laurent Grandadam
Editions de La Martinière 2016 – 224 pages
In Bouillons, a practical and accessible book, William Ledeuil unveils the secrets of his light and unique cuisine enlightened with Asian flavours. With 15 years of experience and a playful spirit, William Ledeuil gathered 80 recipes where you will find everything about the many ways of preparing bouillons and discover how fundamental they are in both French and Asian cuisine.
In this work, William Ledeuil reveals all the secrets of an inspired, refreshing cuisine. Sixty products, 30 basic recipes and 67 recipes organized by season, with tips and technical info on equipment—and even the chef’s list of special addresses. The ultimate Ze Kitchen Galerie book.
From the KGB’s famous “Zors-d’œuvres” to the mysterious “Impossible to find,” along with the bouillons, and steamed and deep-fried dishes, William Ledeuil presents his vision of food in 80 original recipes.
William Ledeuil’s first book already summed up the quintessential aspects of his art-inspired cuisine. Like a painting, the recipes are presented in a masterful composition of colors and flavors.
This small book printed on wove paper and with a linen binding presents the best way to cook this unique shrimp, the obsiblue. Produced in partnership with Nicolas Houlbert, this beautiful object offers ten original recipes based on this single exceptional product. It’s a true culinary initiation for enlightened connoisseurs.