Cotriade, stuffed carpet shells, angler
ragout, kig ha fars, pancakes and kouign
amann... These are just some of the
mouth-watering recipes in this collection by
Jacques Thorel. The Breton recipes in this
book use the finest traditional ingredients,
such as scallops, fresh fish, buckwheat flour
and apples, to concoct delectable dishes
bursting with flavour.
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