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Book Konjac Pastes, Health and Gastronomy
Konjac Pasta, Health and Gastronomy Book
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Technical Data
| Capacity | Written in French |
|---|---|
| Product origin | Made in France |
Read more
Everything you need to know about Konjac!
Trendy slimming food, konjac is well talked about!
But what is it?
How to consume it?
How is it made?
All the answers to your questions can be found in the book Konjac Pasta, Health and Gastronomy!
You will find:
- A section around Konjac
- Feedback from Konjac professionals
- Recipes from chefs and bloggers
- Everyday recipes, starters, main courses and desserts
- A “Did you know?” section
128 pages - Via Natura Editions
PEFC paper - Imprim'vert printing
For all lovers of gastronomy and well-being!
A book with which you will love cooking, informing yourself, and enjoying yourself!
Recipes tested and enjoyed by the AROMANDISE team.
Summary:
Page 9 - 19 - Around Konjac
Benefits, Origin, History and Consumption, culture and production
Page 20 - 27 - Words from the pros
Page 28 - 41 - Pro recipes
Page 42 - 69 - Blogger recipes
Page 70 - 117 - Everyday recipes
Page 118 - 123 - Did you know?
Extract from the book
Konjac, much more than a simple slimming food
Konjac, from its Latin name Amorphophallus Konjac, is a rhizome plant native to Asia where it has been appreciated for centuries. [...]
This book is intended to raise awareness of the potential of this simple, everyday food, while offering recipes adapted to our Western tastes and uses.
It was designed and written to be accessible to everyone in an interactive mode. In the form of conversations, our experts respond to many questions about Konjac to explain its properties or its history, its culture and the traditions that concern it. Chefs will be there to offer you 38 delicious and balanced recipes with Konjac to combine pleasure and health.
ATTENTION BOOK WRITTEN ONLY IN FRENCH.
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