Ripailles : traditional French cuisine

870 Pages·2015·51.11 MB·English

by  Morel

For the four I love, Isa, Jean, Zoé, Basile.
A big thank you to Marie-Pierre who survived a horde of surfers and an
invasion of gremlins to take all of the photos… Hey, I’m still missing a knak
…
A big thank you to José who survived gallons of red and mountains of food to
draw, munch, scribble and, above all, get me ‘cooking’… A godsend for a
cook…
Thanks to my spiritual guide Jacky Dulou and also to his brothers: Jacky
Cotivet in Lyon, Jacky Itxaqiss in the Basque Country, Jacky Lamazou in
Brittany, Jacky Hans in Alsace, Jacky Marsouille, in Provence… Hmm,
they’ve all got something in common!
Thanks to M’sieur Pignon for his tripely presence.
Thanks to GG for his scallops, that’s cunning for a journalist.
Thanks to all of you who posed without smiling… Photos are a serious
business!
Thanks to Emmanuel and Amaryllis for their patience, allô, it’s Madame
Ciminninininni… on the line.
T 2015 M B , A &
HIS EDITION PUBLISHED IN BY URDOCH OOKS AN IMPRINT OF LLEN
U
NWIN
M B 2008. R 2009, 2010, 2011
PUBLISHED BY URDOCH OOKS IN EPRINTED
F M (H L ) 2007
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R , S .
EYNAUD TÉPHANE
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IPAILLES TÉPHANE EYNAUD
ISBN 9781925267631 (E ).
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OOKERY RENCH
641.5944
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SOMMAIRE/CONTENTS
Charcuterie, tout est permis!
Charcuterie, anything goes!
Vive la tripaille!
Long live innards!
Une douzaine d’œufs
A dozen eggs
Que de bons Légumes !
What lovely vegetables!
MEUHH - BÊÊHHH - GROINK
Volailles
Poultry
Gibier à gogo
Game à go go
Poissons, coquillages et crustacés
Fish, shellfish and crustaceans
Un peu de pain pour pousser, un peu
de fromage pour finir mon pain !
A little cheese to finish my bread!
SUCRE, SUCRÉ, SUCRETTE
SWEET, SWEETER, SACCHARINEWO
ANNEXES/INDEXES