by Dany Chouet
Editor: MURDOCH BOOKS
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From Dany’s post-war childhood, France, for its migration to Australia and the rise of culinary success – it really is a book to devourAcclaimed restaurateur Dany Chouet helped shape French cuisine in Australia in the 1970s, 80s and 90s through his successful restaurants on the Floor, Au Chabrol, Glenella and CleopatraNow back in the southwest of France, she and her partner are courting international customers with gastronomic tours and Dany is the land of cooking par excellence.In his first book, Donc français, Dany tells his fascinating life story which is intertwined with over 60 timeless recipes and complemented by beautiful images taken at his home in the south of France.From traditional to garlic and onion hearty cod soup and potatoes sweetened stew and nectarine and raspberry gratin de, browsing through the French pages make sure to make your tingle taste buds and your thoughts travel provincial France
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