Two delicious books in comics on food reunited! Sushi and chocolate are explored. Fly to Japan and come discover all there is to know about sushi. Franckie Alarcon offers a gourmet panorama of this exceptional dish that has conquered the planet! But do you really know sushi? The author traveled to Japan to meet all the players involved in the making of this true work of culinary art. From the traditional starred chef to the young cook who is shaking up the rules, including all the artisans and producers involved, this book covers the most emblematic of Japanese products from A to Z. A fascinating journey of discovery that, along the way, tells a lot about Japan itself. And for dessert: Following Jacques Genin for a year, Franckie Alarcon hobnobbed with one of the biggest chefs of chocolate. Former chef and pastry chef for prestigious restaurants, this super-talented autodidact shares all his passion and knowledge of chocolate and his process for creating recipes. We travel with the starry-eyed author, trying his hand as an apprentice, all the way to the Peruvian cocoa plantations where another chef shows how one carefully chooses the beans.
Two delicious books in comics on food reunited! Sushi and chocolate are explored. Fly to Japan and come discover all there is to know about sushi. Franckie Alarcon offers a gourmet panorama of this exceptional dish that has conquered the planet! But do you really know sushi? The author traveled to Japan to meet all the players involved in the making of this true work of culinary art. From the traditional starred chef to the young cook who is shaking up the rules, including all the artisans and producers involved, this book covers the most emblematic of Japanese products from A to Z. A fascinating journey of discovery that, along the way, tells a lot about Japan itself. And for dessert: Following Jacques Genin for a year, Franckie Alarcon hobnobbed with one of the biggest chefs of chocolate. Former chef and pastry chef for prestigious restaurants, this super-talented autodidact shares all his passion and knowledge of chocolate and his process for creating recipes. We travel with the starry-eyed author, trying his hand as an apprentice, all the way to the Peruvian cocoa plantations where another chef shows how one carefully chooses the beans.
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