La Patisserie des Reves (translating literally as The Patisserie of Dreams) is the name of the world famous French pastry shops; and the recipe book of the same name contains over 70 recipes for their signature pastries.
'If you let yourself fall under the spell of Marrakech, everywhere else in the world will seem boring' (Juan Goytisolo, Spanish writer and poet) Step inside Yves St Laurent's private library, drink the best orange juice in the legendary Jamaa el-Fna square, stay with some renowned traditional gnawa musicians, feast on the medina's most eco-friendly tagine, while away a few days in a hotel hidden in a palm grove that's also a rare bird sanctuary, discover the secret museum where everything is for sale ... The authors of Soul of Marrakech, Zohar Benjelloun and Fabrice Nadjari, are passionate about Morocco. They've explored every corner of the fascinating city of Marrakech to provide readers with the most exciting and unexpected experiences.The 'Soul of' collection is a new approach to the art of travel that consists of vagabonding around, chance encounters and unforgettable experiences. Guidebooks that unlock the hidden doors of a city, capture its essence and delve into every last nook and cranny to uncover its soul.Each guide in the 'Soul of' collection includes: - the 30 best experiences a city has to offer- interviews with those who give the city its spirit- illustrations that capture the city's soul
Toute l’originalité des pies de Philippe Conticini vient de l’importance accordée à sa pâte : feuilletée ou brisée, sucrée ou sablée, faite maison ou achetée toute prête, au-delà de son propre goût, elle devient tout un support de textures, de saveurs et d’assaisonnements. Chemisées et condimentées d’acidulé ou d’épicé, de graines ou d’herbes fraîches, les pâtes, au-delà de ce goût unique, deviennent un véritable élément de sensation à la dégustation. Des pies traditionnelles comme celle aux asperges, morilles et pignons de pin ; des pies créatives comme la pie au spéculoos, mangue et fleur de sel ; des pies entre deux cultures comme la pie de bœuf au poivre, vermicelle de riz, coriandre : le goût reste au cœur du travail sensible du grand maître de la cuisine.