Book Le Nuage, ten ways to prepare it - Editions de l'Apure

"Japanese cuisine has this particular that it has long used the cloud as a major ingredient. The aerial impression that we often keep after a Japanese meal comes from the fact that the cloud is appreciated as the ultimate in noble products. We are happy to be able to deliver you here, in this recipe book, undoubtedly the first devoted to the clouds, the secrets of this magic food. Digest, non -allergenic and non -fatty product, which contains neither gluten nor sugar, and which does not pose a carbon balance sheet problem, the cloud is indeed the ingredient of the 21st century. With the help of chef Sugio Yamaguchi and the industrial designer Valentin Devos, inventor of N-catch, who explain to you in turn how to cook the clouds, you can concoct a real dinner with the clouds that will delight your guests. The ten recipes blown in winds and by rice to start if clouds were Comté ... Catch the clouds of fall clouds, winter clouds spring clouds, mues orographic summer clouds fond of landscapes coconut juice -nimbus what the clouds feed