Calissons Nougats from Le Roy Rene
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Delectable history of Provence's traditional sweets, with 25 modern
recipes The history of the calisson, a traditional French candy, is
said to have begun as early as the middle of the 15th century in
the Count of Provence, when confectioners created a new treat made
out of Provencal almonds. Centuries later, calissons, along with
nougats, are still a part of Provence's gastronomic heritage that
is enjoyed today. Calissons Nougats from Le Roy Rene takes us
through this history, from the making of the candy with the harvest
of almonds and melons to the secrets and stories of the
100-year-old leading French manufacturer Le Roy Rene.The book also
features 25 modern, accessible recipes combining calissons, black
nougat, and white nougat from five prominent chefs: Laila Aouba,
Christophe Felder, Patrice Gelbart, Stephane Jego, and Georgiana
Viou. Filled with beautiful photographs, Calissons Nougats from Le
Roy Rene gives a taste of these renowned confections in a different
yet delectable way.
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