The Errors in Cooking

Les Erreurs dans la cuisine, by Gilles Stassart

When we think about The Errors in Cooking, the Tarte Tatin immediately comes to mind. But other tasty errors exist. The latest book in the Errors series shines its light on cooking mistakes and prejudice. Did you know that salt isn’t a flavour enhancer? And that using good products doesn’t necessarily result in a good dish?

As you turn the pages, you are taught how to understand your own tastes, and what makes the foundations of our culture. And for each error, you also discover an original recipe created by a chef for the book.

Hardcover, 24.3 x 28 cm, 144 pages

“No cooking without fire”