Publisher's Synopsis
Delectable history of Provence’s traditional sweets, with 25 modern recipes<br> <br> 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.<br> <i>Calissons Nougats from Le Roy René</i> 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 René. 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, Stéphane Jégo, and Georgiana Viou. Filled with beautiful photographs, <i>Calissons Nougats from Le Roy René </i>gives a taste of these renowned confections in a different yet delectable way.<br>
