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Rizzoli, Spring 2017

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    9780847844845 Hardback, $39.95 CAD
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    For sale with exclusive rights in: AD AE AF AG AI AL AM AO AQ AR AS AT AU AW AX AZ BA BB BD BE BF BG BH BI BJ BL BM BN BO BQ BR BS BT BV BW BY BZ CA CC CD CF CG CH CI CK CL CM CN CO CR CU CV CW CX CY CZ DE DJ DK DM DO DZ EC EE EG EH ER ES ET FI FJ FK FM FO FR GA GB GD GE GF GG GH GI GL GM GN GP GQ GR GS GT GU GW GY HK HM HN HR HT HU ID IE IL IM IN IO IQ IR IS IT JE JM JO JP KE KG KH KI KM KN KP KR KW KY KZ LA LB LC LI LK LR LS LT LU LV LY MA MC MD ME MF MG MH MK ML MM MN MO MP MQ MR MS MT MU MV MW MX MY MZ NA NC NE NF NG NI NL NO NP NR NU NZ OM PA PE PF PG PH PK PL PM PN PR PS PT PW PY QA RE RO RS RU RW SA SB SC SD SE SG SH SI SJ SK SL SM SN SO SR SS ST SV SX SY SZ TC TD TF TG TH TJ TK TL TM TN TO TR TT TV TW TZ UA UG UM US UY UZ VA VC VE VG VI VN VU WF WS YE YT ZA ZM ZW
  • Supply Detail

    Distributor: Penguin Random House Availability: Available On Sale Date: Mar 14, 2017 Carton Quantity: 10
  • Catalogues

Nature's Larder
Cooking with the Senses
By (author): Daniel de la Falaise
9780789332912 Hardcover English General Trade COOKING / Specific Ingredients / Natural Foods Mar 14, 2017
$24.98 CAD
Active 7.62 x 10 x 1.14 in 272 pages 100 COLOR ILLUSTRATIONS Rizzoli Rizzoli Universe Promotional Books
This cookbook combines the farm-to-table appeal of Alice Waters with the French escapism of Patricia Wells. It will satisfy those who aspire to the lifestyle fantasies of Kinfolk magazine and follow chefs like Dan Barber and David Kinch.
 
A thoughtful, deep-rooted way of cooking that reconnects us with the land. Daniel de la Falaise approaches cooking as a sensual task and a celebration of quality products involving as little interference as possible. His compass point: the taste of the raw ingredient just plucked from the soil. His way of cooking— which places vegetables at the forefront, but is not vegetarian—centers around coaxing the most flavor from each ingredient at its peak freshness. Nature’s Larder opens up a new way of thinking about food, one that returns to an instinctual relationship to taste and a direct connection to the natural world.

Daniel de la Falaise works as a private chef, growing many of his ingredients on his farm in southwest France. He also writes a cooking column in French Vogue and has been profiled in T The New York Times Style Magazine, The Wall Street Journal, and Town & Country.

"A vegetable-centric cookbook moored in seasonality and subtle, smart cooking techniques."
-MARIN INDEPENDENT JOURNAL

"Filled with tips for the aspiring gentleman farmer, from how to store your cold-pressed olive oil to when one should expect mirabelle plums, the collection also includes recipes for every course - even if de la Falaise would prefer that his readers stay joyful and improvisational. . . Judging from the look of the saffron rissotto, seared banana, and caviar-topped quail eggs, though, it won't do you much harm to go by the book."
-VOGUE

“A book that takes the classics and gives you the perfect result …de la Falaise took his training from some great chefs and can be totally trusted — a vital book if you seriously want to get it right.” - Rose Prince, The Spectator

Stylish and inspiring…. A highly original book, full of uncomplicated and visually dazzling and delicious recipes and ideas.” - Diane Dorrans Saeks, the Style Saloniste

It is rare that someone is able to recount the art of cooking as if it were a magic story that tickles all the sensesNature’s Larder provokes in the reader a kind of sensorial pleasure that takes one back to a real contact with nature.” - Maria Grazia Meda, VOGUE Italia

Nature’s Larder is not just a cookbook. It’s a classic.” - Dutch Financial Times

“[Falaise’s] prose packs a punch you might expect from Lawrence Durrell more than you would a cookbook. Well, this ain’t your average cookbook.” - Legacy Talk Radio

“Superb.” - Arthur Dreyfus, Holiday Magazine

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