Authors: Régis Marcon, Philippe Barret, Nathalie Nannini

Publishing House: La Martinière

Publication Date: October, 2018

Description :After the success of Mushrooms and Herbs, Régis Marcon highlights legumes and cereals. Lentils, beans, chickpeas, flageolets, azukis… but also quinoa, amaranth, oats, barley, spelt…: it is a rich universe, both familiar and unknown, that the Auvergne-Ardèche chef makes us discover. Each variety is presented in the form of cards, with its benefits, the derived products (flours, flakes, etc.) to teach us how to select them, prepare them, cook them but also associate them with the rhythms of desires and seasons. At breakfast, in soup, terrine, salad or dessert, there are a thousand and one ways to decline legumes and cereals. Régis Marcon offers more than 100 recipes, from the simplest and fastest to the most sophisticated: Hummus, falafels, risottos, but also Cake small spelt; Couscous of vegetables; Cake with blond and orange peas; Tabbouleh of wheat, orange and Saint-LaurentScallops; Puy green lentil stew with truffles, poached egg; Polenta with two chanterelles…