Didier Corlou, the French Chef at Hotel Sofitel Metropole Hanoi, has introduced to readers his fourth culinary book titled “A la verticale des epices” (Enjoying spices).
The book, which was published in the French language, presents over 30 new dishes using spices available in Vietnam’s mountainous areas, such as cassiatora linn and forest pepper.
The book, which was published in the French language, presents over 30 new dishes using spices available in Vietnam’s mountainous areas, such as cassiatora linn and forest pepper.
All the money collected from sales of the book will be granted to the charitable fund of the "Coup de Pouce-Vietnam" organisation to help disabled and underprivileged Vietnamese children.
"A la verticale des epices" has won the "Best culinary book in Asia" award presented by the "Gourmand World Cookbook" organisation.
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