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Bon appétit
So if you want to lure a bunch of dragons to your party
Martin’s hometown of Chauvin will be gone
Kitchen crafters know the pleasure of making their own staples and specialty foods
Bringing together the best of his previously uncollected nonfiction--and including new
Soufflé Mignon (Ernst Knam) pescatarian Bon appétitNOTE: This book is in Italian. With the publication of Souffl in 1998, Ernst Knam proved to be the master of preparation, changing our idea of the dish's appearance and also of its feasibility. Eleven years later he revisits the much loved theme, but with other objectives. This time Knam offers single serving souffls, sure to be successful in the home oven and easy to multiply according to the number of guests. Hot and cold, sweet and savory, with
