Hardcover
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Description
Delectable history of Provence's traditional sweets, with 25 modern recipes 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. Calissons Nougats from Le Roy Ren
About the Author
Marie-Catherine de La Roche has been a lifestyle journalist for 10 years and is a contributor to Le Figaro. Marie-Pierre Morel is a photographer for print media and publishing. Sophie Brissaud is a cook, author of culinary books, and food columnist.
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