The cookbook Best Of
Photographs of the plates prepared by Guy Savoy accompany each of his recipes included in this cookbook. The recipes prepare enough food to serve 4 people and come with a detailed ingredients shopping list. You are sure to succeed at making the ten recipes in this cookbook thanks to the step-by-step instructions that are illustrated with countless photographs.
The recipes: pea purée, ice-cold oyster purée, tomato comfit tart, seaweed and lemon granita, chestnuts with milk, stir fried mussels and St. George’s mushrooms, grilled bass with sweet spices, large Pollock cooked whole and filled with vegetables and aïoli, braised lamb shank with macaroni gratin, poultry pie and cherry Clafoutis.