The cookbook « La harissa, dix façons de la préparer »

The cookbook « La harissa, dix façons de la préparer »
Authors : Farida Bedredine and Mathilde Roellinger
220 x 110 mm
24 pages, les Editions de l'Epure, collection dix façons de préparer
ISBN : 978-2-35255-415-8
Written in French
€10.00

The words of Mathilde Rœllinger

In a burst of joy, I wrote this recipe book with Farida Bedredine, with whom I worked on our Poudre d'harissa. The book is an extension of this collaboration around this cultural blend.

In this unique collection of "ten ways to prepare", we wanted to share our passion for harissa through two pages of tips and eight easy everyday recipes to subtly spice up your dishes.  



The pages are not cut because the binding is done in the traditional school notebook style. The binding is done entirely by hand.

This method is precisely what makes the ‘10 façons’ collection from Editions de l'Epure so unique:

​https://www.epure-editions.com/livres-10-facons-de-preparer/10-facons-de-preparer-1-18.html​

‘These books are crafted in the traditional way, with the top and bottom of the pages left uncut. To read them, you will need a letter opener or a sharp knife.’

Story

The 'Ten Ways to Prepare...' collection from the Éditions de l’Épure includes over 300 publications on a wide variety of foods .

With the help of a paper knife, slit open the 24 pages of this book to reveal ten creative ways to prepare a single ingredient. Here it is the Harissa. 

The paper choices, the typeset, and the French school notebook binding all make it a uniquely styled, high-quality publication that is Made in France.


In addition