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 René takes us through this history, from
the making of the candy with the harvest of almonds and melons to the
secrets and stories of the 100-year-old leading French manufacturer Le
Roy René. The book also features 25 modern, accessible recipes combining
calissons, black nougat, and white nougat from five prominent chefs:
Laila Aouba, Christophe Felder, Patrice Gelbart, Stéphane Jégo, and
Georgiana Viou. Filled with beautiful photographs, Calissons Nougats
from Le Roy René gives a taste of these renowned confections in a
different yet delectable way.