A big thank you to Marie-Pierre – what do you know, I seem to be missing a brain today – and to José, always on top of his game.
Thank you, Pauline for this very good trip.
Thank you, Ciinniinniiii.
Thank you, Aurélie, the unknown lady of the emails, and your typo-hunting.
Thank you, Jacquy, it had been a while.
First published by Marabout in 2012.
Published in 2014 by Murdoch Books, an imprint of Allen & Unwin.
Murdoch Books Australia
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Publisher: Sue Hines
Photographer: Marie-Pierre Morel
Stylist: Élodie Rambaud
Illustrations: José Reis De Matos
Translator: Melissa McMahon
Editor: Katie Bosher
Food editor and testing: Sonja Bernyk
Project editor: Claire Grady
Production: Karen Small
Text and Design © Hachette Livre (Marabout) 2012
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the publisher.
A cataloguing-in-publication entry is available from the catalogue of the National Library of Australia at www.nla.gov.au.
A catalogue record for this book is available from the British Library.
Colour reproduction by Splitting Image, Clayton, Victoria.
ISBN: 9781743369869 (ebook).
IMPORTANT: Those who might be at risk from the effects of salmonella poisoning (the elderly, pregnant women, young children and those suffering from immune deficiency diseases) should consult their doctor with any concerns about eating raw eggs.
OVEN GUIDE: You may find cooking times vary depending on the oven you are using. For fan-forced ovens, as a general rule, set the oven temperature to 20°C (35°F) lower than indicated in the recipe.
MEASURES GUIDE: We have used 20 ml (4 teaspoon) tablespoon measures. If you are using a 15 ml (3 teaspoon) tablespoon add an extra teaspoon of the ingredient for each tablespoon specified.
The stylist would like to thank:
Couteau TB : www.tb-groupe.fr
Concrete-wax backdrops Marius Aurenti: www.mariusaurenti.com
Couverts Cutipol: www.cutipol.pt
The food editor would like to thank Phillip Mitchell and his team of butchers from Castlecrag Meats for his assistance, expertise and knowledge in offal and whole beast butchery: www.castlecragmeats.com.au