Corsica (Jean Costantini)

This book is in French. 

In this beautiful book, the chef of the A Casaluna restaurant in Paris offers 80 recipes and portraits of 38 committed producers, providing an immersion in authentic Corsica, between sea, maquis and mountains.

Tapas (olive oil spread and frosted tapenade, wild boar pâté, and nepita goat pulpette), starters (glazed aziminu, artichoke carpaccio, Mediterranean crudo, citrus sea urchins, tomme soufflé), dishes (lamb in a herb crust, bonifacienne-style eggplant, prisuttu denti, pastasciutta, breaded ceau with polenta), cheese and bread (brocciu, puff pastry with chestnut), and finally desserts (candied citrus fruits, thyme chocolate, panettone millefeuille, pastizzu).