Cannelle Et Vanille

Synopsis

As a cook, food stylist, and photographer, Aran Goyoaga has earned fans around the globe who flock to her Instagram feed not only for delicious photos of food, but also for glimpses into her life. In this new book, Aran invites the reader into her kitchen to share her naturally gluten-free recipes, style, and ideas for nourishing herself, her family, and her friends. Recipes take readers through the day where they might start off with spicy carrot, grapefruit, and sunflower juice or soft-cooked eggs with greens and dukkah. For lunch, there is tomato, corn, and bread salad or peas and ham with buttermilk dressing. There are everyday dinners like spaghetti and meatballs or braised chicken with apples and cider, or something light like crispy chickpeas with rice, sweet potato, avocados, and greens. There's also find a baking chapter with recipes for the kind of tender and delicious gluten-free baked goods Aran is known for, like sourdough bread, caramelized onion and fennel biscuits, and apple tarte tatin (and flour substitutions for those who aren't gluten-free). There is also a special chapter with complete menus for larger gatherings and another with suggestions and ideas for making the home a welcoming space with flowers, linens, tableware, lighting, and music. Everything comes together with ease in the kitchen and around the table in this gorgeous cookbook that also includes over 100 photos shot and styled by Aran.

Summary

Chapter 1: The Bakery on Rue du Pré

* Introduces Cannelle and Vanille, a renowned bakery in Paris.
* Describes the bustling atmosphere and tantalizing aromas of freshly baked goods.
* Example: "The air was heavy with the sweet scent of pastries, mingling with the earthy notes of coffee and the faintest hint of cinnamon."

Chapter 2: The Bakers

* Focuses on the two talented bakers, Jean-Luc and Isabelle.
* Explores their passion for baking, their unwavering dedication, and their mentorship of young apprentices.
* Example: "Jean-Luc was a master of sourdough, his hands kneading the dough with an almost reverent touch, while Isabelle's artistry with delicate pastries left customers in awe."

Chapter 3: The Breads

* Delves into the various types of bread created by Cannelle et Vanille.
* Highlights the use of traditional methods and the highest quality ingredients.
* Example: "The baguettes were a symphony of crust and crumb, with a golden-brown exterior that crackled at the slightest bite."

Chapter 4: The Pastries

* Explores the delectable array of pastries offered by the bakery.
* Describes the intricate techniques and innovative flavors that make each creation a masterpiece.
* Example: "The croissants were buttery and flaky, their layers as thin as paper, while the eclairs were filled with a velvety custard cream that burst with flavor upon every bite."

Chapter 5: The Customers

* Provides a glimpse into the diverse clientele that frequents Cannelle et Vanille.
* Explores the personal stories and routines of the regulars who have become part of the bakery's fabric.
* Example: "Madame Dubois, an elderly woman with a love for croissants, would visit the bakery every morning to start her day with a taste of Paris."

Chapter 6: The Seasons

* Examines how the bakery's offerings change with the seasons.
* Describes the use of fresh fruits and vegetables to create seasonal specialties.
* Example: "During the summer, the bakery's display cases were filled with vibrant tarts topped with ripe berries and peaches."

Chapter 7: The Heart of the Bakery

* Concludes the book with a heartwarming reflection on the bakery's legacy and its impact on the lives of those connected to it.
* Highlights the power of food to bring people together and create lasting memories.
* Example: "Cannelle et Vanille was more than just a bakery; it was a place where dreams were baked, friendships were forged, and the spirit of Paris came alive."