Inspired by the hear ty and nu t ri t i o u s ingredients that he uses in his bakeries, Éric Kayser has created fifty recipes that offer a new take on French cuisine. By i n c o rp o rating  s u p e r fo o d  i n g r e d i e n t s such as whole grains, seeds, dried fruit, and nuts, Kayser brings a new twist to some classic French dishes while creating fresh and original combinations of his own. N ew French Recipes includes both sweet and savory recipes that will dazzle your taste bu d s : t r y white asparagus with pumpkin seed tapenade, mussels in wheat beer with lime, walnut t a r tlets with blue cheese and Jura yellow wine, or apple and poppy seed galette the options for delicious and balanced meals are endless! K ay s e r  s new approach to cooking o f fe rs nu t ri t i o u s , f l avorful dishes that are simple and enjoya ble to prepare fo r e x p e rienced chefs and fledgling cooks a l i ke. His recipes are a fresh and easy take on French cuisine today.