L'Aveyronnaise has released a recipe book on this gourmet tradition which delights all generations.
In Aveyron, fouace is much more than a cake: it is a link. A link between generations who pass on the secret of its thousand and one recipes. A link between men and women that she gathers around her for all the important moments, of the day and of life. A link between the child that the readers were, who keeps a unique memory, and the adult that they have become and who reinvents it every day.
But to appreciate fouace, you don't need to be born in Aveyron, because all those that the department adopts, fouace also adopts. unless it is the opposite… It is this link that Nadia Creyssels, from Aveyron and passionate about the culinary heritage of her territory, but also of photography and travel, recounts in her latest book (224 pages, 28 euros), titled He was a fool… in Aveyronreleased a few days ago, by Tout latitude, the Villefranchise editions dear to Laurent Tranier, in the Terres d'excellence collection, and prefaced by the star of Belcastel, Nicole Fagegaltier. She signed her fifth book of recipes there, after My grandmother's recipes et Aunt Gabrielle's recipes (Breadcrumbs), Desserts to imagine, children to eat (author's account), My grandmother's recipes in Aveyron (Fleurines).
Nadia Creyssels met everyone who prepares fouace: the starred chefs, the bakers and pastry chefs, from Najac to Saint-Cyprien-sur-Dourdou and from Marcillac to Vezins, via Laguiole. As well as parents, grandparents and friends. She also appealed to those who taste it. That is to say… the same! And everyone else, starting with the children.
L'Aveyronnaise has collected dozens of testimonials from gourmets who offer readers their secrets of production… and tasting. In their enthusiasm, these initiates deliver other recipes for these treasures, which are called échaudés, croquandes or soleils. This unparalleled work is the essential companion to a gourmet tradition.
