Cotriade, stuffed carpet shells, angler

ragout, kig ha fars, pancakes and kouign

amann... These are just some of the

mouth-watering recipes in this collection by

Jacques Thorel. The Breton recipes in this

book use the finest traditional ingredients,

such as scallops, fresh fish, buckwheat flour

and apples, to concoct delectable dishes

bursting with flavour.