{"id":23784,"date":"2024-02-13T14:23:32","date_gmt":"2024-02-13T12:23:32","guid":{"rendered":"https:\/\/www.satiricon.be\/?p=23784"},"modified":"2024-02-13T14:24:52","modified_gmt":"2024-02-13T12:24:52","slug":"dernieres-cenes","status":"publish","type":"post","link":"https:\/\/www.satiricon.be\/?p=23784","title":{"rendered":"Derni\u00e8res c\u00e8nes\u2026"},"content":{"rendered":"\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-full\"><a href=\"https:\/\/www.satiricon.be\/wp-content\/uploads\/2024\/02\/La-Cuisine-de-la-consolation.jpg\"><img loading=\"lazy\" width=\"220\" height=\"350\" src=\"https:\/\/www.satiricon.be\/wp-content\/uploads\/2024\/02\/La-Cuisine-de-la-consolation.jpg\" alt=\"\" class=\"wp-image-23785\" srcset=\"https:\/\/www.satiricon.be\/wp-content\/uploads\/2024\/02\/La-Cuisine-de-la-consolation.jpg 220w, https:\/\/www.satiricon.be\/wp-content\/uploads\/2024\/02\/La-Cuisine-de-la-consolation-189x300.jpg 189w\" sizes=\"(max-width: 220px) 100vw, 220px\" \/><\/a><\/figure><\/div>\n\n\n\n<p>Apr\u00e8s la publication chez Actes Sud en Arles de <em>Saveurs sacr\u00e9es <\/em>(2007) et de <em>La Cuisine de l&rsquo;exil<\/em> (2019)<a id=\"_ftnref1\" href=\"#_ftn1\">[1]<\/a>, la com\u00e9dienne et autrice fran\u00e7aise St\u00e9phanie Schwartzbrod revient dans la m\u00eame maison avec <strong><em>La Cuisine de la consolation \u2013 R\u00e9cits et recette<\/em><\/strong><em><strong>s <\/strong><\/em>dans lequel elle a r\u00e9uni vingt-cinq t\u00e9moignages d\u2019hommes et de femmes de confessions religieuses et de cultures diverses (croate, japonaise, italienne, mexicaine, ha\u00eftienne, fran\u00e7aise, vietnamienne, afghane, iranienne, moldave, maya, s\u00e9n\u00e9galaise, cor\u00e9enne, g\u00e9orgienne, mongole, guadeloup\u00e9enne, indienne, b\u00e9ninoise, arm\u00e9nienne, p\u00e9ruvienne, libanaise, ivoirienne, comorienne, malgache) \u00e0 propos des rites d\u2019un deuil qui les a frapp\u00e9s et des pr\u00e9parations culinaires qui leur sont associ\u00e9es en consignant les recettes\u00a0\u2013\u00a0il y en a 90\u00a0\u2013\u00a0des repas qui les constituent.<\/p>\n\n\n\n<p>Une compilation r\u00e9confortante&nbsp;!<\/p>\n\n\n\n<p><strong>P\u00c9TRONE <\/strong><\/p>\n\n\n\n<p class=\"has-small-font-size\"><strong><em>La Cuisine de la consolation \u2013 R\u00e9cits et recettes<\/em><\/strong> par St\u00e9phanie Schwartzbrod, Arles, \u00c9ditions Actes Sud, collection \u00ab\u00a0Manuels et guides pratiques\u00a0\u00bb, f\u00e9vrier\u00a02024, 508\u00a0pp. en noir et blanc au format 13,5\u00a0x\u00a021,50\u00a0cm sous couverture broch\u00e9e en couleurs, 24\u00a0\u20ac (prix France)<\/p>\n\n\n\n<p class=\"has-text-align-center\">Pour vous nous avons recopi\u00e9 dans cet ouvrage la recette d\u2019entr\u00e9e latino-am\u00e9ricaine suivante&nbsp;:<\/p>\n\n\n\n<p class=\"has-text-align-center\"><strong>CEVlCHE MEXICAIN<\/strong><\/p>\n\n\n\n<p>Pr\u00e9paration : 15 minutes<\/p>\n\n\n\n<p><strong><em>Ingr\u00e9dients&nbsp;:<\/em><\/strong><\/p>\n\n\n\n<p>\u2022 500 g de poisson de chair blanche, type cabillaud<\/p>\n\n\n\n<p>\u2022 Le jus de 6 citrons verts<\/p>\n\n\n\n<p>\u2022 2 tomates<\/p>\n\n\n\n<p>\u2022 \u00bd oignon rouge<\/p>\n\n\n\n<p>\u2022 \u00bc de bouquet de coriandre<\/p>\n\n\n\n<p>\u2022 2 piments verts (type serrano)<\/p>\n\n\n\n<p>\u20221 avocat<\/p>\n\n\n\n<p>\u2022 Sel<\/p>\n\n\n\n<p>\u2022 Tostadas ou nachos (facultatif)<\/p>\n\n\n\n<p><strong><em>Recette&nbsp;:<\/em><\/strong><\/p>\n\n\n\n<p>Hachez grossi\u00e8rement le poisson.<\/p>\n\n\n\n<p>Ajoutez le jus des citrons et l&rsquo;oignon tr\u00e8s finement coup\u00e9, salez et laissez mariner 15&nbsp;minutes au r\u00e9frig\u00e9rateur.<\/p>\n\n\n\n<p>Coupez les tomates en petits cubes, ciselez la coriandre.<\/p>\n\n\n\n<p>Ajourez-les au poisson, m\u00e9langez bien.<\/p>\n\n\n\n<p>Coupez les piments en fines rondelles et posez \u00e0 part pour que chacun se serve suivant son go\u00fbt.<\/p>\n\n\n\n<p>On peut servir le ceviche avec des tostadas ou des nachos, recouverts de petits cubes d&rsquo;avocat.<\/p>\n\n\n\n<hr class=\"wp-block-separator\" \/>\n\n\n\n<p><a href=\"#_ftnref1\" id=\"_ftn1\">[1]<\/a> Mais aussi, aux \u00c9ditions Librio (Flammarion), <em>La cuisine des enfants<\/em> (en collaboration avec Delphine Schwartzbrod, 1999), <em>La cuisine des f\u00eatards<\/em> (2001), <em>La cuisine bio <\/em>(2001), et <em>Tout bon, tout bio<\/em> (2005) ainsi que, chez Minerva, <em>Produits et recettes bio de A \u00e0 Z<\/em> (2009).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Par P\u00e9trone.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[55,11],"tags":[],"_links":{"self":[{"href":"https:\/\/www.satiricon.be\/index.php?rest_route=\/wp\/v2\/posts\/23784"}],"collection":[{"href":"https:\/\/www.satiricon.be\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.satiricon.be\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.satiricon.be\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.satiricon.be\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=23784"}],"version-history":[{"count":2,"href":"https:\/\/www.satiricon.be\/index.php?rest_route=\/wp\/v2\/posts\/23784\/revisions"}],"predecessor-version":[{"id":23787,"href":"https:\/\/www.satiricon.be\/index.php?rest_route=\/wp\/v2\/posts\/23784\/revisions\/23787"}],"wp:attachment":[{"href":"https:\/\/www.satiricon.be\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23784"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.satiricon.be\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23784"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.satiricon.be\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23784"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}