Savouring scrumptious French fare at book fair

Gulf Today, Staff Reporter

Master Chefs of France is a well-known cookbook with over 150 recipes by 90 chefs in USA and Canada, and a leaf in it has the Orange and Chocolate Souffle by French chef Claude Godard.
The celebrated chef himself was at the 43rd Sharjah International Book Fair (SIBF) to give the UAE audience a taste of his delicious dessert through the “Flavours of France” cookery session.
Godard said that his souffle recipe was intended to make it accessible to all and the preparation indeed made it look simple and easy for even first-timers in the kitchen. He began by mixing cornstarch, sugar and a pinch of salt in milk into a saucepan and whisking it patiently until it combined well.
Then he placed the saucepan over high heat and added butter cut into cubes. Taking care to stir continuously so that it did not stick to the pan, he brought it to a boil.

Visitors can't wait to savour the French delicacy.

After removing it from the heat, he got down to melting the chopped chocolate and adding finely grated orange zest to it. In went he egg yolks next, well blended using a whisk.
Meanwhile, he greased the ramekins with butter and added a little sugar to each and spread it on the bottom and sides by turning it around. It is important to coat the ramekins evenly or the souffle will not rise evenly while baking, reminded the chef.
Then he began the most important part of the souffle and what gives it its name – whipping the egg white with a little sugar to make it froth well.
All the prepared mixtures were then combined and scooped into each ramekin before it went into the preheated oven set at 220°C. And in 10 minutes, it yielded deliciously light and wobbly souffles that were quickly distributed to the waiting audience. Savouring the delicacies prepared by world-renowned chefs is a favourite ritual for culinary enthusiasts at the cookery corner of SIBF.

SIBF 2024, which will run in Expo Centre Sharjah from November 6 - 17, has opened its doors to over 2,520 publishers from 112 countries, and is celebrating Morocco as the Guest of Honour. The 12-day cultural extravaganza, organised by the Sharjah Book Authority, is themed ‘It Starts with a Book’, and has in store 1,357 activities for children and adults alike.

Culinary delights
According to an earlier report, The Sharjah International Book Fair (SIBF 2024), blends two distinct yet deeply intertwined experiences: the art of storytelling and the world of culinary delights.
Visitors will find an event beyond books, offering a unique fusion of literary and cuisine creativity, with 47 live events at the Cookery Corner, led by 17 renowned chefs from 13 countries, showcasing a rich mix of traditions and innovations.

This edition includes debut participation from Vietnamese, Oman, Slovenia, and Nepal culinary experts. Each will contribute their unique culinary heritage to the event’s global conversation, providing an experiential layer to the fair that resonates with a world increasingly fascinated by food as both craft and culture.
OVER 80 MILLION VIEWS: SIBF 2024 will host Moroccan chef Alia Al Kasimi, known for her widely followed YouTube channel Cooking with Alia, who embodies this blend of storytelling and culinary expertise. With over 80 million views, her work exemplifies how digital media is reshaping how we experience and share food. Similarly, Ruby Bhogal — famed for her appearance on The Great British Bake Off — will bring her post-show experiences as a magazine contributor to outlets such as GQ and The Times, reflecting the increasingly blurred line between culinary artistry and popular culture.
The event will also feature chefs who have leveraged their platforms to bridge culinary traditions with modern techniques. Iraqi chef Lamees Attar Bashi, known for her programme Lamees’ Dining Table and her US-based company Bashi Foods, fuses Middle Eastern flavours with a contemporary flair, adding to a rich dialogue about the evolution of food.
Meanwhile, South African chef Zola Nene’s bestselling books and television appearances offer another facet of this fusion, drawing from her experience as a resident chef on Expresso to explore the complexities of African cuisine in a modern context.