Spiced: Recipes from Le Pre Verre (At Table)

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  • The New York Times has called Philippe Delacourcelle’s Paris restaurant Le Pré Verre “one of the city’s most fascinating bistros.” High praise for a chef at the crowded center of French cuisine but richly deserved, as anyone who delves into these recipes will quickly discover. Delacourcelle’s dishes are justly famous for their freshness, originality, and ease of preparation, and for infusing traditional French cooking with a modern taste, in particular the wealth of spices from cuisines around the world. There are 151 recipes adapted here for American measurements and markets: artichokes in a lemongrass sauce; wild mushroom mousse with saffron; duckling in honey and African pepper; a salad of wild rice, mango, basil, and star anise; licorice chocolate tart. Recognizably French but subtly transformed by the aromas and flavors of the Caribbean, Africa, Asia, and the Middle East, this is French cooking for a New World, as exotic as it is familiar and as satisfyingly complex as it is simple to prepare. The translators, Adele and Bruce King, provide metric measurements and also adaptations for American cooks. Keeping what is uniquely French and exotic in Delacourcelle’s recipes, the Kings suggest how American cooks might evolve their own ideas. (20070402)
  • Author:
    Philippe Delacourcelle
    Binding:
    Paperback
    Dewey Decimal Number:
    641.5944
    EAN:
    9780803260108
    ISBN:
    0803260105
    Label:
    Bison Books
    Languages:
    English
    List Price:
    $29.95
    Manufacturer:
    Bison Books
    Number Of Items:
    1
    Number Of Pages:
    334
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2007-10-01
    Publisher:
    Bison Books
    Studio:
    Bison Books
    Title:
    Spiced: Recipes from Le Pre Verre (At Table)
    Feature:
    <a title='Condition Guide' href='/content/Condition_and_Shipping_Guide.htm' target='_blank'>Click here to view our Condition Guide and Shipping Prices</a>
    Creator:
    Bruce King

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