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Product Description
内容説明
The "New York Times" has called Philippe Delacourcelle's Paris restaurant Le Pre 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.
From Publishers Weekly
This English translation of a popular French cookbook gives American cooks the chance to experience the worldly flavors restaurateur Delacourcelle melds with traditional French bistro fare at his Parisian restaurant, Le Pré Verre. Borrowing heavily from Middle Eastern, Asian and African cuisines, Delacourcelle incorporates flavors such as ginger, turmeric, lemongrass and the spice blend ras el-hanout to expand palates and challenge preconceptions. The result is an engaging approach to bistro cooking. Most recipes are fairly basic, such as Terrine of Rabbit, Egglplant, and Fenugreek (a licorice-like seed) and Apples Roasted with Garam Masala, garnished with crème fraiche, walnuts, raisins and mustard seed. A classic haricot vert salad gets an unexpected burst of flavor from fresh cilantro, and his whitefish steamed en papillote with kaffir lime leaves, lemongrass, ginger and lemon is a surefire hit. While few dishes call for more than a handful of ingredients, some steps may prove a challenge for those unfamiliar with the techniques involved; Fillet of Pork with Caramelized Star Anise, for example, is a fairly straightforward dish, but Delacourcelle's instructions for preparing the star anise-infused sauce has the potential to confuse novices. Still, this is a solid, intriguing cookbook that should please anyone comfortable with French cooking.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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