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    Books: Cooking by Cuisine -> Cooking Canadian

    Lumiere Light: Recipes from the Tasting Bar

    Feenie, Rob
    Coldham, Marnie
    Boulud, Daniel
    Kurbis, Marcia
    Stearns, Chris
    Neuman, Nic
    Douglas and McIntyre
    Published: March 1, 2004
    ISBN: 1550549731

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    Book Description
    From Publishers Weekly
    The recipes for cocktails and food from the tasting bar at swank Vancouver restaurant Lumière are many thingsandmdash;inventive, time-consuming, multi-layeredandmdash;but "light" they are not, neither in the caloric sense, nor in the whipping-up-something-quickly sense. Feenie, Lumière's chef/owner, and Coldham, its sous chef, certainly cannot be faulted for presenting the same old thing. Deep-Fried Brandade with Black Olive Tapenade temptingly rolls chunks of cod and potatoes in breadcrumbs, then crisps them. In an example of successful fusion, Sake and Maple Marinated Sablefish with Hijiki-Soy Sauce marries Japanese flavors with a Canadian classic, maple syrup. Other dishes, however, sound overpoweringly rich, like Squash and Mascarpone Ravioli with Truffle Butter. The one thing all have in common is their complex preparation. Lumière Shepherd's Pie takes comfort food haute with layers of duck confit, caramelized onions, roasted corn and truffled mashed potatoes stacked in a mold. It's a clever concept, but a lot of work. Color photos.
    Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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