|
Books: Cooking by Cuisine -> Cooking Canadian
Lumiere Light: Recipes from the Tasting Bar
 |
by:
Feenie, Rob
Coldham, Marnie
Boulud, Daniel
Kurbis, Marcia
Stearns, Chris
Neuman, Nic
|
Publisher:
Douglas and McIntyre
Published: March 1, 2004
ISBN: 1550549731
Format:Paperback
Pages:144
|
Read More, Buy It
|
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.
Read More, Buy It
|
|
