Philippe Delacourcelle's recipes
Spiced recipes...
Published for you : some Philippe Delacourcelle's recipes
Translated and with a preface by Adele and Bruce King
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.
About the Author
Philippe Delacourcelle was the owner of Clos des Morillons (with his brother Marc Delacourcelle) and is now the owner of Le Pré Verre. He spent many years in China, Indonesia, Malaysia, India, and Japan, and is the author of three French cookbooks.
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. Adele King is the author of five books on French and African literature and the editor of From Africa: New Francophone Stories, available in a Bison Books edition. Bruce King has taught at universities around the world, including France, and is a well-known authority on English-language literatures. Adele and Bruce King live in Paris.
Praise :
"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, 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."
Publishers Weekly (Copyright Reed Business Information, Inc.)
"Delacourcelle is a wonderfully inventive chef, with a particular talent for forging unusual alliances of tastes that are as pleasing as they are easy to prepare. Spiced is full of great recipes and ideas that inspire us to experiment further ourselves. Its mix of French flair, surprising flavor combinations, and unfussy ease of preparation will be a hit with American readers."
Michael D. Garval, associate professor of French, North Carolina State University, Apr 2 2007
"An engaging approach to bistro cooking... This is a solid, intriguing cookbook that should please anyone comfortable with French cooking."
Publishers Weekly Web Exclusive
"Delacourcelle avidly mixes, matches, and blends cuisines in his cooking, all the while remaining a fiercely French cook... Spiced offers an amazing collection of French bistro recipes nurtured with `Chef's Comments.'"
Seth McEvoy, ForeWord
Details
ISBN : 9780803260108, Subtitle : Recipes from Le Pre Verre, Author : Delacourcelle, Philippe,
Translator : King, Adele; King, Bruce, Publisher : University of Nebraska Press, Publication Date : October 2007,
Binding : Paperback, Language : English, Pages : 312, Dimensions : 8.49x6.27x.69 in. .85 lbs.