Dominique's Fresh Flavors: Cooking with Latitude in New Orleans

Description

Review Some cookbooks are for everyday use, others for special occasions. In the latter category is chef Dominique Macquet's Dominique's Fresh Flavors: Cooking with Latitude in New Orleans, a collection of almost 80 recipes from his acclaimed New Orleans restaurant, Dominique's at the Madison Deputy Hotel. The recipes are enticing: Shrimp, Artichoke, and Spinach Soup; Grilled Scallops with Wild Rice Galette and Red Bell Pepper Vinaigrette; and Pinwheel of Roasted Lamb Loin with Saffron Couscous Ratatouille among them. Readers should know, however, that many require multiple preparations and, often, deluxe or unusual ingredients. It takes guts to offer, as Macquet does, two recipes calling for Japanese Kobe beef, which sells for upward of $100 per pound (when available), without proposing a more humble alternative. On the other hand, the majority of recipes are more feasible, and cooks abound who will welcome the chance to reproduce Macquet's spectaculars when time, inclination, and occasion are favorably aligned. Beginning with a useful ingredient glossary, the book then provides a section of basic preparations and recipes, organized by course and food types. Among these, Shrimp Rougail with Mango Chutney (shrimp in a savory tomato sauce), Sesame-Crusted Chicken with Baby Bok Choy and Hoisin-Ginger Vinaigrette, and Burgundy Braised Rabbit with Garlic Mashed Potatoes are standouts and relatively straightforward to make. They reflect the global nature of Macquet's cooking, with its interesting debt to his native Mauritius. Desserts, which have a tropical bent, include Island Fruit Soup with Lychee Sorbet, Guava Ice Cream, and Avocado and Melon Mousse. Illustrated with black-and-white and color photos, the book will whet the palates of readers everywhere while providing restaurant-level cooking for those willing to take the Macquet plunge. --Arthur Boehm Read more From Publishers Weekly Chef Macquet has a decidedly diversified new-world taste. His debut cookbook features plenty of French foie gras and goat cheese to be sure, but kaffir lime, couscous and Japanese beef also play major roles. However, the recipes are neither simple nor inexpensive. For example, a pricey Lobster and Foie Gras Terrine appetizer that involves a vinaigrette of chanterelle mushrooms, pistachio oil and ostrich consomm? is nothing less than tough to make. He also marinates a goose breast in lavender and skewers poached and crisp-seared veal innards with six- inch stalks of sugarcane. There are 14 clever seafood offerings, several with Asian touches of lemongrass or Chinese mustard, but none is as stunningly multicultural (Dutch-Russian-Japanese) as the Aquavit-Citrus-Cured Salmon with Osetra Caviar and Wasabi Cr?me Fraiche. If the sweet tooth begs, there are a baker's dozen desserts, including, at last, a refreshingly simple concoction: Mango Sorbet. Just water, sugar and mangos. Pur?e until smooth. Freeze until stiff (Jan.) Forecast: Drawn from his work at the New Orleans restaurant that bears his name, the foods here are, indeed, high art. Nevertheless, while fame will draw readers to this book, it is not for the less-than-confident cook. Copyright 2000 Reed Business Information, Inc. Read more See all Editorial Reviews

Features:

Product Details:

• Hardcover: 208 pages
• Publisher: Ten Speed Press; First Edition edition (September 1, 2000)
• Language: English
• ISBN-10: 1580081533
• ISBN-13: 35
• Product Dimensions: 8.5 x 1 x 9.5 inches
• Shipping Weight: 6 pounds

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