Rob Feenie Cooks at LumiereBook - 2001
Travel and Leisure magazine calls chef Rob Feenie's food a blend of European refinement, North American ingenuity, and Asian minimalism. The readers of Gourmet voted Lumihre the Top Table in Vancouver. And the accolades don't stop there. Now this beautifully designed cookbook presents a selection of recipes showcasing the pure, focused flavors for which Feenie is famous. With appeal for both the vegetarian and the omnivore, the book follows Lumihre's menu format, listing vegetarian, seafood, and signature menus, each with at least seven dishes that exploit the glories of the four seasons and emphasize fresh ingredients. The recipes are simple and the results are supremely indulgent. The recipes include Tomato Gazpacho with Dijon Mustard Ice Cream, Napoleon of Dungeness Crab with Curry Mayonnaise and a Pineapple and Celery Broth, Passion-fruit Tart with a Dark Valrhona Chocolate Base, and more. Includes a foreword by renowned chef Charlie Trotter.
Publisher: Vancouver : Douglas & McIntyre, c2001
Branch Call Number: 641.59711 FEE
Characteristics: ix, 182 p. :,ill. (some col.) ;,31 cm