Cooking with the Young Chefs of France: Contemporary Interpretations of Traditional Cuisine

Cooking with the Young Chefs of France: Contemporary Interpretations of Traditional Cuisine

Elisabeth Lambert Ortiz

Language: English

Pages: 352

ISBN: 087131360X

Format: PDF / Kindle (mobi) / ePub


In this refreshing and highly personal cookbook, Elisabeth Lambert
Ortiz roams through the provinces of France, selecting and
adapting some of the oldest and most traditional—as well as the
newest and most contemporary—of French recipes. What all of
these dishes have in common is that they are the favr
new breed of young chefs who have learned to adapt the classics of
the past to the technology of the modern kitchen.

"This book contains a mixture of classic and nouvelle cuisine
recipes ... a bold and innovative book, with clearly written recipes.
Translating the recipes of chefs ... is a difficult task. Mrs.
Ortiz has done an admirable job." New York Times

"Ortiz is one of our few fine cookbook authors. ... A book to be
used and read often." Chicago Sun Times

"The recipes are . . . excellent, the kind that makes you want to
cook them. The treatment of seafoods is outstanding."
San Francisco Chronicle

"Ortiz has recorded in this book a sprightly mixture of old and
new. . . . Anyone who has ever read a recipe written by a French
chef knows how much work Ortiz has done to make these so
accessible. A rewarding new look at French cuisine."
Library Journal

"A nifty collection of original French specialties. ... An eclectic
book, based on Ortiz's personal preferences."
Booklist

"A refreshing relief . . . You will find this an extremely knowledgeable
collection of recipes." San Francisco Free Press

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and macaroni. Simmer for 15 minutes longer, or until macaroni is tender. While the soup is cooking make the pistou. In a large mortar crush the garlic with salt and pepper, then pound in Add the oil. Do this in a blender or food processor if preferred. The traditional method is rewarding but time-consuming. Serve the soup in a tureen. It should be very hot, with the basil leaves. the pistou either in the mortar or in a bowl, and with the cheese served separately. Ladle the soup into large

Stir in the walnuts and cook for a minute to heat through. Pour some of the sauce onto a serving dish and arrange the fillets on top. Nap with the rest of the sauce, or serve the sauce separately in a sauceboat. Drink a dry white wine. Pat the fish dry with paper towels SANDRE DE LA LOIRE BRAISE A LA TOURANGELLE (Braised Pike Tourangelle) SERVES 4. and most charming of men, Charles Barme this original recipe. I had some diftracking down the fish but fortunately could call on That great rier

the sauce has thickened slightly. Season the fish with salt and add it to the casserole. Simmer for about 15 minutes. Lift the fish out to a serving dish and keep warm. Add the rest of the cream to the sauce and reduce it over high heat until it is smooth and thickened. Taste for seasoning, adding more salt if necessary. Stir in the sorrel and pour the sauce over the fish. Plainly boiled potatoes are perfect with this, or serve noodles or rice. Drink a Riesling. SUPREME DE TURBOT A

Truchetet of the Relais et Chateaux Chateau d'Isenbourg in Rouffach has traveled a great deal to extend his culinary horizons, and his lively interest in food from other cultures gives his own creations a new dimension. This beautifully simple but unusual dish, with its Moroccan influence in the use of honey and oranges, shows this. The small amount of honey adds a subtle flavor to the sauce as 134 FISH AND SHELLFISH well as neutralizing the acid of the orange juice. Halibut makes an

and gave me who talked with recipes suitable for Amer- owe a debt of gratitude to friends in France who were equally generous with their help. My special thanks are due to M. Joseph Olivereau, In- ican kitchens. I also ternational President of the Relais tion, and his assistant Mme and Chateaux Organisa- Elizabeth Robertson, who gave me unstinting help in planning trips, and to Jean-Pierre Fava of the Hotellerie du Bas-Breau at Barbizon, for good advice and help. My special

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