Zest for Life or Lumiere Light

Zest for Life: Classic Dishes for Family and Friends from the '50s to the '90s

Author: Diane Clement

Containing more than 150 recipes, Zest for Life looks back on five decades of cherished dishes. Each era is represented, from 1950s standards such as The Ultimate Macaroni and Cheese to fusion dishes of the 1990s such as Portobello Mushroom Pizzetta. These down-home, delicious recipes are for cooks at all levels of experience. Color photographs are included.

Read also Niveau Drei Führung: Das Bekommen unter der Oberfläche

Lumiere Light: Recipes From the Tasting Bar

Author: Rob Feeni

Here are 90 of the most popular dishes and drinks from the Lumiere Tasting Bar in Vancouver, an international culinary hot spot with a seductive glow, tapa-sized portions of sublime cuisine, and sophisticated cocktails. Now home cooks can reproduce these tantalizing tidbits for their own entertaining: Short Rib Sandwich, Duck Breast Salad with Vanilla-Poached Quince and Pomegranate, Truffled Raw Milk Camembert with Roasted Figs and Brioche, and India Spice Ice Cream. The drinks section includes the Sidecar, the French 75, and the Sazerac.

Publishers Weekly

The recipes for cocktails and food from the tasting bar at swank Vancouver restaurant Lumiere are many things-inventive, time-consuming, multi-layered-but "light" they are not, neither in the caloric sense, nor in the whipping-up-something-quickly sense. Feenie, Lumiere'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. Lumiere 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. (July 1) Forecast: Feenie's earlier book, Rob Feenie Cooks at Lumiere (published here by Ten Speed Press as Lumiere in 2001), has sold 15,000 copies in North America, but this new work looks like a tough sell in the U.S., where Feenie's restaurant is not well-known and lengthy ingredient lists tend to put off home cooks. Copyright 2004 Reed Business Information.

Table of Contents:

	Foreword	vii
	About the Tasting Bar at Lumiere	1
	Appetizers	2
	Salads, Soups & Sandwiches	12
	Pasta & Risotto	38
	Fish, Poultry & Meat	56
	Desserts	82
	The Basics	118
	Metric Conversions	130
	Acknowledgements	132
	Index	133