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Spoon Food & Wine, a Spring 2003 cookbook release from Ici La Press, showcases the boldly innovative dishes developed by Michelin six-star chef Alain Ducasse for his iconoclastic "Spoon" restaurants worldwide.
Ducasse, the internationally acclaimed chef and owner of Michelin three-star restaurants in Paris and Monte Carlo and "Alain Ducasse" at the Essex House in New York, serves up an extaordinary array of original creations inspired by the cuisines of many cultures. Popularized at Ducasse's "Spoon" restaurants in London, Paris, Tokyo, Saint Tropez and Mauritius, the 252 recipes featured in Spoon Food & Wine reflect a fusion of classic French technique with culinary influences of the Mediterranean region, the Americas and West Indies, the Middle East and Asia.
Proceeding from appetizers and starters to entr es and desserts, the book complements each recipe with suggested pairings of suitable quality wines recommended from vineyards around the world. Spoon provides original recipes for stocks, sauces and dressings required in preparations, as well as for dozens of accompaniments suggested to enhance the enjoyment of specific main dishes.
In his introduction to Spoon Food & Wine, Ducasse declares that he aims to awaken in every reader a "spirit of exploration" which recognizes "that there are no one-way streets, that you are not trapped on a 'motorway' of taste." Combining simplicity with sophistication, "Spoon has taught me that life is a chameleon - it takes on the colors of our desires," he writes. "With this book, I feel as if my cooking has taken on a new, free, cheeky and slightly provocative personality, unlike that of my forebears, but what today's food lovers want."
The elegant photography of Spoon creations and restaurants is the work of Hartmut Kiefer. Kiefer's widely praised work appears regularly in international publications and advertising, as well as cookbooks such as Pierre Herm 's Desserts.
For more background on Alain Ducasse and the locations of his Spoon restaurants, please click on the "Authors" tab and proceed to the Ducasse biography. The Good Cuisine, coauthored by Alain Ducasse and Fran oise Bernard, is also published by and currently available from Ici La Press.
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table of contents
A sampler of "Spoon" recipes:
Appetizers & Starters
Iced cucumber soup
Creole cod fritters
Tuna tartare
Lobster salad
Spoon's crudites
Frogs' legs soup
Minestrone of crab and nori
Spring rolls with crab and grapefruit filling
Pumpkin tofu with scallop topping
Pork and prawn ravioli
Ceviche with Grenoble relish and mimosa garnish
Tempura of prawns and vegetables
Soft-boiled eggs with buttered cod and brandade
Cold soft-boiled egg with tomatoes 3 ways
Baked macaroni cheese
Seared tuna, spinach and mushroom open sandwich
Crunchy salad snacks
Pastrami with toast soldiers
Sauces
Sweet-sour eggplant pickle
Genoese pesto
Mango chutney
Oyster and lemon dressing
Tandoori sauce
Lemongrass sauce
Savory orange sauce
Bearnaise relish
White mushroom compote
Shellfish sauce
Entrees
Lobsters baked in banana leaves
Grilled lacquered sole
Tuna a la plancha
Cod with coconut milk
Marinated and seared squid
Seared red mullet
Veal burgers with straw potato cakes
Grilled poussins, American style
Tandoori chicken wings
Roast duck
Lacquered pork spare ribs
Pan-fried entrecote steak
Braised and roast veal
Pork medallions with spicy muesli coating
Roast mountain lamb with sweet and spicy relish
Desserts
Big meringue
Spoon's doughnuts with red fruit compote
Cheesecake ice cream sundae
Tropical fruit salad with pureed apricots
Margarita sorbet
Spoon's chocolate pizza
Caramelized apple squares
Venetian almond ice cream and brioche slices
Iced pineapple and coconut ice cream sandwich with a crumble base
... just a sampling of the original Ducasse creations featured in "Spoon"!
ISBN: 1-931605-11-4
Price: $Out of print
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