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East of Paris

The new cuisines of Austria and the Danube
East of Paris
Click to enlarge

28,45 €

Author: David Bouley, Mario Lohninger, Melissa Clark
Thomas Schauer (fotografías)
Availability: en stock
Language: Inglés
Format: Tapa dura, 346 pp, 21x26 cm
Publisher: Ecco, 2003, 0066214491
Features: Fotografías a color
Publisher review:
This book is about food as gift, passion, art. You can't sling these recipes together from what you've got in the back of the refrigerator. They require thought, purpose, planning and love. If you love cooking, this book provides nothing less than the opportunity to indulge in a master class in your own home. If you don't cook but just love good food, this book is a window into the exquisite nuance and detail that go into truly great meals. Bouley isn't a celebrity chef because he rides a motorcycle as some of the reviews imply; he's celebrated as one of the great chefs of the world because he brings such creative juxtapositions and complexity of flavor to every dish. Perhaps it's a cultural thing--we live in an era when time is of the essence, anything but the microwave takes too long. As recently as twenty or thirty years ago, everyone's mother and grandmother spent three days just to make a simple spaghetti sauce. A lot of us have forgotten what a difference that makes in terms of pure taste. You simply can't get certain flavors by whipping up something between the time you get home from work and the time your guests show up at the door two hours later. As a working mother of limited culinary talent, I don't think the recipes in this book are really so much hard as they are time-consuming. But that's not a reason to feel frustrated or deprive yourself of what this book offers--take this book as an opportunity to think about our lifestyle, our alienation from food production in this society, and as impetus to consider the virtues of the kind of "slow food" movement sweeping Europe and what kind of more nurturing life-style changes that might imply if we were to allow ourselves that here in the U.S.

About the autor:
David Bouley is one of America's great chefs. He could be our greatest culinary creator. Bouley's first cookbook is only a peephole into his talent and creation.
In trying several of the recipes offered by his book, I was initially optimistic. The concepts are interesting, the preparations are layered with different nuances of flavor, and the pictures are lovely. The first hesitation I had, was when i noticed that the recipe for Mushroom Goulasch corresponded only abstractly with the photo of the dish. In the recipe, the dumplings are not dumplings, but more of a spaetzle. the spaetzle is not yellow with pieces of chive, but totally green. Finally the beautiful buttery foam in the photo is in actuality a heavy green sauce. So much for truth in advertising.

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