Lumière Light Recipes from the Tasting Bar

by Feenie, Rob; Coldham, Marnie; Boulud, Daniel

• ISBN13: 9781550549737
• ISBN10: 1550549731
• Format: Paperback
• Copyright: 2004-03-04
• Publisher: Douglas & McIntyre

Summary

Fabulous and lighthearted food from Rob Feenie's cool Lumiere Tasting Bar, an international culinary hot spot that features casual dishes and sexy cocktails created to the same impeccable standards as the tasting menus in his renowned restaurant. In french, the word lumiere means "light." Chef Rob Feenie's Lumiere Restaurantin Vancouver has lit up the food world in Canada and the United States with his brilliant dishes that combine French sophistication, Asian simplicity and the finest North American ingredients. After the success of Lumiere, Rob Feenielaunched the Lumiere Tasting Bar, a more casual, intimate space with a seductive glow. On any given night crowds would line up in front of its doors to get a chance to dine from the select ever-changing menu that features tapas-sized portions of sublime cuisine and an array of sophisticated cocktails. Lumiere Lightpresents more than 90 of its most famous dishes. With their stylish sense of humour and sinful twists on comfort food, the recipes include a decadent beef-dip sandwich filled with short ribs cooked in wine and port, a shepherd's pie of duck confit, caramelized onions and truffle pomme puree. There are also salads and soups and a selection of irresistible desserts like Chocolate Fondant with Honey Tangerine Marmalade and India Spice Ice Cream. The cocktail recipes are versions of classics, some forgotten, like the Sazerac (rye and absinthe) or the French 75 (gin and champagne), and some more familiar ones like the Sidecar. Commentary and chef's tips are provided by Feeniethroughout.

Table of Contents

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