LumiereAuthor: Rob FeenieIn his debut cookbook, the author shares the original culinary inventions and methods that have won him international accolades. Fresh ingredients, impeccable techniques, and exquisite presentation make the food as luscious as it is luminous. Organized seasonally, the recipes range from Young Garlic Veloute Soups and Herb-Crusted Beef Tenderloin with Chantrelles and a Shallot and Caper Jus to Butter-Braised Atlantic Lobster with Lobster Bisque and Mascarpone Risotto and Walnut Cake with Maple Ice Cream.Book DetailsPublisher: Ten Speed PressYear Published: 2002ISBN: 1580083765Book Number: 0916358Binding: HardcoverDust Jacket: YesPages: 182Book ConditionVery Good. Light wear.
