Spotlight and giveaway: Accessible Fine Dining

Book Details:
Book Title: Accessible Fine Dining – The Art of Creating Exciting Food in Your Everyday Kitchen
by Noam Kostucki, with Chef Quentin Villers
Category: Adult Non-fiction , 128 pages
Genre: Creative Cookbook / Fine Dining
Publisher: Amazon
Release date: Dec 10, 2018
Tour dates: Jan 7 to 31, 2019
Content Rating: G
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Book Description: 

Six months after opening my first restaurant, one of my dishes was selected as “25 dishes to travel around the world”, featuring me next to culinary legend Heston Blumenthal.

Exciting and healthy food doesn’t have to be complicated, and it doesn’t have to cost an arm and a leg. Over the years, I have seen some of the most exciting dishes come from the simplest kitchens and the most modest ingredients. The purpose of this book is to focus our attention away from the distractions of fancy kitchen equipment and luxury produce and instead focus our attention towards ingenuity in the kitchen and culinary innovation.

For some strange reason, cooking is taught in books as a series of mechanical steps to follow and repeat with precision. I see cooking as a creative art like painting or playing music: it is the freedom of expression that is most interesting to me. When we create from an artistic perspective, we give birth to something new and potentially magical.

The purpose of this book is not to teach you specific recipes, because the ingredients you will find in your local organic food market will likely not be the same as the ones we see here. Nor is the purpose to show you how to imitate us. The purpose of this book is to guide you into thinking about your dishes in a way that elevates them to a fine dining level, from ingredients which are easily accessible to you. Naturally, you will find a few recipes, but most importantly you will find a new way to look at food.

We will share how we think about food shopping, searching for unusual ingredients, the combinations of flavors, techniques, textures, nutritional value, and of course, plating. The purpose of this book is to guide you to become a more exciting, creative and adventurous version of yourself in the kitchen. What separates a craft from an art form is the story behind it; cooking is a craft, while fine dining is an art form.

If you want to create fine dining dishes, start to focus your attention on the different stories a dish can tell. Some stories can be told through your cooking, and others are told through words. Taking the time to present your dishes before people eat is crucial to creating anticipation for the food they will eat.

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Buy the Book:
Watch the book trailer:

Meet the Authors:
Noam Kostucki
MY NAME IS NOAM KOSTUCKI AND I CREATE SPACES FOR MAGIC TO HAPPEN.
I was an awkward child, so I changed school 5 times. I spent most of my life trying to please others, and be the kind of person I believed everyone else wanted me to be. I wasn’t happy and I struggled to get what I want. Everything changed when I started changing.
I spent the last 12 years creating the life I dream of. I’ve had the privilege to be homeless twice, and to speak at Harvard about entrepreneurship. I have grown to be myself more fearlessly than ever before. I am now surrounded by people I love, and who love me.
I traveled over 40 countries, and I’ve helped over 25,000 people create magic. For example Patryk Wezowski who raised $500,000 in 8 weeks and Esther Perel who gave the 30th most viewed TED talk. Some less public successes include a blind eyed student who experienced his blind eye for the first time and a journalist who left an abusive relationship.
As a university drop out, I was surprised when my first book (personal branding) became required reading at the Fashion Institute of Technology in NYC, as well as receiving the UK Business Speaker of the Year runner up award, and a honorary degree in Business from Hofstra University. As an artist, I was honored to exhibit my photography at the European Union’s Innovation Conference.
My most recent venture is HiR Fine Dining, a jungle culinary adventure. I create a discovery menu of 7 plates per person for groups of up to 12 people. HiR Fine Dining became #1 fine dining on TripAdvisor in Tamarindo within the first month. Within 6 months one of my plates was selected out of 40,000 restaurants by OpenTable as one of “25 dishes to travel around the world for”. I was invited to speak at Chateau 1525, Costa Rica’s most reputable cooking school and our guest chefs include a blind chef who traveled all the way the United Kingdom.
Quentin Villers
 
 
Quentin has been cooking in restaurant since the age of 18. He helped his brother build a restaurant for which they received a Michelin Star. Quentin moved to Costa Rica to consult for hotels and restaurants. He managed 3 of the 4 restaurants at Hotel Nayara in La Fortuna, for which he lead a team of over 20 people to be selected to enter Relais & Chateaux, a prestigious network of unique luxury hotels with exquisite cuisine. Quentin is a regular guest chef at HiR Fine Dining and consults for a number of fine dining restaurants in Costa Rica.
Connect with the Authors: Website ~ Twitter ~ Facebook ~ Instagram
Enter the Giveaway!
Ends Feb 7, 2019

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Recipe from: The Taste of the French Caribbean

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The Taste of the French Caribbean

by

Chef Denis

Stir up an authentic taste of the Caribbean at home with Chef Denis Rosembert’s first ever cookbook. The St Lucia born restauranteur lovingly curates his favourite dishes — from delicious jerk chicken to spicy mutton curry and sweet golden apple cake — for you to recreate, bringing the unique flavours and exotic aromas of the island — renowned for its seafood and exquisite chocolates — vividly to life in your own kitchen.

At his much-loved restaurant Chez Denis in Norwich, England, Denis Rosembert blends the eclectic cuisines of Africa, Europe and Eastern India that combine to make St Lucian food so rich and so special. His colourful, infectious, easy-to-follow recipes are the ultimate celebration of island life, food and drink and entertaining and will soon have you inviting friends and family round to experience your own taste of the Caribbean.

Buy the book: Amazon UKAmazon.com

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About Chef Denis

Denis Rosembert was born on the island of St.Lucia where he started training to be a chef in 1973. After a couple of years he was invited to England to continue his training. Since then Denis has worked in various hotels and restaurants across Britain and America in the role of Commis, Sous and finally Head Chef. In 1989 he moved to Norwich, where after a brief stint working for the Sports Village, he finally realised his dream and opened his own restaurant Chez Denis.

Website – http://www.chezdenis.co.uk/

Twitter – https://twitter.com/Chezdenis1

RECIPE
by CHEF DENIS

Stuffed Aubergine

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Ingredients

2 large aubergines

2 tbsp oil

1 small onion

1carrot

1 parsnip

1 small leek

  • stick celery

1/2 tsp mixed herbs

  • cloves of garlic

150g haricot beans (cook day before)

100g bread crumbs

100g plain flour or gluten free

2 eggs

150ml milk

1tsp mustard

500ml vegetable oil

Creole tomato sauce

SERVES 4

  1. Cut the aubergine into 20mm thick slices. Remove the flesh in the centre of the aubergine wheel by cutting 15mm away from the skin. Keep the flesh for the stuffing.
  2. Dice all the vegetables and sweat with the inside of the aubergine in vegetable oil with the herbs until they are soft. Remove from the heat and let the mixture cool.
  3. Add the cooked haricot beans to the vegetables.
  4. Mince the cooked vegetables and haricot beans, then add bread crumbs to bind the mixture together. Salt and pepper to taste.
  5. Stuff the aubergine wheels with the vegetable mixture, then place the wheels on a tray. Make sure the stuffing stays in the aubergine wheels.
  6. Break 2 eggs in a bowl add milk and mustard, whisk together.
  7. Dust the wheels with flour, put the wheels into the egg wash and then put the wheels in bread crumbs, making sure the aubergine wheels are coated.
  8. Place the aubergine on a baking tray with some bread crumbs on the tray.
  9. Cover the wheels with cling film, put in the freezer until frozen.
  10. Remove from the freezer and place each wheel in a hot fryer until it looks golden brown.
  11. Place the wheels in the oven at 200 degrees for 15 minutes.Serve with Creole tomato sauce

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WHAT’S YOUR FAVORITE CARIBBEAN DISH?

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From Absinthe to Zest: Book review. I love France #59

I LOVE FRANCE!

I plan to publish this meme every Thursday.

You can share here about any book

or anything cultural you just discovered related to France, Paris, etc.

Please spread the news on Twitter, Facebook, etc !

Feel free to grab my button,

and link your own post through Mister Linky,

at the bottom of this post.

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From Absinthe to Zest:

An Alphabet for Food Lovers

by

Alexandre DUMAS

33 pages

Published in 2011 by Penguin Classics
From work originally published in 1873

From Absinthe to Zest

This book counts for the following Reading Challenges:

               Books on France Paris in July 2013   

 

MY THOUGHTS ABOUT THIS BOOK

Rating system

The publication last year of The Black Count reacquainted with the fabulous author of The Count of Monte Cristo. What was then my surprise and joy when stumbling on this little book by Alexandre Dumas: From Absinthe To Zest. I had no idea he had ever published un grand dictionnaire de cuisine. As I can’t have access to it here, it was delightful to read at least some samples of it in this short volume.

As you can see through the few excerpts I list here below, it is a real gem, combining recipes of the time with great humor and little anecdotes related to the ingredient Dumas describes. Good food and good writing, what else would you want?

WHAT IS IT ABOUT

 As well as being the author of The Three Musketeers, Alexandre Dumas was also an enthusiastic gourmand and expert cook. His Grand Dictionnaire de Cuisine, published in 1873, is an encyclopedic collection of ingredients, recipes and anecdotes, from Absinthe to Zest via cake, frogs’ legs, oysters, Roquefort and vanilla. Included here are recipes for bamboo pickle and strawberry omelette, advice on cooking all manner of beast from bear to kangaroo, all brought together in a witty and gloriously eccentric culinary compendium.This edition is part of the Great Food series designed by Coralie Bickford-Smith. [Goodreads]

EXCERPTS

Dumas p. viiiDumas p.2Dumas p.3Dumas p.7Dumas p.81

ABOUT THE AUTHOR

Alexandre Dumas

Alexandre Dumas, père (French for “father”, akin to Senior in English), (July 24, 1802 – December 5, 1870) born Dumas Davy de la Pailleterie, was a French writer, best known for his numerous historical novels of high adventure which have made him one of the most widely read French authors in the world. Many of his novels, including The Count of Monte Cristo, The Three Musketeers, The Man in the Iron Mask, and The Vicomte de Bragelonne were serialized. Dumas also wrote plays and magazine articles, and was a prolific correspondent. [Goodreads]
Here is a great website with tons of things on him, both in French and English.

HAVE YOU READ THIS BOOK?
DO YOU KNOW OF A SIMILAR BOOK?

SHARE YOUR THOUGHTS  IN A COMMENT PLEASE

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please if possible

include the title of the book or topic in your link:

name of your blog (name of the book title or topic):

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