The Art of Blending by Lior Lev Sercarz (2012-08-01) 9780615680934, 0615680933
The Art of Blending Featuring recipes and cooking ideas inspired by La Boite's 41 spice blends. The Art of Blending
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English Pages 192 [402]
Table of contents :
The Art of Blending
Introduction
Preface
The Blends
Isphahan No. 1: Marinated Black Bass with Vegetable Couscous
Amber No. 2: Beer-Can Chicken with Roasted Sweet Potatoes
Bombay No. 3: Seared Turbot with Asparagus & Lemongrass Sauce
Luberon No. 4: Braised Chicken Thighs with Bacon & Peppers
Breeze No. 5: Spice-Rubbed Swordfish with Tomato & Nectarine Salad
Marrakesh No. 6: Sweet and Spicy Eggplant Relish
Pierre Poivre No. 7: Pepper-Crusted Beef Tenderloin with Mushroom Sauce
Smoked Salt No. 8: The Cinder Cocktail
Iris No. 9: Ratatouille Pizza
Yemen No. 10: Spiced Ice Cream with Ginger
Cancale No. 11: Sauteéd Flounder with Pickled Spring Onions
Blue Grass No. 12: Pork and Poblano Stew
Galil No. 13: Steamed Mussels with Fennel & Lemon
Sri Lanka No. 14: Sufganyot Donuts with Coffee-Raisin Glaze
Kibbeh No. 15: Orecchiette with Spiced Lamb and Carrot Purée
Ayala No. 16: Chicken Wings with Spiced Aioli
Noga No. 17: Tagliatelle with Clams & Chorizo
Smoked Cinnamon No. 18: Chocolate Pots de Crème with Cinnamon Speculoos
Salvador No. 19: Seared Tuna with Arugula & Bell Pepper Salad
Dali No. 20: Boquerones and Egg Salad on Toast
Moruno No. 21: Spice-Crusted Lamb Skewers
Cataluña No. 22: Piquillo Pepper and Cataluña Financiers
Tangier No. 23: Grilled Vegetable Couscous Salad
Coquelicot No. 24: "Everything" Cured Salmon
Escabeche No. 25: Cod Brandade
Borneo No. 26: The Sarawak Cocktail
Chios No. 27: Poached Shrimp with Yogurt Sauce
Vadouvan No. 28: Lamb and Spinach Parmentier
Apollonia No. 29: Lamb Meatballs with Spinach Salad
Mousa No. 30: Spice-Rubbed Baby Back Ribs with Potatoes
Penang No. 31: Ricotta Gnudi with Spring Pea Soup
Siam No. 32: Maple-Glazed Roast Duck with Scallions
Mishmish No. 33: Mishmallows
Orchidea No. 34: Berry Crumble with Almond Topping
Ararat No. 35: BBQ-Baked Oysters with Bacon Powder
Ana No. 36: Rice Pilaf En Croûte
Izak No. 37: Striped Bass with Fennel & Preserved Lemon
Shabazi No. 38: Fluke Crudo with Grapefruit Salsa
Reims No. 39: Chocolate Truffles
Sheba No. 40: Braised Short Ribs with Coffee & Apples
Lula No. 41: Grilled Caesar Salad and Cheese Biscuits
Acknowledgments
Contributors
The Art of Blending
Introduction
Preface
The Blends
Isphahan No. 1: Marinated Black Bass with Vegetable Couscous
Amber No. 2: Beer-Can Chicken with Roasted Sweet Potatoes
Bombay No. 3: Seared Turbot with Asparagus & Lemongrass Sauce
Luberon No. 4: Braised Chicken Thighs with Bacon & Peppers
Breeze No. 5: Spice-Rubbed Swordfish with Tomato & Nectarine Salad
Marrakesh No. 6: Sweet and Spicy Eggplant Relish
Pierre Poivre No. 7: Pepper-Crusted Beef Tenderloin with Mushroom Sauce
Smoked Salt No. 8: The Cinder Cocktail
Iris No. 9: Ratatouille Pizza
Yemen No. 10: Spiced Ice Cream with Ginger
Cancale No. 11: Sauteéd Flounder with Pickled Spring Onions
Blue Grass No. 12: Pork and Poblano Stew
Galil No. 13: Steamed Mussels with Fennel & Lemon
Sri Lanka No. 14: Sufganyot Donuts with Coffee-Raisin Glaze
Kibbeh No. 15: Orecchiette with Spiced Lamb and Carrot Purée
Ayala No. 16: Chicken Wings with Spiced Aioli
Noga No. 17: Tagliatelle with Clams & Chorizo
Smoked Cinnamon No. 18: Chocolate Pots de Crème with Cinnamon Speculoos
Salvador No. 19: Seared Tuna with Arugula & Bell Pepper Salad
Dali No. 20: Boquerones and Egg Salad on Toast
Moruno No. 21: Spice-Crusted Lamb Skewers
Cataluña No. 22: Piquillo Pepper and Cataluña Financiers
Tangier No. 23: Grilled Vegetable Couscous Salad
Coquelicot No. 24: "Everything" Cured Salmon
Escabeche No. 25: Cod Brandade
Borneo No. 26: The Sarawak Cocktail
Chios No. 27: Poached Shrimp with Yogurt Sauce
Vadouvan No. 28: Lamb and Spinach Parmentier
Apollonia No. 29: Lamb Meatballs with Spinach Salad
Mousa No. 30: Spice-Rubbed Baby Back Ribs with Potatoes
Penang No. 31: Ricotta Gnudi with Spring Pea Soup
Siam No. 32: Maple-Glazed Roast Duck with Scallions
Mishmish No. 33: Mishmallows
Orchidea No. 34: Berry Crumble with Almond Topping
Ararat No. 35: BBQ-Baked Oysters with Bacon Powder
Ana No. 36: Rice Pilaf En Croûte
Izak No. 37: Striped Bass with Fennel & Preserved Lemon
Shabazi No. 38: Fluke Crudo with Grapefruit Salsa
Reims No. 39: Chocolate Truffles
Sheba No. 40: Braised Short Ribs with Coffee & Apples
Lula No. 41: Grilled Caesar Salad and Cheese Biscuits
Acknowledgments
Contributors
- Author / Uploaded
- Lior Lev Sercarz
- Jaime Gottlieb
