Cooking with Les Dames d'Escoffier: At Home with the Women Who Shape the Way We Eat and Drink

Overview

What if you could invite Alice Waters, M. F. K. Fisher, and Marcella Hazan into your kitchen as you make dinner? Imagine Julia Child looking over your shoulder as you prepare Julia's Lobster Newberg, or Gina Batali giving you her prized recipe for Batali Family Stuffed Artichokes? Les Dames d'Escoffier International (LDEI) is the premier association of female culinary professionals, started in 1973 in response to the all-male Les Amis d'Escoffier. In the organization's first national cookbook, the Dames share ...
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Overview

What if you could invite Alice Waters, M. F. K. Fisher, and Marcella Hazan into your kitchen as you make dinner? Imagine Julia Child looking over your shoulder as you prepare Julia's Lobster Newberg, or Gina Batali giving you her prized recipe for Batali Family Stuffed Artichokes? Les Dames d'Escoffier International (LDEI) is the premier association of female culinary professionals, started in 1973 in response to the all-male Les Amis d'Escoffier. In the organization's first national cookbook, the Dames share their most essential dishes--the ones they cook at home for family and friends. Here are such delights as Lidia Bastianich's hearth-warming Pork Rib Guazzetto, Susan Feniger's Roasted Black Cod with Horseradish Coulis and Farmers' Carrots, Anne Willan's elegant Twice-Baked Spinach Souffles, and Alice Medrich's Bittersweet Souffles with Nibby Cream. More than 125 recipes provide the range from appetizers to salads and soups, main courses (including vegetarian options) and sides to baking and desserts. Cooking with Les Dames d'Escoffier also offers up a wonderfully eclectic and informed array of foodie sidebars: the lowdown on screw-cap wines, how boxed phyllo dough can be a lifesaver, how to pair beverages and food, new ways to enjoy caviar, favorite kitchen tools, how to perfectly turn out a cake from its pan, and much more.
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Editorial Reviews

From the Publisher
"I was raised, formed, and shaped by the food of professional women chefs, from my mother and my aunts to the 'mothers of Lyon.' it is still the food closest to my heart and most satisfying to my soul. And the recipes from Les Dames d'Escoffier reveal th
Library Journal

Les Dames d'Escoffier is a professional organization of women chefs, food writers, caterers, purveyors, and others that was established in 1973 and today has more than 1300 members, many of them culinary stars. Their first cookbook includes dozens of recipes ranging from Grilled Gazpacho Salad with Shrimp to Black Cod with Horseradish Coulis. Despite its rather pretentious subtitle and references to each contributor as a "Dame"-as in "New York City Dame Lidia Bastianich"-the book has the feel of an upscale community cookbook, though the recipes, of course, are generally more sophisticated. With helpful tips, beverage suggestions, and make-ahead notes; for larger collections.

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Product Details

  • ISBN-13: 9781570615306
  • Publisher: Sasquatch Books
  • Publication date: 10/1/2008
  • Pages: 400
  • Product dimensions: 8.92 (w) x 10.88 (h) x 1.49 (d)

Meet the Author

Marcella Rosene founded Seattle’s premier take-out food shops, Pasta and Co. She lives in Seattle. Pat Mozersky founded the Ma Maison Cooking School. Tracey Maurer is a freelance food photographer. Both live in San Antonio.
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