Dominique's Fresh Flavors: Cooking with Latitude in New Orleans

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Overview

What can you expect from a chef raised on Mauritius, who apprenticed in South Africa, traveled extensively within Latin and Asian cultures, mastered California cuisine as a Beverly Hills chef, and who now runs his own restaurant in New Orleans? Take it from legendary chef Jean-Louis Palladin: "A fabulous tour of global cuisine!" In DOMINIQUE'S FRESH FLAVORS, Dominique Macquet explores exotic culinary frontiers with the expertise and grounding of a classically trained French chef. "Cooking with Latitude" is how he...
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Overview

What can you expect from a chef raised on Mauritius, who apprenticed in South Africa, traveled extensively within Latin and Asian cultures, mastered California cuisine as a Beverly Hills chef, and who now runs his own restaurant in New Orleans? Take it from legendary chef Jean-Louis Palladin: "A fabulous tour of global cuisine!" In DOMINIQUE'S FRESH FLAVORS, Dominique Macquet explores exotic culinary frontiers with the expertise and grounding of a classically trained French chef. "Cooking with Latitude" is how he describes both the poetic license he takes with traditional food and his culinary palate's tropical accents, which are garnered from his travels. The result is a stunning cuisine, at once local and global, surprising and familiar—and simply delicious!
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Editorial Reviews

Publishers Weekly - Publisher's Weekly
Chef Macquet has a decidedly diversified new-world taste. His debut cookbook features plenty of French foie gras and goat cheese to be sure, but kaffir lime, couscous and Japanese beef also play major roles. However, the recipes are neither simple nor inexpensive. For example, a pricey Lobster and Foie Gras Terrine appetizer that involves a vinaigrette of chanterelle mushrooms, pistachio oil and ostrich consomm is nothing less than tough to make. He also marinates a goose breast in lavender and skewers poached and crisp-seared veal innards with six-inch stalks of sugarcane. There are 14 clever seafood offerings, several with Asian touches of lemongrass or Chinese mustard, but none is as stunningly multicultural (Dutch-Russian-Japanese) as the Aquavit-Citrus-Cured Salmon with Osetra Caviar and Wasabi Cr me Fraiche. If the sweet tooth begs, there are a baker's dozen desserts, including, at last, a refreshingly simple concoction: Mango Sorbet. Just water, sugar and mangos. Pur e until smooth. Freeze until stiff (Jan.) Forecast: Drawn from his work at the New Orleans restaurant that bears his name, the foods here are, indeed, high art. Nevertheless, while fame will draw readers to this book, it is not for the less-than-confident cook. Copyright 2000 Cahners Business Information.
Library Journal
Although his introduction invites readers to have fun in the kitchen, it soon becomes very apparent that the New Orleans-based Macquet's "preferred world of truffles and foie gras" is not for most home cooks. The first chapter includes recipes for 14 different stocks, and the first appetizer calls for a pound and a half of foie gras, four lobsters, two pounds of chanterelle mushrooms, and ostrich consomm , among other ingredients. In fact, almost every recipe calls for ingredients that even serious home cooks will be hard pressed to find (or, in some cases, prepare, e.g., "one tablespoon jalape o+uice). In addition, recipes that involve several components simply move from one different subrecipe to another, with no guidelines on how to juggle their preparation. No doubt the food at Dominique's is delicious, but the book is frustrating. For area libraries and very extensive chef's book collections. Copyright 2000 Cahners Business Information.
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Product Details

  • ISBN-13: 9781580081535
  • Publisher: Ten Speed Press
  • Publication date: 9/28/2000
  • Series: Cooking Across America Series
  • Pages: 208
  • Product dimensions: 8.26 (w) x 9.17 (h) x 0.85 (d)

Meet the Author

DOMINIQUE MACQUET is the award-winning, critically acclaimed executive chef at Dominique's, at the Maison Dupuy Hotel in New Orleans.

JOHN DeMERS is a food writer, radio talk show host, and author of more than 30 books. He lives in Houston, Texas, and serves as editor of ArtsHouston magazine.

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted May 11, 2002

    Great Flavors!

    This book is not a bit of New Orleans as much as a composition by a true chef. Recipes, ingredients and directions are great. Great gift even if you are not a cook.

    Was this review helpful? Yes  No   Report this review
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