Lumiere Light: Recipes From the Tasting Bar

Overview


Fabulous and lighthearted food from Rob Feenie’s cool Lumière Tasting Bar, an international culinary hot spot that features casual dishes and sexy cocktails created to the same impeccable standards as the tasting menus in his renowned restaurant.

Recently, Rob Feenie launched the Lumière Tasting Bar, a more casual, intimate space with a seductive glow. On any given night crowds line up in front of its doors to get a chance to dine from the select ever-changing menu that ...

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Overview


Fabulous and lighthearted food from Rob Feenie’s cool Lumière Tasting Bar, an international culinary hot spot that features casual dishes and sexy cocktails created to the same impeccable standards as the tasting menus in his renowned restaurant.

Recently, Rob Feenie launched the Lumière Tasting Bar, a more casual, intimate space with a seductive glow. On any given night crowds line up in front of its doors to get a chance to dine from the select ever-changing menu that features tapas-sized portions of sublime cuisine and an array of sophisticated cocktails.

Lumière Light presents more than 90 of its most famous dishes. With their stylish sense of humor and sinful twists on comfort food, the recipes include a decadent beef-dip sandwich filled with short ribs cooked in wine and port, a shepherd’s pie of duck confit, caramelized onions and truffle pomme purée. There are also salads and soups and a selection of irresistible desserts like Chocolate Fondant with Honey Tangerine Marmalade and India Spice Ice Cream. The cocktail recipes are versions of classics, some forgotten, like the Sazerac (rye and absinthe) or the French 75 (gin and champagne), and some more familiar ones like the Sidecar.

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Editorial Reviews

Publishers Weekly
The recipes for cocktails and food from the tasting bar at swank Vancouver restaurant Lumiere are many things-inventive, time-consuming, multi-layered-but "light" they are not, neither in the caloric sense, nor in the whipping-up-something-quickly sense. Feenie, Lumiere's chef/owner, and Coldham, its sous chef, certainly cannot be faulted for presenting the same old thing. Deep-Fried Brandade with Black Olive Tapenade temptingly rolls chunks of cod and potatoes in breadcrumbs, then crisps them. In an example of successful fusion, Sake and Maple Marinated Sablefish with Hijiki-Soy Sauce marries Japanese flavors with a Canadian classic, maple syrup. Other dishes, however, sound overpoweringly rich, like Squash and Mascarpone Ravioli with Truffle Butter. The one thing all have in common is their complex preparation. Lumiere Shepherd's Pie takes comfort food haute with layers of duck confit, caramelized onions, roasted corn and truffled mashed potatoes stacked in a mold. It's a clever concept, but a lot of work. Color photos. (July 1) Forecast: Feenie's earlier book, Rob Feenie Cooks at Lumiere (published here by Ten Speed Press as Lumiere in 2001), has sold 15,000 copies in North America, but this new work looks like a tough sell in the U.S., where Feenie's restaurant is not well-known and lengthy ingredient lists tend to put off home cooks. Copyright 2004 Reed Business Information.
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Product Details

  • ISBN-13: 9781550549737
  • Publisher: Douglas & McIntyre Ltd.
  • Publication date: 4/9/2004
  • Pages: 144
  • Product dimensions: 6.90 (w) x 10.50 (h) x 0.60 (d)

Table of Contents

Foreword vii
About the Tasting Bar at Lumiere 1
Appetizers 2
Salads, Soups & Sandwiches 12
Pasta & Risotto 38
Fish, Poultry & Meat 56
Desserts 82
The Basics 118
Metric Conversions 130
Acknowledgements 132
Index 133
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