Publishers Weekly - Publisher's WeeklyLast spring, after 30 odd years, Soltner left his famed New York City restaurant Lutce to teach and, fortunately for us, to work on this book. Britchky (The Restaurants of New York) begins with a dewy-eyed doxology, but the text quickly switches to Soltner's more sanguine voice-complete with French constructions (``In all those years, I was never away from Lutce for sickness''). Soltner's culinary background is rooted deeply in Alsace and his strict traditional French apprenticeship, but he remained open to new influences-within reason. Nouvelle cuisine leaves its mark in the fragrant, savory Duck with Raspberries; American produce is integrated into the rich Cream of Avocado Soup with Chives; the requests of vegetarians result in a Tomato Tart. Of primary importance is always a felicitous blending of flavors, as in Venison Cutlets with Chestnuts, finished off with cognac and mushrooms. Soltner is never sanctimoniously haut: his recipe for the lengthy classic preparation of foie gras is accompanied by a faster modern one he uses more often. He includes a number of recipes like coarsely textured Hard Sausage or Eggs and Tomatoes which, if not suited to Lutce, are good home cooking. One trend Soltner doesn't accommodate is cuisine ``lite,'' but the moderate quantities of butter, cream and the like give, like this collection, immoderate pleasure. HomeStyle book club selection. (Oct.)
Contains 333 recipes, with illustrations by Henry Kibel.
Library JournalSoltner was the chef at New York City's four-star Lutece for more than 30 years. Although he sold the restaurant this year, few people could imagine it without him, for Soltner, with his wife, really made Lutece, and, as he says, it was his life. Devotees will be especially glad to have this cookbook. It is really a recipe book and Soltner's autobiography in one, a record of how real French food and dining were introduced in the United States. Lutece is known for perfect renditions of classic dishes, and they are all here, with newer ones as well. Many of the recipes are neither everyday fare nor the type of food most people would cook today, but this is both a history of a much-loved institution and a cookbook, to read as much as to cook from. Highly recommended-bon apptit. [HomeStyle Bks. selection.]
Barbara JacobsWhat does a world-renowned chef do in retirement? Write a cookbook! After nearly a year out of the kitchen, AndreSoltner, once owner of New York City's Lutece, offers (with coauthor Britchky) home cooks and professional chefs a chance to emulate his artistry. His collection of more than 300 recipes and personal memories--including menus from his previous jobs and the "old" and "new" Lutece--is far removed from the 1960s trend-setting cookbooks from Julia Child and colleagues. In fact, his simple explanations and approaches will surprise an experienced culinarian. What, no long diatribes on ingredients? Mix American, French, Alsatian, and other cuisines? Beef Wellington in a brioche, not a puff pastry? Think of Soltner's book as a genuine contribution to the art of gastronomy by a man who, quite simply, loves to cook.
BooknewsFor some 30 years, Andre Soltner was the chef and proprietor of the famous New York restaurant, Lutece. Here, he collects 333 fine recipes, mostly classical French but with some Alsatian country cooking and nouvelle French recipes, as well. Includes a history of the restaurant, Soltner's own engaging story, his thoughts on ingredients and cooking, and several pages of charming b&w photos. Annotation c. Book News, Inc., Portland, OR (booknews.com)
- Knopf Doubleday Publishing Group
- Publication date:
- Edition description:
- 1st ed
- Product dimensions:
- 7.36(w) x 9.57(h) x 1.41(d)
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The Lutece Cookbook based on 0 ratings. 3 reviews.
This book has well presented content but the inaccuracies of some of the recipes would lead me to purchase a different book. My dishes seem to contain too much moisture to actually work with. For example, the truffle recipe yielded, for me, a thick sort of chocolate sauce. And the White wine cookie batter turned out to be something of a cake batter not a dough.
This book reads very well, but some of the recipes I've tried come out too wet. Like the Truffle recipe and the White wine cookie recipe.