Your Place or Mine?: Cooking at Home with Restaurant Style

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Overview

Jean-Christophe Novelli is one of London's most-celebrated new Michelin-starred chefs, renowned for his striking combinations of flavors and artisitc presentations. But at the heart of many of his signature dishes are easy and accessible recipes perfectly suited to the home cook. In his restaurant kitchens Jean-Christophe adapts and combines these core recipes in a varietyof innovative ways suivant son humeur—according to his mood—adding an unusual vegetable here, a highly flavored oil or an exotic garnish there,...
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New York, NY 1999 Hard cover American ed. New in new dust jacket. Square and tight-Pages bright without marks or plates-Fast shipping Sewn binding. Cloth over boards. With dust ... jacket. 160 p. Contains: Illustrations. Audience: General/trade. Read more Show Less

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Overview

Jean-Christophe Novelli is one of London's most-celebrated new Michelin-starred chefs, renowned for his striking combinations of flavors and artisitc presentations. But at the heart of many of his signature dishes are easy and accessible recipes perfectly suited to the home cook. In his restaurant kitchens Jean-Christophe adapts and combines these core recipes in a varietyof innovative ways suivant son humeur—according to his mood—adding an unusual vegetable here, a highly flavored oil or an exotic garnish there, to produce the dazzling creations for which he is so well known. Now adventuresome home cooks can re-create these spectacular effects in their own kitchens.

Your Place or Mine: Cooking at Home with Restaurant Style follows Jean-Christophe's building-block approach to cooking, offering more than 100 recipes along with dozens of ideas for variations. In sections on Fish and Shellfish, Poultry and Game, Meat, Vegetables, and Desserts, he demonstrates how to build on simple recipes to discover a range of from his repertoire of oils, powders, juices, and reductions. For example, a simple eggplant caviar becomes an integral layer of a luscious Goat Cheese Terrine with Eggplant and Red Pepper Caviar. A straightforward hearty beef daube becomes the stuffing for an elegant sweet glazd onion. Transform fresh pan-seared scallops, Fava Beans, Orange, Vanilla, and Cardamom. Or let the pure flavors of the basic recipes speak for themselves—the choice is yours, according to your mood.

Lavishly illustrated with full—color photographs of both simple and more complex dishes, including the chef's whimsical dessert sensations,along with step-by-step photographs of more intricate culinary techniques, Your Place or Mine will inspire you to experiment, improvise, and be as bold and creative as the chef himself.
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Product Details

  • ISBN-13: 9780609604366
  • Publisher: Crown Publishing Group
  • Publication date: 5/18/1999
  • Pages: 160
  • Product dimensions: 9.59 (w) x 11.26 (h) x 0.82 (d)

Read an Excerpt

Jumbo Shrimp and Lemongrass Brochettes

These scaled-down jumbo shrimp brochettes have the flavor of the restaurant version that follows, but take very little time.

makes 12

  • 12 raw jumbo shrimp, peeled
  • 4 lemongrass stalks
  • 12 large basil leaves
  • 12 cherry tomatoes

for the marinade:
  • olive oil to cover
  • 10 basil leaves
  • 10 sun-dried tomatoes, chopped


  1. well ahead, ideally the day before: Miix the marinade ingredients, add the shrimp, and leave to marinate in the refrigerator overnight, or throughout the day if you are serving the dish for dinner.
  2. when ready to cook: Peel the outer leaves from the lemongrass, until the stalks are thin and pointed, then cut each in thirds.
  3. When ready to cook, preheat a hot broiler or barbecue. Remove the shrimp from the marinade and wrap each shrimp in a basil leaf. Thread a wrapped shrimp and a cherry tomato on each lemongrass "skewer."
  4. Broil or grill the kebabs for about 1 minute on each side, basting with the marinade, until the shrimp are cooked.



Chocolate Marquise

This is a classic dessert that can be served simply on its own, or with a little white chocolate sauce, cream, or creme anglaise and a dusting of confectioners' sugar and/or unsweetened cocoa powder. However, we use it as a base for one of the dishes that seems to have earned me the most publicity, the Jack-in-the-Box.

serves 6

  • six 2 1/2-inch-diameter rounds of light sponge cake about 1/4 inch thick (you can buy ready-made sponge and cut it to shape or make your own genoise sponge)
  • a littlebrandy
  • 4 ounces good-quality bittersweet dark chocolate
  • whites of 5 eggs
  • 1/4 cup superfine sugar
  • 1 1/4 cups heavy cream, lightly whipped to soft peaks

for decoration:
  • hhalved strawberries
  • tiny mint sprigs
  • confecfectioners' sugar
  • unsweetened cocoa powder


  1. Brush the rounds of sponge lightly with a little brandy and place one in the bottom of each of six 2 1/2-inch round molds.
  2. Break the chocolate into squares and put these in a bowl. Place this bowl over a pan of hot water set over a very low heat and let the chocolate melt, stirring constantly. Do not let the chocolate boil or its flavor and texture will be impaired.
  3. In another bowl, whisk the egg whites until they form soft peaks. Fold the sugar into the egg whites, then fold in the whipped cream. Fold this mixture into the chocolate.
  4. Spoon the resulting chocolate mousse into the molds and refrigerate to set, about 2 hours.
  5. When ready to serve, run a warmed knife around the outside of each of the molds and then invert them to turn out the marquises onto 6 serving plates. Decorate with strawberry halves and mint sprigs, then dust lightly with confectioners' sugar and cocoa powder.
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  • Anonymous

    Posted April 14, 2003

    Professional Critic's Review

    I am a professional chef, restaurant critic, restaurant concept developer, and high-end event planner. I have not seen a new book of this quality in some years. I work in food for the stars, and everything in this book is certainly star quality!

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  • Anonymous

    Posted December 18, 2009

    No text was provided for this review.

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