Creative Cooking for the Global Kitchen

Creative Cooking for the Global Kitchen

by David Jean Marteau

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Creative Cooking for the Global Kitchen by David Jean Marteau

Since age sixteen, chef David Marteau has cooked and travelled all over the world, each new adventure shaping his cuisine. Creative cooking for the global kitchen is a greatest hit collection od David's most delicious recipes. They combine cultural traditions and food influences, from his new exiting home base of Shanghai. Beginners and experienced cooks will be inspired to discover new ways of preparing traditional dishesand going global in their own kitchen

Product Details

ISBN-13: 9780986812514
Publisher: Global Chef Publishing
Publication date: 02/15/2011
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 182
File size: 18 MB
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About the Author

Award-winning executive chef David Marteau has been cooking and traveling around the world for over twenty years. David's recipes aim to awaken the senses, turn the ordinary into the spectacular, and educate the palettes of his international clientele. Not satisfied with the traditional, well-known recipes of Western cuisine, he reshapes, reconstructs, and delivers on his promise of great food for the most astute food critic to the homegrown foodies looking to spice up their cooking. Born and raised in Normandy, France, he understands the meaning of delicious food. Chef David began his career as an apprentice and graduated from the CFA (Centre de Formation des Apprentis) in Le Mans. Always looking for adventure and a chance to create recipes from around the world, Chef David's work has taken him to world-class cities such as Paris, Brussels, Montreal, and Shanghai. In 1999 David migrated to Montreal, Canada. Montreal served as the perfect backdrop for Chef David to experiment and perfect his recipes, while experiencing the rigors of being an executive chef serving a multicultural clientele. In 2004 he was rated one of the Top 5? chefs in Canada in the Tabasco National Contest. In 2007 David and his family moved to Shanghai, China. Although strongly focused on his career as an executive chef at the Parkyard Hotel, he still manages to make appearances at regional cooking competitions and aims to mentor young Chinese chefs in the art of Western cooking. In recognition of his contribution to the culinary arts, In February 2010 David was inducted into the prestigious international gastronomic
society, the Chaane des Ratisseurs, Shanghai chapter, as a Maatre Ratisseur, and in the summer of 2010 he was inducted into the Canadian Culinary

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Creative Cooking for the Global Kitchen: Traditional Recipes With an International Flavor 5 out of 5 based on 0 ratings. 2 reviews.
Martha-A-Cheves More than 1 year ago
Creative Cooking for the Global Kitchen – Review by Martha A. Cheves, Author of Stir, Laugh, Repeat; Think With Your Taste Buds; A Book and A Dish Lunch is served. Our first course will be Saffron Soup with seafood, beautifully served in a whisky glass with a side of spicy mayonnaise and a simple rustic garlic bread. Next will be a pan fried, breaded goat cheese cake with fresh lettuce and a nice lemon olive oil vinaigrette, garnished with caramelized walnuts and a cherry tomato. For the first main course, you will have a wonderful cod fish on a bed of beef truffle sauce (yes beef sauce with fish is amazing). For the second course, a nice roasted beef tenderloin with a red pepper coulis, served with snow peas. And finally for dessert, a small tiramisu in a chocolate cup and strawberry mousse. A meal fit for a queen?! Well the queen didn't actually have the pleasure of enjoying this delicious meal but the Princess of the Nederland sure did. This is just one meal prepared for celebraties by David Jean Marteau, Executive Chef of the Parkyard Hotels and Catering in Shanghai, China. This award winning chef has been cooking and traveling around the world for over 20 years. From being the sole Executive Chef in charge of the food for ALL of the soccer teams during the 2008 Olympics in China, Chef Marteau has cooked for Halle Berry, Queen Latifa, Jacques Villeneuve, Robert Carlyle, Yao Ming, Liu Xiang and even the U. S. President George Bush (senior) and ex-governor of California Arnold Schwarzzenegger. Chef Marteau started cooking in his grandmother's kitchen at the age of 9 and hasn't stopped. His knack for 'marrying' foods that most would never consider is bringing him fame, as with his beef sauce served with cod fish. And now he has blessed us with a cookbook full of simple dishes that will fit just about anyone's taste. When I started looking through Chef Marteau's cookbook Creative Cooking for the Global Kitchen, I couldn't help but think about my own book Think With Your Taste Buds. This is also what Chef Marteau is trying to teach us to do with our cooking. If it sounds like something that might be good together, try it. You have nothing to lose and possibly a lot to gain. Some of my favorite recipes from Creative Cooking for the Global Kitchen are Risotto With Grilled Chicken. I love Risotto and I love chicken so this fit my taste buds perfectly. Chef Marteau's Clam Chowder is rich in flavor and oh so creamy. And his Hazelnut Vinaigrette is to die for. I have recently bought a bottle of Hazelnut oil with no idea as to what I would do with it. This recipe solved that lttle problem for me. I'm really anxious to give Chef Marteau's Broccoli and Shrimp Soup with Almonds a try, as well as his Creamy Bread Soup made with stale bread. This book has opened up more recipe ideas for me to try and as I do with all of my own cookbooks, Chef Marteau offers suggestions for ingredient changes as well as tips. This is a must have cookbook!
KatyConfidential More than 1 year ago
Chef David Marteau has worked all over the world and is currently the chef for the Parkyard Hotel in Shanghai, China. As a result, many of his recipes have an Asian flair. Most are supremely simple to prepare. This cookbook is for the real everyday home cook that wants his or her meals to appear as though they were prepared by a fine restaurant. The book contains sections with recipes categorized as appetizers, soups, salads, risottos, pasta, meat, poultry, fish, sides dishes, and desserts. Crisp, clear and designed photographs depict presentation suggestions for many of the recipes. Although a good number of the recipes are "outside of the box" and unlike those that I have ever encountered before, many are basic, using readily accessible ingredients. I will be trying several of these over the course of the month and will update my book club with my results at the Katy Confidential Book Club. Here is a sampling of some that sound wonderful and/or unique: Romaine Lettuce, Banana, and Granola With Peanut Butter Vinaigrette Chocolate Salami Smoked Salmon and Vodka Risotto Herbed Cherry Tomatoes Three Chocolate Charlottes wWith Chocolate Virgin Martinis Lettuce Mix With Chocolate Vinaigrette and Brownie Croutons Bon Appetit! Katy Confidential [dot] com /book-club