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| Lumiere by Rob Feenie |
Review by Cindy Sanchez "For me, food is conversation. Why and what I cook are my passions and beliefs, shared with anyone who cares to listen." Chef Rob Feenie, host of the series New Classics with Chef Rob Feenie on the Food Network Canada and owner of Vancouver's Lumiere restaurant, shares just that, conversation, with his premiere cookbook Lumiere. Chef Feenie walks us through seasons of conversation and in the process shares his passion for creative cooking. With wonderfully insightful introductions to each, we are taken through Spring, Summer, Autumn and Winter learning much along the way. Each season is presented with three menus to choose from; Vegetarian, Seafood and Signature. Within these menus there are delectable recipes which not only provide the ingredients and preparation instructions but also gives us a little more about the recipe itself. By presenting his menus and recipes in this manner, Chef Feenie is able to share those ingredients which are the freshest and most seasonal as well as the appropriate accompanying wine. Recipes such as, Spring Vegetable Ragout with Wild Mushroom Consomme, Seared Halibut in a Warm Herb Vinaigrette, Warm Chocolate Cake with Sweet Corn Ice Cream, and Apple Sorbet with Spiced Apple Jus provide for "smaller than normal portions", but, have been created as part of seven to ten course meals. Don't be afraid to increase the ingredients as need requires, these recipes are too wonderful to pass over simply due to their initial quantity! Tried Recipe Walnut Cake page 161. This recipe is listed as Walnut Cake with Maple Ice Cream. While I didn't prepare the ice cream, the thought of tasting Walnut Cake was too strong to pass up. The ingredients were easy to find, although it took a little longer to find vanilla beans for "pulp of 1/2 vanilla bean" (check with your grocer about whole vanilla beans). The preparation took a little longer than that of other cakes I have prepared, but I have written that off to the newness of the recipe. Overall Rating: The cake was divine! I only wish I had taken the time to make the Maple Ice Cream! Lumiere (French for "light") Hardcover - 192 pages (2001) Ten Speed Press; ISBN: 1580083765 |
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About the Author: Cindy Sanchez is the owner and editor of PracticalKitchen.com Sign up for our Practical Recipes Newsletter for delivery of many savory recipes to your mailbox each week. Click here to subscribe. |
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Let's Get Cooking!
