| Internationally acclaimed chef Anne Desjardins, recently hailed as one of Canada's best chefs by the New York Times, celebrates seasonal cooking and the best of fresh Quebec ingredients in this collection, her first book. When it first opened, L'Eau à la Bouche was a small eatery hidden away in the vast Laurentian forests. Twenty years later, it is one of Quebec's top restaurants and one of only three Canadian members in the select Relais Gourmands network. In this lavishly illustrated book, chef Anne Desjardins shares some of the recipes and the philosophy that have created her award-winning restaurant. Seasonal ingredients and local products are the keys to her success, and she showcases both in mouthwatering recipes for spring, summer, fall and winter. Discover such outstanding dishes as spring salad of duck foie gras with fiddleheads, asparagus and pansies drizzled with a honey and roasted pine nut vinaigrette, cantaloupe soup with Cuvée du Diable de Ferme-Neuve honey wine and ginger-scented filet of trout with carrot reduction and honey wine beurre monté. Featured throughout are the local market gardeners, farmers and food artisans who grow and produce the fruit and vegetables, breads, cheeses, honey and other foods for which the Laurentians are so well known. With its superb recipes and stunning photographs, this is a must for collectors of the best of the best chef's cookbooks anywhere. |
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Pavé of Cod on a Bed of Green Asparagus with a Tarragon and Extra-Virgin Olive Oil Emulsion
