About the Book
This is a captivating portrait of the life and cooking of Lespinasse's Christian Delouvrier, the four star chef who has defined French cuisine for the American dining public. Celebrity chefs continue to fascinate growing numbers of increasingly sophisticated foodlovers. Now, "Mastering Simplicity" puts the spotlight on Christian Delouvrier, one of today s brightest and most distinguished culinary stars, celebrated by Florence Fabricant in the "New York Times" as "a cook whose entire culinary life is a testament to tradition." Part memoir, part cookbook, it captures the things that have brought Chef Delouvrier to the top of his profession as Executive Chef of the acclaimed four star restaurant Lespinasse in New York City: his devotion to the best ingredients, his unique blend of techniques, and his mastery of the culinary traditions of southwest France. Chef Delouvrier shares valuable insights on his techniques and the chefs and restaurants that have influenced his style of cooking, along with entertaining anecdotes that bring his experiences to life.
At the heart of the book, he shares a variety of his best loved recipes from around the world, a repertoire of personal favorites that include a delightful Veal Stew (Toulouse), an Upside Down Apple Tart (Paris), and Salmon Cooked in Olive Oil with Arugula Salad and Balsamic Vinegar (New York). Dozens of color and more than 50 black and white photographs display finished dishes and capture the life of the chef in his early days in his grandmother's kitchen and on his journey to Lespinasse. Christian Delouvrier (New York, NY) is Executive Chef at Lespinasse (at the St. Regis Hotel). Trained at the Lycee Hotelier of Toulouse, he worked in several Michelin star restaurants in Paris before moving to New York, where he was a chef at Les Celebrites. Jennifer Leuzzi (New York, NY) is a publicist who studied at the Ecole Ritz Escoffier in Paris.
Table of Contents:
Acknowledgments. The Way I Cook. Family Cooking, Boulogne Sur Gesse, France. Hotel School and The Early Years, Toulouse, France. Cafe de la Paix, Paris, France. Learning to Cook. Les Celebrites, New York City. Lespinasse, New York City. Basic Recipes.
About the Author :
CHRISTIAN DELOUVRIER is the former executive chef at Lespinasse, one of six four star restaurants in New York City. Trained at the Lycee Hoc;telier of Toulouse, he worked in several Michelin starred restaurants in Paris before moving to New York, where he was a chef at Les Celebrites. He is developing two new restaurants, Delouvrier and Terre, in New York City. JENNIFER LEUZZI is the president of the Manhattan based JKL Mediaworks, a culinary consulting firm whose clients have included Conde Nast publications, the Myriad Restaurant Group, and Ford Motor Company. Born and raised in Hawaii, Jennifer cooked in several Michelin starred restaurants in Paris and is a frequent contributor to Epicurious. She lives in New York City. MICHEL ARNAUD is an established photographer of architecture, lifestyle, interiors, and portraits. His work has appeared in Vogue, Harper's Bazaar, The New York Times, House & Garden, and other publications. His books include The Chef, the Story, and the Dish and The Artful Chicken. Originally from France, he now lives in New York.
Review :
Delouvrier, former executive chef at Lespinasse, doesn't skimp on the duck fat or creme fraiche in his chronological tome, which details his rise from hotel school in Toulouse to the four-star kitchen of the now defunct Lespinasse in New York City. Along the way there are charming anecdotes about boyhood weekends on his grandparents' farm, learning the ropes as a lowly worker in the bustling kitchen of Paris's Cafe de la Paix, and becoming the chef de cuisine at New York's Maurice Restaurant. Delouvrier's recipes are not as accessible as his prose, however. The Cassoulet, for example, has 23 steps and over two-dozen ingredients; and the Bouillabaisse has separate recipes for the stock, rouille and croutons. Even the seemingly simple Marie Louise's Rice Pudding demands nearly two hours of one's time, although the end result is, admittedly, stellar. Also, although it is interesting to see how Delouvrier's recipes develop over his 4o-year career (from Coq au Vin to Stewed Chicken with Cream and Tarragon to Stuffed Chicken with Truffles Poached in Bouillon), the evolution is not nearly as dramatic as one might expect. (Oct.) ("Publishers Weekly", September 29, 2003)
