What can you expect from a chef raised on Mauritius, who apprenticed in South Africa, traveled extensively within Latin and Asian cultures, mastered California cuisine as a Beverly Hills chef, and who now runs his own restaurant in New Orleans? Take it from legendary chef Jean-Louis Palladin: "A fabulous tour of global cuisine!" In DOMINIQUE'S FRESH FLAVORS, Dominique Macquet explores exotic culinary frontiers with the expertise and grounding of a classically trained French chef. "Cooking with Latitude" is how he describes both the poetic license he takes with traditional food and his culinary palate's tropical accents, which are garnered from his travels. The result is a stunning cuisine, at once local and global, surprising and familiar—and simply delicious!
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Book Description
Editorial Reviews
Amazon.com Review
Some cookbooks are for everyday use, others for special occasions. In the latter category is chef Dominique Macquet's Dominique's Fresh Flavors: Cooking with Latitude in New Orleans, a collection of almost 80 recipes from his acclaimed New Orleans restaurant, Dominique's at the Madison Deputy Hotel. The recipes are enticing: Shrimp, Artichoke, and Spinach Soup; Grilled Scallops with Wild Rice Galette and Red Bell Pepper Vinaigrette; and Pinwheel of Roasted Lamb Loin with Saffron Couscous Ratatouille among them. Readers should know, however, that many require multiple preparations and, often, deluxe or unusual ingredients. It takes guts to offer, as Macquet does, two recipes calling for Japanese Kobe beef, which sells for upward of $100 per pound (when available), without proposing a more humble alternative. On the other hand, the majority of recipes are more feasible, and cooks abound who will welcome the chance to reproduce Macquet's spectaculars when time, inclination, and occasion are favorably aligned.
Beginning with a useful ingredient glossary, the book then provides a section of basic preparations and recipes, organized by course and food types. Among these, Shrimp Rougail with Mango Chutney (shrimp in a savory tomato sauce), Sesame-Crusted Chicken with Baby Bok Choy and Hoisin-Ginger Vinaigrette, and Burgundy Braised Rabbit with Garlic Mashed Potatoes are standouts and relatively straightforward to make. They reflect the global nature of Macquet's cooking, with its interesting debt to his native Mauritius. Desserts, which have a tropical bent, include Island Fruit Soup with Lychee Sorbet, Guava Ice Cream, and Avocado and Melon Mousse. Illustrated with black-and-white and color photos, the book will whet the palates of readers everywhere while providing restaurant-level cooking for those willing to take the Macquet plunge. --Arthur Boehm
From Publishers Weekly
Chef Macquet has a decidedly diversified new-world taste. His debut cookbook features plenty of French foie gras and goat cheese to be sure, but kaffir lime, couscous and Japanese beef also play major roles. However, the recipes are neither simple nor inexpensive. For example, a pricey Lobster and Foie Gras Terrine appetizer that involves a vinaigrette of chanterelle mushrooms, pistachio oil and ostrich consomm? is nothing less than tough to make. He also marinates a goose breast in lavender and skewers poached and crisp-seared veal innards with six-inch stalks of sugarcane. There are 14 clever seafood offerings, several with Asian touches of lemongrass or Chinese mustard, but none is as stunningly multicultural (Dutch-Russian-Japanese) as the Aquavit-Citrus-Cured Salmon with Osetra Caviar and Wasabi Cr?me Fraiche. If the sweet tooth begs, there are a baker's dozen desserts, including, at last, a refreshingly simple concoction: Mango Sorbet. Just water, sugar and mangos. Pur?e until smooth. Freeze until stiff (Jan.) Forecast: Drawn from his work at the New Orleans restaurant that bears his name, the foods here are, indeed, high art. Nevertheless, while fame will draw readers to this book, it is not for the less-than-confident cook.
Copyright 2000 Reed Business Information, Inc.
Copyright 2000 Reed Business Information, Inc.
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Most Helpful Customer Reviews
2 of 2 people found the following review helpful:
5.0 out of 5 stars
Fusion Food a la New Orleans,
By A Customer
This review is from: Dominique's Fresh Flavors: Cooking with Latitude in New Orleans (Hardcover)
What a fabulous find--fusion food finally hits New Orleans. This is like no other New Orleans cookbook in my library. If you love ginger, lemon grass and healthy cuisine, you'll love cooking from this book. Not for the beginner as many of the recipes require lot's of prep. and familiarity with cooking techniques. If you are planning a dinner party or a special dinner for two, add this to your library--you won't regret it. Even if you don't cook, the pictures are beautiful and will make you want to cook so you can enjoy this amazing food.
1 of 1 people found the following review helpful:
5.0 out of 5 stars
what a great culinairy adventure,
By .joan withers (Drury ,Auckland,New Zealand) - See all my reviews
This review is from: Dominique's Fresh Flavors: Cooking with Latitude in New Orleans (Hardcover)
i was very facinated by this young chef talent and passion about food . i tried the tuna and pineapple ,the crab roll then got a bit more adventurous and tried the sugarcane sweetbread .all were really really good . i just wish that my latitude was as good his latitude!
1 of 1 people found the following review helpful:
4.0 out of 5 stars
latitude attitude,
By jenny riverly (Atlanta, GA) - See all my reviews
This review is from: Dominique's Fresh Flavors: Cooking with Latitude in New Orleans (Hardcover)
When I visit New Orleans, Dominique's Restaurant is my favorite, so I was excited to see he had put out a cookbook. I found many of my favorites from his menu in the book which was great. It is obvious Dominique is an extraordinarily talented chef who has traveled the globe and his cuisine reflects it. His use of Asian ingredients and light approach to French food is indeed refreshing...especially coming out of a city like New Orleans. If you can't make it to his restaurant, pick up his cookbook and try your hand at his recipes. You will love the unique taste of the dishes. Here is a chef who treats food with respect and elevates it to an art form...something lacking in many of the showman T.V. chefs of today.
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