Crave: The Feast of the Five Senses

From Publishers Weekly
Lefebvre, an intense young chef who trained in France before coming to the U.S. to cook at L'Orangerie in L.A., is passionate about the sensual cooking experience. His enthusiasm is infectious, and this volume stands as a convincing argument that cooking can be as exhilarating as surfing (which, he explains, is his second love), awakening the senses and making the cook feel more alive. His recipes, which range from basic to complex, are categorized by sense; there are chapters on sight, touch, smell, hearing and taste. Of course, Lefebvre explains, "there's a lot of crossover... what's the point of creating the most beautiful dish in the world if it has no flavor?" A simple Cream of Broccoli Soup in the sight chapter is an "exercise in preserving the color of vegetables." The smell chapter celebrates all that's aromatic with such recipes as White Sea Bass with Roasted Figs and Four Spices. Côte de Boeuf with brown sugar, herb salad, and Pommes Soufflés, an entry in the hearing chapter, sizzles fiercely as it's cooked. The intriguing recipes are only part of what's appealing about this book, which could help bring a vivacious spark to the most mundane of cooking routines. Copyright 2003 Reed Business Information, Inc.

—L.A. Times
"Compelling. . . . Each time I tried a recipe, I craved more."

Book Description

For top chef Ludo Lefebvre, cooking is a sensual process that involves all five senses at every stage of preparation. In Crave, Lefebvre offers more than one hundred original, elegant, and unbelievably delicious recipes that teach us the joy -- and skill -- of cooking with the senses.

In dishes such as his signature Glazed Langoustines with Ceylon Cinnamon, he shows that through our senses we can bring creativity and a sense of playfulness to cooking while still preserving the great traditions behind cuisine. Lefebvre brings a whole new level to the sense of taste with groundbreaking techniques for contrasting and balancing spices; he shows how to choose meat and produce and how to test food through touch; he teaches the difference between the sound of butter and oil that's ready for cooking and the sound of burning; he offers visual cues that can enhance technique and presentation; and he introduces recipes that tantalize the powerful sense of smell to heighten both the flavor and experience of a dish.

Along with his desire to put delightful recipes into the hands of the home chef, Lefebvre wants us to expand our perception and understanding of the cooking process. "I want people to cook with love. I want them to be aware of what they're doing," says Lefebvre. "The act of cooking can be as much of a pleasure as eating, and if you really cook with your senses, you begin to find that cooking isn't work -- it's play."

These inspiring recipes will encourage you to slow down and become fully absorbed as you learn to cook with and for all five senses:

See: Oysters on the Half Shell with Red Beet Jelly and Shallot Cream
Touch: Fried Stuffed Tomato Beignets
Smell: Chicken Etouffée in Dried Verbena and Curry Leaves
Hear: Roast Beef with Long Pepper and Spiced French Fries
Taste: Lemon Sorbet with Saffron

FROM THE PUBLISHER

For top chef Ludovic Lefebvre, cooking is a sensual process that involves all five senses at every stage of preparation. In The Feast of the Five Senses, Ludo offers more than 100 original, elegant, and easy-to-prepare recipes that teach us the joy--and skill--of cooking with the senses.

In dishes like his signature Lobster with Cinnamon, he shows that through your senses you can bring creativity and a sense of playfulness to cooking while preserving the great traditions of cuisine. He brings a whole new level to the sense of taste with groundbreaking techniques for balancing spices; he shows how to choose meat and produce and test food through touch; he distinguishes for us the sound of butter and oil that's ready for cooking from the sound of burning; he offers visual cues that can enhance technique and presentation; and he introduces recipes that use the powerful sense of smell to heighten the flavor and experience of a dish.

Along with the desire to put his delightful recipes into the hands of the home chef, Lefebvre wants home chefs to expand their powers of perception and understanding of the cooking process. "I want people to cook with love, I want them to be aware of what they're doing," says Lefebvre. "The act of cooking can be as much of a pleasure as eating, and if you really cook with your senses, you begin to find that cooking isn't work--it's play."

Each inspiring recipe includes an introduction that reveals the inspiration for the dish, to encourage you to slow down and become fully absorbed in the process of cooking. Five sections incorporate recipes that appeal to each of our senses:

*Taste: Ludo takes the concept of taste a step further by discussing innovative techniques for balancing spices.

*Touch: Learn to test food by touching it, how to choose meat and produce, and create dishes that delight us with their variation of texture.

*Sound: Listen to your food as it hits the grill, learn how to distinguish the sizzling sound that butter and olive oil make when read for cooking.

*Sight: Learn about the visual changes that take place while food is cooking, how to use visual cues to enhance technique, and masterful tips on presentation.

*Smell: Without smell, there is no taste, and smell is one our most powerful sensual tools while cooking. Learn new recipes that will enhance olfactory components.