Hand-Bound Recipe Books by La Boite

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Hand-Bound Recipe Books by La Boite

18.00

A fabulous gift! Beautifully made with incredible recipes. Books are bound in a traditional French fashion and printed on a single folded sheet; some pages have a joined edge that must be cut open. A beautiful design. First published by Les Editions de l'Epure in Paris in 2000 and recently reissued in English. 

Figs, Ten Ways Inspired by his father's fig orchard in Israel, Lior Lev Sercarzes book features ten exciting recipes using both fresh and dried figs. A small, imaginative booklet on cooking with fresh & dried figs. Recipes include: Fig and Red Bell Pepper Chutney, Orchard-Inspired Smoked Trout with Figs, Grouper Marinated in Boukha, Sardines Wrapped in Fig Leaves with Fava Bean Sauce, Lamb in a Fig Crust, Squab-Stuffed Figs Poached in Banyuls Wine, Figs and Chocolate, Fig Tart & Whipped Fromage Blanc

Brioche, Ten Ways Taste and texture inspire these 10 recipes detailing how to cook with brioche. From the renowned Apollonia Poilâne of Poilâne Bakery in France. Recipes include: Rum Baba, Snails in Brioche, Earl Grey Tea and Date Pudding, Citrus Brioche Salad, Spring Vegetable Frittata, Tiramisu, Anchovy Sponge, Polonaise.

Note: Lior's recipe for fig jam is made with cinnamon, cardamom, star anise, Sichuan peppercorns and a single clove. These spices lend the jam an unusual flavor and fragrance, combining tastes of the cuisines that sprang up along the ancient spice routes.

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Now one of the most highly regarded spice blenders in the trade, Lior Lev Sercarzes small-batch, globally inspired mixtures of herbs, spices and seeds have captivated top chefs and savvy home cooks. Customers and collaborators include such chefs as Daniel Boulud, Eric Ripert, and Ana Sortun, as well as Olivier Roellinger, with whom he apprenticed in France. Below: an excerpt from spicelines.com from an interview with Lior Lev Sercarz.

Our figs are green and very large.  Originally they came from Morocco and were rooted from cuttings.  They were placed in the ground with three grains of wheat.  This is an old school way of planting.  As the wheat germinates, it releases hormones that help the fig to implant itself in the soil. The cuttings came from Mr. Assor, an 85-year-old Moroccan gentleman who passed on his knowledge to us before he died.
The ten recipes included in the book use both fresh and dried figs, so you can make fig dishes year around.  The recipe for grouper marinated in boukha involves fig eau de vie, which my father makes, but you can substitute grappa.
There are so many ways to combine figs and spices.  Some of the obvious ones are sweet spices like cardamom and cinnamon, but you could also try peppercorns, coriander seeds or almost anything from the anise family.   Caraway might seem like an odd choice, but it has a natural sweetness and a cool floral taste.  Or you could add juniper for a piney note.  Yellow mustard seeds are similar to the seeds in the fruit and would be an interesting way to add heat.  Herbs like rosemary and thyme also go well with figs.