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New Shanghai Cuisine
As we enter a new millennium, the Shanghainese are re-establishing their presence on the international restaurant scene, harnessing their natural talent for fashioning spectacular, larger-than-life paeans, to pleasure. Dining in Shanghai is an exhilarating experience because whether you?re people watching at Three on The Bund, delighting in slivers of tea smoked eggs slathered in caviar at Whampoa Club, jostling with families at Bao Luo or steeping yourself in Zen minimalism at Shintori, you?re left in no doubt that you?re in Shanghai. Its in the energy, the ambience and the people. Each dining destination may be dazzlingly different and stupendously stylish, yet its the frisson that the city thrillingly creates - as it almost casually melds a pinch of the East with a dash of the West, a measure of history with a shot of the future - that is so unique and intoxicating. It is only natural that a contemporary Chinese, new Shanghainese gustatory revolution should take seed in this city of acute contrast and sublime fusion. The desire to push the envelope, without losing its sense of self, has always been at the heart of this city?s fiesty spirit. Shanghai is a city like no other. It possesses an aesthetic, a style, a way of living that enraptures both the heart and mind. To sup at Shanghai?s table is to savour the pleasures of life itself. In New Shanghai Cuisine: Bridging the Old and the New, Chef Jereme Leung explores the rich culinary heritage of Shanghai and re-interprets it, offering unique and contemporary presentations of some of Shanghai?s classic recipes. His respect for tradition and understanding of the fundamentals behind each dish as he recreates these recipes have won him praise from some of Shanghai?s most respected culinary figures. The classic dishes he has re-created include drunken chicken, Shanghai tea-smoked eggs and glutinous red dates (nuo mi hong zao), which are all regular items on his menu at Whampoa Club in Shanghai.
The Commander's Palace New Orleans Cookbook
There is a quiet culinary revolution going on at Commander's Palace a one-hundred-year-old restaurant in the center of New Orleans' Garden District. Here diners gather to enjoy a fabulous "new" New Orleans cuisine. dubbed "Haute Creole." New Orleans is the birthplace of many fine classic dishes ??? such as shrimp remoulade, seafood gumbo, oysters Rocketeller, trout amandine, and pompano en papillotte. At Commander's Palace this classic cuisine has been changed to fit today's more health-conscious lifestyles. Only the freshest local ingredients are used, heavy sauces have been replaced by light sauce reductions that intensify spicy Creole flavors. and nouvelle French and Chinese cooking techniques and Japanese modes of presentation have been adapted. The results have been glowingly praised. As Bon Appetit magazine said in its cover story on Commander's Palace, "The Brennans are simply attempting to add an element of originality to a style of American cookery which has already made its mark in the annals of gastronomy but which is now ready for innovative reappraisal."The leaders of the Haute Creole revolution in New Orleans, and the owners of Commander's Palace, are Ella and Dick Brennan. Brother and sister, they are part of the famous Brennan elan that started Brennan's restaurant in the French Quarter of New Orleans forty years ago. The name Brennan is synonymous with the finest in New Orleans food. In 1974 Ella and Dick took over Commander's Palace, renovated it, and turned it into one of the most innovative, imaginative dining spots in New Orleans. This book brings together for the first time the fabulous recipes and secrets of this exciting restaurant.There are morethan 175 recipes in all, including drinks, appetizers and soups, salads, seafood, chicken and game, beef and veal, and desserts and coffees.Regional American cuisine has never been more popular. This book should be a welcome addition to the cookbook library of anyone interested in fine Southern cuisine.