Olivier Roellinger's Contemporary French Cuisine

[MikeTMD]

Hello, Everyone!

I am so excited to tell you about "Olivier Roellinger's Contemporary French Cuisine". Isn't she gorgeous to look at?

Well, before going any further... Do you ever drive you car and imagine yourself flying a plane? Do you ever use professional slang of those who work the job you always wanted to have? Are you familiar with the feeling of an emerging romance? Or do you, perhaps, enjoy the closeness and affection of someone, and can't get enough of it, no matter how much time has gone by since your first date, or since your last touch? If you gave a positive answer to any of these questions - this book is for you, my Dear Friend.

OR's book is quite unique in many ways. More than anything else, it's a book written by someone who seeks to merge two seemingly unrelated, but extreme passions. The author is all about his food, and equally is all about his love for sailing in the open sea. In fact, they apply sailing lingo to ingredients, as well as prep and cooking techniques. How is that for unique? Or, don't some of us borrow a word or two from pilots and air traffic controllers, while sitting at a red light? I do...

Also, most cookbooks are written "around" service (e.g. amuse-bouche, starters, main courses, etc.), or even more often about main food groups - produce, fish, meat and so on, so forth. Not this book - every chapter is about ... drums, please ... spices! Have you ever read a "Pepper" or a "Turmeric" chapter? You will when you dive into OR's writing. Wait, I just used a marine term... Is it rubbing off on me already? It's hardly surprising...

Curiously enough, this book is full of pictures, but the photography is that of the open sea and food still-life - there isn't one picture of a plated item of any kind. Instead, there are black and white plating diagrams with detailed legends. Interesting.

Overall, I would rate this book as "Very Good/Highly Recommended". It deserves it.

On a personal note: the object of my affection is not anywhere near me right now, but thinking of her inspired this review. Wish she was here to taste the food…

Edited January 10, 2008 by MikeTMD (log)

[Chris Amirault]

Tell us more. What recipes have you prepared? What does "contemporary" mean?