Jean-Louis Cooking With the Seasons

Jean-Louis Palladin came to the U.S. in 1979 as a European Chef with a culinary range and a master of classical contemporary cuisine. He is one of America's finest French food writer and critics.

Despite the culinary sophistication, John-Louis Palladin presents his cuisine with down-to-earth qualities. The photographs are an inspiration to cooking. In his illustrations, the master chef suggest how the foods might be served in a most presentable display of sunburst patterns of summer or in a compliment of winter's vital energy. The presentations are a work of art.

The book is divided into the seasons with complete menus for seven or eight course meals for each season as well as recommended wines to accompany the meals.

Palladin begins the autumn presentation with a selection of eight recipes, among them seafood such as Sauteed Santa Barbara Shrimp and

Creamed Leeks with fresh and sun-dried tomato sauce, followed with a delectable choice of duck legs (Confit of Mulard Duck Legs) with potatoes (Potatoes a La Sarladaise) and Black Truffle Sauce with Mulard Duck "Ham", finalizing the meal with Profiteroles with Chocolate Ginger Mousse and Chocolate Sauce. Several wines are suggested such as Chateau HautBrion Blanc, Graves Grand Cru, 1983.

The season menus are followed by a Vegetarian Menu and recipes. Each Menu has beautiful photographs of each completed recipe. The food is astonishingly colorful and artistically presented.

The ingredients are not the usual and the recipes are not for the beginner, but for the adventurous cook , one who enjoys both creating food, serving it to special friends and guests . The recipes are for the food connoisseur who like an artist takes both time and pride in his/her presentations.

Buy at Amazon!

Return to Article Index.

Re-print information.

Feedback or comments?