Olivier Roellinger's Contemporary French Cuisine: 50 Recipes Inspired by the Sea Review

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Olivier Roellinger's Contemporary French Cuisine: 50 Recipes Inspired by the Sea ReviewI bought this book from a seller at much lower cost. 50 bucks is a bit much for it new. The book is awesome in reflecting the chef's approach to local and distant foods in dishes. The plating recommendations are awesome as well. The photography while pretty is pretty useless as it is mostly photoshopped collages - very arty and inspiring but I missed the relevance. The platings are represented by grey 3D visualizations. I think it is a must have from one of the most considerate and innovative cooks out there. Actual photographs of real platings would have sealed the value, but then again, where is the fun in having it all laid out for you? Very well translated and worth having. I wish other french cookbooks could make the journey to english language versions at a reasonable price.
Very creative cook book approached very creatively in layout and representation. Not for an inexperienced cook but worth it for sheer inspiration in your own cooking.Olivier Roellinger's Contemporary French Cuisine: 50 Recipes Inspired by the Sea OverviewOlivier Roellinger ranks among the finest chefs of contemporary cuisine.He runs the Michelin-starred Relais & Chéteau Les Maisons de Bricourt in Brittany, France. Inspired by his region's maritime heritage, links with the French East India Company, and tales of piracy and swashbuckling adventure, Roellinger has developed a fresh approach to French cuisine. He asserts that an unquenchable quest for new ingredients has kept French cuisine world class since the 17th century, and has spurred harmonies between local ingredients and exotic imports, such as lamb and beans, fish and potatoes, or lobster and tomatoes. Roellinger hails the explorers who imported bell peppers, pineapples, cloves, cumin, artichokes, and even tomatoes, once feared to be deadly, and recounts the tales that led these ingredients to our tables. Roellinger's signature dish, scallops with the fourteen exotic spices used in eighteenth-century Brittany, epitomizes the culinary melting pot of contemporary French cuisine.

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