000			03707pam a22004454i 4500
005			20221101183617.0
008			030401s2003 njua 001 0 eng d
010			_a 2003007456
011			_aBIB MATCHES WORLDCAT
020			_a0471413593 _qCloth
020			_a9780471413592 _qCloth
035			_a(ATU)b11051838
035			_a(DLC) 2003007456
035			_a(OCoLC)51983531
040			_aDLC _beng _erda _dATU
042			_apcc
043			_ae-fr---
050	0	0	_aTX719 _b.D373412 2003
082	0	0	_a641.5944 _221
100	1		_aDelouvrier, Christian, _eauthor. _91055567
245	1	0	_aMastering simplicity : _ba life in the kitchen / _cChristian Delouvrier, Jennifer Leuzzi ; photographs by Michel Arnaud.
264		1	_aHoboken, N.J. : _bJ. Wiley & Sons, _c[2003]
264		4	_c©2003
300			_aix, 308 pages : _billustrations (some colour) ; _c25 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aIncludes index.
505	0		_aFamily cooking, Boulogne-Sur-Gesse, France -- Hotel school and the early years, Toulouse, France -- Caf ̌de la Paix, Paris, France -- Learning to cook -- Les cľb̌ritš, New York City -- Lespinasse, New York City.
520			_a"A captivating portrait of the life and cooking of Lespinasse's Christian Delouvrier, the four-star chef who has defined French cuisine for the American dining public Celebrity chefs continue to fascinate growing numbers of increasingly sophisticated foodlovers. Now, Mastering Simplicity puts the spotlight on Christian Delouvrier, one of today's brightest and most distinguished culinary stars, celebrated by Florence Fabricant in the New York Times as "a cook whose entire culinary life is a testament to tradition." Part memoir, part cookbook, it captures the things that have brought Chef Delouvrier to the top of his profession as Executive Chef of the acclaimed four-star restaurant Lespinasse in New York City: his devotion to the best ingredients, his unique blend of techniques, and his mastery of the culinary traditions of southwest France. Chef Delouvrier shares valuable insights on his techniques and the chefs and restaurants that have influenced his style of cooking, along with entertaining anecdotes that bring his experiences to life. At the heart of the book, he shares a variety of his best-loved recipes from around the world, a repertoire of personal favorites that include a delightful Veal Stew (Toulouse), an Upside Down Apple Tart (Paris), and Salmon Cooked in Olive Oil with Arugula Salad and Balsamic Vinegar (New York). Dozens of color and more than 50 black-and-white photographs display finished dishes and capture the life of the chef in his early days in his grandmother's kitchen and on his journey to Lespinasse."--Publisher description.
545			_aChristian Delouvrier (New York, NY) is Executive Chef at Lespinasse (at the St. Regis Hotel). Trained at the Lycee Hôtelier of Toulouse, he worked in several Michelin-star restaurants in Paris before moving to New York, where he was a chef at Les Celebrites. Jennifer Leuzzi (New York, NY) is a publicist who studied at the Ecole Ritz Escoffier in Paris.
588			_aMachine converted from AACR2 source record.
650		0	_aCooking, French _9316066
700	1		_aLeuzzi, Jennifer, _eauthor. _91055568
856	4	2	_3Contributor biographical information _uhttp://www.loc.gov/catdir/bios/wiley043/2003007456.html
907			_a.b11051838 _b28-07-21 _c27-10-15
942			_cB
945			_a641.5944 DEL _g1 _iA321938B _j0 _lcmain _o- _p$87.50 _q- _r- _s- _t0 _u9 _v0 _w0 _x1 _y.i12319168 _z29-10-15
998			_a(5)b _a(5)c _b20-03-18 _cm _da _feng _gnju _h0
999			_c1162598 _d1162598