French Flambé Cooking At Home

French Flambé Cooking at Home is an engaging guide to the art of flambé cooking, blending traditional French techniques with the excitement of tableside presentation. With step-by-step instructions, stunning visuals, and insider tips, this cookbook allows home cooks to recreate the drama and flavor of classic French flambé dishes with the sizzle of the tableside presentation. The book not only shares recipes but also encapsulates the experiences and inspirations of the authors, making it a personal journey into the world of flambé cooking. David Jordan expresses gratitude to those who influenced culinary journey, including mentors from the Eugene Hotel and Rodeway Inn. He acknowledges the joy of cooking for friends and family, particularly highlighting the support of Kathy Jordan, his wife, who played a crucial role in the cookbook's development. The book is structured into various sections, starting with the Acknowledgments, followed by a Foreword that provides insight into Flambé Chef David's history and experiences. The Introduction explores the art and history of French flambé cooking, while Set the Stage offers practical tips and equipment needed for flambéing. The recipe sections are divided into three acts: • Act I: Starters includes recipes like Cranberries and Sizzling Brie and Steak Tartare. • Act II: Entrées features dishes such as Steak Au Poivre and Crab Legs Voltaire. • Act III: Desserts presents sweet treats like Crepes Suzette and Cherries Jubilee. The Encore section includes recipes, like Café Diabolique, for after-dinner drinks, and the Supporting Cast provides additional recipes that complement the main dishes. The authors emphasize the importance of presentation in French tableside service, a tradition that Chef Georges Auguste Escoffier popularized. Flambéing is highlighted as an artistic expression that combines cooking with theatrical flair, offering a unique dining experience. The book details various flambé recipes, beginning with practical advice on setting up the stage for flambéing. It provides a list of necessary equipment, such as a rechaud, stainless steel skillets, and long matches or wand lighters. The authors share tips for successful flambéing, including the importance of using quality liquors and proper techniques for igniting the alcohol safely. They also share the history behind the recipes if it is known. Featured Recipes •Starters: The recipes include Wilted Spinach Salad and Meatballs of Fire!, one offering a unique twist on a classic dish and one being innovative and new. •Entrées: The entrées range from Prawns Gargantua to Flamed Duck Breast à l'Orange, showcasing the versatility of flambé cooking. •Desserts: The dessert section features Peaches Flambé and Plantation Surprise, highlighting the delightful combination of flavors and flambé techniques both in a classic dessert and one that could become a classic. The authors conclude with a narrative about Flambé Chef David's journey from being a flambé chef in restaurants to sharing their knowledge through this cookbook. They reflect on the joy of cooking and the connections made through food, inviting readers to explore and enjoy the art of French flambé cooking at home. French Flambé Cooking At Home serves as both a practical guide and a personal narrative, weaving in a touch of history while capturing the essence of French culinary traditions and inspiring readers to embrace the flambé experience.