Chef Q in Paris

The Fall Collection

Non-Fiction - Cooking/Food
82 Pages
Reviewed on 09/03/2016
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    Book Review

Reviewed by Michelle Stanley for Readers' Favorite

Chef Q in Paris: The Fall Collection by chef Didier Quemener consists of a few of his favourite recipes specifically created for the fall season. He prefers to use ingredients that are seasonal in his recipes, so focuses on experimenting with these in new food dishes. Start your meal with a Hokkaido Squash Veloute with Scallops appetizer. Try Little Stuffed Cabbage filled with ground beef and potatoes, Fig and Prosciutto White Pizza, or Cod and Bacon in Papillote with Tomatoes. A tempting choice of desserts includes Damson Plum Pudding with Honey and Almonds, Crunchy Pistachio Cake, and Chocolate Pudding with Coffee Sauce. You can refresh your palate with a glass of Blonde Ale mixed with Maple Syrup.

There are not a lot of recipes in Chef Q in Paris: The Fall Collection, nor are they complicated to prepare. Each recipe is accompanied by an appropriate wine selection and tips. The Thanksgiving Wine List is handy too. There is also a section on Healing Foods. These include Mint, Coffee, Sardines, Wild Salmon, and Yogurt. Each of these healing foods has notes explaining the remedies. Didier Quemener’s passion for cooking began at age seven and he credits his mother and grandmother for developing his culinary skills. The emphasis in this book is on using foods that are in season, and the author shows how simple it is to prepare them. Seeing the photo illustrations made me enthusiastic to try a few recipes. This is a nice cookbook for your unusual fall dishes.