Lumière
by Rob Feenie

Features such dishes as:

• Young Garlic Velouté Soup
• Herb-Crusted Beef Tenderloin with Chanterelles and a Shallot and Caper Jus
• Butter-Braised Atlantic Lobster with Lobster Bisque
• Mascarpone Risotto
• Walnut Cake with Maple Ice Cream
• and much, much more!

With a dazzling combination of European sophistication, Asian simplicity, and North American resourcefulness, the cuisine of Lumière ranks among the finest pioneering restaurants.

Fresh ingredients, impeccable techniques, and exquisite presentation make the food as luscious as it is luminous.

Illustrated with gorgeous, light-infused color photograpy, this resplendent cookbook reflects the polished luster that has earned Lumière its name.

Lumière is a must-have for cooks everywhere!

Contents

1. Spring
2. Summer
3. Autumn
4. Winter
5. Basics

Index

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