Product Description

This book delves into what remains one of global cuisine's few still unknowns: the effect of crossing cultures and therefore cuisines in the world's tropical belt. Nearly all major European and Asian cultures have had adventures (and misadventures) in the tropics over a thousand years or more, leaving behind an exotic, tangled and delicious web of influences. Once thought the simple home of pineapple or coconut, the tropics from the Caribbean to Latin America to India to Vietnam are now understood to be one of the most fascinating culinary regions imaginable. Add to the mix the creative tendencies of one of America's most innovative chefs--and Tropical Latitude's will be unabashedly true to its name.

Product Details

• Amazon Sales Rank: #1869026 in Books
• Published on: 2007-08-01
• Format: Illustrated
• Original language: English
• Number of items: 1
• Binding: Paperback
• 160 pages

From Publishers Weekly
Chef Macquet (Dominique's Fresh Flavors) grew up on the tiny Indian Ocean island of Maruitius with the kaleidoscopic sights and smells of tropical cooking. Now firmly ensconced in New Orleans with a namesake restaurant, Macquet hasn't lost sight or taste for tropical cooking despite travels in South Africa, Southeast Asia and Latin America. He artfully incorporates all his influences here, blending low country cooking with fine dining to produce innovative tropical fare. More straightforward dishes include the classic Caribbean stew Pepperpot, and a thoroughly Cajun treatment of sautéed crawfish, tossed in a spicy remoulade and served atop fried green tomatoes. Others, such as Breadfruit Soup with Truffles and Foie Gras, or Sugarcane-Skewered Sweetbreads, are anything but peasant food. Most dishes, such as Key Lime Crème Brulee, Jerk-Marinated Roast Leg of Lamb and Braised Short Ribs with Debris Cakes are easy enough to recreate, though his Trio of Lamb (terrine, sausage and roasted rack of lamb) and Ultimate Meat and Potatoes (shredded beef brisket topped with malanga puree, seared foie gras and a fresh quail egg) call for culinary fortitude. Making the most out of regional staples such as mirlitons, conch and breadfruit both sets the book apart and makes it frustrating for cooks unable to source these crucial ingredients. That said, those with a soft spot for tropical cooking are sure to find this collection inspiring.
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Review
"a must-have food book" -- Lafayette Advertiser

Review

Customer Reviews

A 'touch of the tropics' to a particularly celebratory dining occasion.
Co-authored by Dominique Macquet (chef-partner of Dominique's in the Hotel Maison Dupuy in the New Orleans French Quarter) and culinary authority John Demers, the focused theme of "Dominique's Tropical Latitudes" are 115 superbly crafted recipes drawn from tropical cultures and countries from around the world. Superbly illustrated with more than ninety-five color photographs of completed dishes, the step-by-step and thoroughly 'kitchen cook friendly' recipes range from Salmon-Crabmeat Roses with Horseradish Creme Fraiche; Peri-Peri Grilled Shrimp Caesar Salad; Oxtail and Pigeon Pea Soup; and Balinese Satay; to Beef Medallions with Rum-Butter Mushroom Sauce; Aromatic Basmati Rice; Chocolate Glazed Papaya Cake; and Nonalcoholic Tropical Punch. Of special note is the little 'info blocks' offering the latitude and longitude degrees for the various dishes. An exotic addition to any personal, professional, or community library cookbook reference collection, "Dominique's Tropical Latitudes" is particularly recommended for anyone wanting to add a 'touch of the tropics' to a particularly celebratory dining occasion.