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eve - Contemporary Cuisine Méthode Traditionelle
Huron River Press has released, eve - Contemporary Cuisine Méthode Traditionelle, by Eve Aronoff.
The 272 page, hard cover, book is filled with gorgeous photography, capturing eve - the restaurant's ambiance as well as Eve's precise attention to detail with her food preparation and presentation. The cookbook literally "walks" you through the experience of dining at eve, beginning with the composed butters and bread that are served to all guests as they are seated, progressing through the courses of a meal and finally, concluding, as each meal does at eve, with her signature sugared mint leaves. She has left nothing untouched as she includes all the details of her recipes, from the seasonal jams, aromatic oils and spice mixtures which are a foundation for her distinct style. Simultaneously, she suggests ways to simplify recipes, and embrace a way of cooking that combines proper technique with an open-minded approach to cooking.
Eve takes you into the life of the restaurant by sharing stories of how she hires people, her passion for the slow food movement, the pairing of food and wine. Her passion is so ingrained in all she does that it should be no surprise that you get caught up in her "joie de vivre" as she entertains and guides you with anecdotes and her love of food.
Eve has received endorsements and accolades from Todd Wickstrom, director of the Orai Group and Co-Founder of Heritage Foods USA. He remarks, "This book is not merely a great cookbook, rather it is a roadmap for legitimate chefs, professional and amateur alike. It communicates clearly the correct combinations of ingredients and techniques…I strongly recommend that you buy this book and follow its example!" Patrick Martins, founder of the Slow Food Movement, USA declares, "Eve is a master at turning a meal into an experience that can never be forgotten. From the moment you sit down, to when you depart, Eve caresses all the senses." Alice Waters, owner of Chez Panisse and Mario Batali have given rave reviews for Eve's restaurant, cookbook, and style of cooking as well.
Eve Aronoff began cooking professionally while attending Brandeis University in Boston, Massachusetts. After graduating with a BA in Comparative Literature, she continued her hands-on experience, creating a working curriculum for herself - from fish markets, to the pastry kitchen, from prep cook, to line cook, to chef. Eve later attended Le Cordon Bleu in Paris, France where she received diplomas in French Cuisine and Wine and Spirits and is currently working towards becoming a Master of Wine through the WSET in London. Eve lives in Ann Arbor, Michigan where she is chef/owner of eve the restaurant.
Take a "walk" with Eve through her cookbook, eve - Contemporary Cuisine Méthode Traditionelle; it will enchant you!
Huron River Press (Ann Arbor, MI) offers great books of the Great Lakes region. President and CEO Steve Klein says, “Eve has brought her care and devotion to every single page of this cookbook. She so clearly expresses her love of food, from its inception to its presentation. She sweeps you up in her embrace." To learn more about Huron River Press, visit our website, www.huronriverpress.com.
For a review copy or more information, contact Steve Klein:
phone: (734-913-9447) e-mail: steve@huronriverpress.com.
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