The Art of Blending by Lior Lev Sercarz (2012-08-01)

The Art of Blending Featuring recipes and cooking ideas inspired by La Boite's 41 spice blends. The Art of Blending looks into the mind and work of spice master Lior Lev Sercarz, who has created custom blends for some of the world’s top culinary minds. Since launching La Boîte á Epice in 2006, he has released 41 of his blends to the public, which he sells in gourmet shops and in his Manhattan shop and art gallery- La Boîte. Sercarz’s first cookbook tells the stories behind these blends and offers recipes for each contributed by his clients, which include chefs Daniel Boulud, Eric Ripert, Michelle Bernstein and Paul Kahan; Parisian baker Apollonia Poilâne and Top Chef’s Gail Simmons. Lior Lev Sercarz was raised in Israel and trained as a chef in France, where he was introduced to the fine art of spice blending by Olivier Roellinger. He moved to New York in 2002 to cook for Daniel Boulud, and left the restaurant kitchen in 2006 to work with spices full time. The Art of Blending Introduction Preface The Blends Isphahan No. 1: Marinated Black Bass with Vegetable Couscous Amber No. 2: Beer-Can Chicken with Roasted Sweet Potatoes Bombay No. 3: Seared Turbot with Asparagus & Lemongrass Sauce Luberon No. 4: Braised Chicken Thighs with Bacon & Peppers Breeze No. 5: Spice-Rubbed Swordfish with Tomato & Nectarine Salad Marrakesh No. 6: Sweet and Spicy Eggplant Relish Pierre Poivre No. 7: Pepper-Crusted Beef Tenderloin with Mushroom Sauce Smoked Salt No. 8: The Cinder Cocktail Iris No. 9: Ratatouille Pizza Yemen No. 10: Spiced Ice Cream with Ginger Cancale No. 11: Sauteéd Flounder with Pickled Spring Onions Blue Grass No. 12: Pork and Poblano Stew Galil No. 13: Steamed Mussels with Fennel & Lemon Sri Lanka No. 14: Sufganyot Donuts with Coffee-Raisin Glaze Kibbeh No. 15: Orecchiette with Spiced Lamb and Carrot Purée Ayala No. 16: Chicken Wings with Spiced Aioli Noga No. 17: Tagliatelle with Clams & Chorizo Smoked Cinnamon No. 18: Chocolate Pots de Crème with Cinnamon Speculoos Salvador No. 19: Seared Tuna with Arugula & Bell Pepper Salad Dali No. 20: Boquerones and Egg Salad on Toast Moruno No. 21: Spice-Crusted Lamb Skewers Cataluña No. 22: Piquillo Pepper and Cataluña Financiers Tangier No. 23: Grilled Vegetable Couscous Salad Coquelicot No. 24: "Everything" Cured Salmon Escabeche No. 25: Cod Brandade Borneo No. 26: The Sarawak Cocktail Chios No. 27: Poached Shrimp with Yogurt Sauce Vadouvan No. 28: Lamb and Spinach Parmentier Apollonia No. 29: Lamb Meatballs with Spinach Salad Mousa No. 30: Spice-Rubbed Baby Back Ribs with Potatoes Penang No. 31: Ricotta Gnudi with Spring Pea Soup Siam No. 32: Maple-Glazed Roast Duck with Scallions Mishmish No. 33: Mishmallows Orchidea No. 34: Berry Crumble with Almond Topping Ararat No. 35: BBQ-Baked Oysters with Bacon Powder Ana No. 36: Rice Pilaf En Croûte Izak No. 37: Striped Bass with Fennel & Preserved Lemon Shabazi No. 38: Fluke Crudo with Grapefruit Salsa Reims No. 39: Chocolate Truffles Sheba No. 40: Braised Short Ribs with Coffee & Apples Lula No. 41: Grilled Caesar Salad and Cheese Biscuits Acknowledgments Contributors Sercarz was raised in Israel and trained as a chef in France, where he was introduced to the fine art of spice blending by Olivier Roellinger. He moved to New York in 2002 to cook for Daniel Boulud and left the restaurant kitchen in 2006 to work with spices full time. He has since created blends for ... chefs under the label La Boîte á Epice