Spiced: Recipes from Le Pre Verre

This English translation of a popular French cookbook gives American cooks the chance to experience the worldly flavors restaurateur Delacourcelle melds with traditional French bistro fare at his Parisian restaurant, Le Pre Verre. Borrowing heavily from Middle Eastern, Asian and African cuisines, Delacourcelle incorporates flavors such as ginger, turmeric, lemongrass and the spice blend ras el-hanout to expand palates and challenge preconceptions. The result is an engaging approach to bistro cooking. Most recipes are fairly basic, such as Terrine of Rabbit, Egglplant, and Fenugreek (a licorice-like seed) and Apples Roasted with Garam Masala, garnished with creme fraiche, walnuts, raisins and mustard seed. A classic haricot vert salad gets an unexpected burst of flavor from fresh cilantro, and his whitefish steamed en papillote with kaffir lime leaves, lemongrass, ginger and lemon is a surefire hit. While few dishes call for more than a handful of ingredients, some steps may prove a challenge for those unfamiliar with the techniques involved; Fillet of Pork with Caramelized Star Anise, for example, is a fairly straightforward dish, but Delacourcelle's instructions for preparing the star anise-infused sauce has the potential to confuse novices. Still, this is a solid, intriguing cookbook that should please anyone comfortable with French cooking.