Arnold
Lara MGabriel Gate’s Indulgences/ Weekend on a Plate
August 23rd 2006 04:51
Gabriel gate is a fabulous chef who deserves the wide recognition he has received on television and in restaurants internationally. He has his own website and frequents live events. http://www.gabrielgate.com/home.html His credits include over fifteen cookbooks and one of France's highest honours, La Croix de Chevalier dans L'Ordre du Merite Agricole, for his contribution to promoting French gastronomy.
The dishes are mostly a modern interpretation of traditional European fare. Many are specifically French as identified in the descriptions in italics, “Boeuf a la Ficelle: a classic dish of the French bourgeois.” These menu like descriptions add to the impression that the dishes are the sort of thing you might treat yourself to in an expensive restaurant, hence the name ‘Indulgences’. Indeed, with ingredients such as saffron and truffles some of these recipes would be quite expensive even to make at home.
Nevertheless they sound very enticing with names like ‘roast pheasant in pastry with spinach and pears’, ‘baked quail with a sauce of orange blossom honey and ginger’ and ‘pan fried john dory with chardonnay sauce.’ There are also some simpler, more modest dishes like the ‘sardine tart’ and ‘mango, orange and pear juice.’ In addition the book is smattered with excellent advice, clear instructions and neat remarks on various topics such as ‘the green grocer’, ‘coffee’ and ‘olive oil’.
The food photography in this book is simply sumptuous. A selection of different photographers have been used and their work showcases a range of images from provincial portraits wistfully reminiscent of Europe to glistening close-ups of Gate’s luscious dishes.
Gabriel Gate's Indulgences
is now out of print but has been rereleased as 'Weekend on a Plate'. Available through the official website.
It is believed that the use of low-resolution images in this context
• to illustrate the book in question,
• with the book name either visible on the image itself or written in the image description above,
on the www.foodherald.com hosted on a server in Australia by www.orble.com , qualifies as fair use under Australian copyright law.
www.allenandunwin.com
Nevertheless they sound very enticing with names like ‘roast pheasant in pastry with spinach and pears’, ‘baked quail with a sauce of orange blossom honey and ginger’ and ‘pan fried john dory with chardonnay sauce.’ There are also some simpler, more modest dishes like the ‘sardine tart’ and ‘mango, orange and pear juice.’ In addition the book is smattered with excellent advice, clear instructions and neat remarks on various topics such as ‘the green grocer’, ‘coffee’ and ‘olive oil’.
http://www.gabrielgate.com/home.html
The food photography in this book is simply sumptuous. A selection of different photographers have been used and their work showcases a range of images from provincial portraits wistfully reminiscent of Europe to glistening close-ups of Gate’s luscious dishes.
Gabriel Gate's Indulgences
is now out of print but has been rereleased as 'Weekend on a Plate'. Available through the official website.
It is believed that the use of low-resolution images in this context
• to illustrate the book in question,
• with the book name either visible on the image itself or written in the image description above,
on the www.foodherald.com hosted on a server in Australia by www.orble.com , qualifies as fair use under Australian copyright law.
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