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In brief

Master chef publishes culinary encyclopedia

By wire services
Published April 27, 2005

NEW YORK - A weighty - and costly - reference work on French gastronomy compiled by Alain Ducasse, presiding chef of a group of renowned restaurants around the world, is on sale in the United States, translated into English.

Grand Livre de Cuisine d'Alain Ducasse: Alain Ducasse's Culinary Encyclopedia (Alain Ducasse Editions, distributed by Stewart, Tabori & Chang, 2005; $250) was first published in French in France in 2001.

The glossy volume has 1,079 pages, with some 700 recipes and 1,000 photographs. Recipes proceed in alphabetical order from A for acacia blossom fritters through Z for a mashed zucchini dish, with some 42 lobster recipes under L, in between.

All the recipes are shown in color photos, but ingredient amounts are given in terms that may be difficult for American home cooks to follow.

The text includes a glossary, basic information and detailed index.

To eat healthfully, Hillari Dowdle, editor of Natural Health magazine, suggests that you can keep up a sensible eating plan, day in and day out, by sprucing up your meals throughout the week.

Among fast, easy and tasty suggestions she gives in the magazine's May issue are:

Sprinkle 1/2 cup of blackberries or other berries on your morning cereal.

In place of melted butter, drizzle 1 tablespoon of lemon olive oil on steamed vegetables.

Add 2 tablespoons of chopped almonds to a salad or stir-fry.

Add 1/2 cup of white or red beans to soups or salads.

Go meatless one day a week.

Get at least 4 grams of fiber per day.

Eat foods in as close to their natural state as possible.

A quick dinner solution

Looking for an easy meal that will leave your family thinking that you ordered out? Try Beijing Noodle Salad.

Toss 1 pound of cooked wheat-flour noodles in 2 tablespoons sesame oil.

Season 1 1/2 pounds flat-iron steaks with salt and pepper. Grill for 4 minutes to 5 minutes on each side until medium. Remove from grill and rest 3 minutes to 4 minutes before slicing into thin strips.

Combine 1/2 cup bamboo shoots, 1 cup chopped peanuts, 1 cup sliced sugar snap peas, 2 tablespoons minced ginger, 3 teaspoons soy sauce, 1 teaspoon chili oil, 3 tablespoons teriyaki sauce and 2 teaspoons kosher salt with beef strips and noodles. Toss.

Makes 8 servings.

For more recipes and cooking tips, visit www.certifiedangusbeef.com

Per serving: 364 calories; 19g fat; 4g saturated fat; 50mg cholesterol; 22g carbohydrate; 5g fiber; 27g protein; 1,025mg sodium; 26mg iron.

[Last modified April 26, 2005, 17:06:03]