Cover image for Mastering simplicity : a life in the kitchen
Mastering simplicity : a life in the kitchen
Delouvrier, Christian.
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Publication Information:
Hoboken, N.J. : John Wiley, [2003]

Physical Description:
ix, 308 pages, 16 unnumbered pages of plates : illustrations (some color) ; 25 cm
General Note:
Includes index.
Family cooking, Boulogne-Sur-Gesse, France -- Hotel school and the early years, Toulouse, France -- Café de la Paix, Paris, France -- Journey through discovery -- Les célébrités, New York City -- Lespinasse and four stars, New York City -- Basic recipes -- Index.
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TX719 .D373412 2003 Adult Non-Fiction Central Closed Stacks

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Presents a portrait of the life and cooking of Lespinasse's Christian Delouvrier, the four star chef who has defined French cuisine for the American dining public. Part memoir, part cookbook, this work captures the things that have brought Chef Delouvrier to the top of his profession as Executive Chef of the acclaimed four star restaurant."

Author Notes

CHRISTIAN DELOUVRIER is the former executive chef at Lespinasse, one of six four-star restaurants in New York City. Trained at the Lycée Hôtelier of Toulouse, he worked in several Michelin-starred restaurants in Paris before moving to New York, where he was a chef at Les Célébrités. He is developing two new restaurants, Delouvrier and Terre, in New York City.
JENNIFER LEUZZI is the president of the Manhattan-based JKL Mediaworks, a culinary consulting firm whose clients have included Condé Nast publications, the Myriad Restaurant Group, and Ford Motor Company. Born and raised in Hawaii, Jennifer cooked in several Michelin-starred restaurants in Paris and is a frequent contributor to Epicurious. She lives in New York City.
MICHEL ARNAUD is an established photographer of architecture, lifestyle, interiors, and portraits. His work has appeared in Vogue, Harper's Bazaar, The New York Times, House & Garden, and other publications. His books include The Chef, the Story, and the Dish and The Artful Chicken. Originally from France, he now lives in New York.

Reviews 1

Publisher's Weekly Review

Delouvrier, former executive chef at Lespinasse, doesn't skimp on the duck fat or creme fraeche in his chronological tome, which details his rise from hotel school in Toulouse to the four-star kitchen of the now defunct Lespinasse in New York City. Along the way there are charming anecdotes about boyhood weekends on his grandparents' farm, learning the ropes as a lowly worker in the bustling kitchen of Paris's Cafe de la Paix, and becoming the chef de cuisine at New York's Maurice Restaurant. Delouvrier's recipes are not as accessible as his prose, however. The Cassoulet, for example, has 23 steps and over two dozen ingredients; and the Bouillabaisse has separate recipes for the stock, rouille and croutons. Even the seemingly simple Marie Louise's Rice Pudding demands nearly two hours of one's time, although the end result is, admittedly, stellar. Also, although it is interesting to see how Delouvrier's recipes develop over his 40-year career (from Coq au Vin to Stewed Chicken with Cream and Tarragon to Stuffed Chicken with Truffles Poached in Bouillon), the evolution is not nearly as dramatic as one might expect. (Oct.) (c) Copyright PWxyz, LLC. All rights reserved

Table of Contents

The Way I Cook
Family Cooking, Boulogne-Sur-Gesse, France
Hotel School and The Early Years, Toulouse, France
Caf? de la Paix, Paris, France
Learning to Cook
Les C?l?brit's, New York City
Lespinasse, New York City
Basic Recipes