Tea Leaves or Feenies

Tea Leaves

Author: Francis Leggett Co

Francis H. Leggett & Co. were Importing and Manufacturing Grocers, and their name can still be found somewhere in the food distribution business. Once, though, they were suppliers of tea, and very proud of that. Their object in publishing this and other books was to bring themselves and their goods into closer relation with consumers at a distance from New York; and incidentally, to provide readers with interesting information respecting the food which they eat and drink. This volume contains a wealth of information on tea -- its origins, cultivation, properties, and nature. Bon appétit. . . !

Interesting book: Natural Menopause or Morning Cardio Workouts

Feenie's: Brunch - Lunch - Dinner

Author: Rob Feeni

As executive chef of Vancouver's renowned Lumiиre, Rob Feenie has been celebrated for his ability to combine French sophistication, Asian simplicity, and the finest North American ingredients. At Feenie's, his new bistro, the fare is simpler but still sublime, prepared to the same high standards and with winning flavor and texture combinations that elevate casual dishes to a delicious new level. Collected here are more than 80 easy-to-prepare bistro favorites, including decadent brunch treats such as Brioche French Toast with Candied Pecans, Whiskey Maple Syrup, and Sour Cream Mousse; lunch and dinner favorites like Crab and Corn Chowder and Grilled Ahi Tuna Sandwich with Shiso Guacamole; and Feenie's sly twists on casual classics, including his own deluxe version of the humble hotdog, Feenie's Weenies. Other chapters cover starters, salads, side dishes, and desserts. Forty luscious color photographs add additional inspiration, and chef's tips and commentaries ensure that each recipe works perfectly.

Publishers Weekly

Dinner is a lighthearted but often painstaking endeavor in this cookbook from the owner of Lumi re Restaurant and Feenie's Bistro in Vancouver, Canada. With his own show on Food Network Canada, a recent Iron Chef title and two previous cookbooks (Lumere; Lumiere Light), Feenie has won over fans for his creative mix of French fundamentals, Asian techniques and greenmarket ingredients. While this cookbook is based on homier bistro cooking, Feenie has infused the recipes with enough surprise elements to keep matters interesting. There's a Grilled Quail and Braised Endive Salad, Steak and Blue Cheese Pie and the choucroute-topped Feenie Weenie, a tongue-in-cheek reference to his schoolyard nickname. He doesn't believe in shortcuts, and some cooks may find his offbeat aesthetic difficult to pull off at home: Scrambled Eggs with Spinach and Rosti Potato requires rendered duck fat, and other dishes call for specialty ingredients like shiso, Japanese mayonnaise and yuzu, which might be difficult to find outside of major cities. Still, Feenie's sophisticated approach to cooking makes it an edifying read, and the food itself, captured in beautiful color photos, is something to behold. (June) Copyright 2006 Reed Business Information.