A Week on the water cookbook by Hazel Young and Daniel Sak.

64 Pages - 82 Recipes

This ebook contains recipes from the Ashley James Cuisine Culture show.

You can easily make the Paella at home following the directions in this ebook.

More info on Ashley James show:

"Sail down Canal du Midi in Provence aboard Daniel Sak’s barge where he wines and dines his guests. Enjoy a Cassoulet in the medieval city of Carcassonne, delight in France’s most beautiful example of a market in Narbonne and eat as the locals do in Beziers. We also visit organic vegetable farms and artisanal cheese makers to complete the special recipes that Chef Sak has created, including his French take on Paella and a Strawberry Tiramis.

You've heard of the casting couch, how about the casting kitchen? Fresh from behind the stove, L.A. chefs, with their proximity to TV producers, seem to have a lock on new TV food shows this year. Ludo and Krissy Lefebvre's Ludo Bites America entertained on Sundance Channel this summer; chef Eric Greenspan is demolishing kitchens (and then fixing them up, of course) for A&E's Fix this Kitchen; and on PBS, Cuisine Culture recently debuted hosted by the Four Seasons at Beverly Hill's executive chef Ashley James.

In the series, the amiable British-born chef, who was cast in part because he speaks French, goes into the kitchens of master chefs like Daniel Boulud in New York and Guy Savoy in Las Vegas. There's a delicious emphasis on France: James floats down a canal in the Midi on chef Daniel Sak's refurbished barge and visits the famed Hotel Le Negresco in Nice. And he detours to Israel plus Del Mar, Calif. where he meets up with chef Paul Mc Cabe of L'Auberge del Mar's Kitchen 1540.

"The best thing is that it was a lot of fun," says James of the whirlwind 13-show shooting schedule. "Sharing passion, flavors and lots of great wine in the kitchens of such chefs was an honor," he adds. He found the fancier or more well known the chef, the simpler and more direct was their cooking.

On the Tango barge he savored a seafood paella with Chef Daniel Sak -- who has transformed a 1930s canal barge into an exquisite cruising inn -- and a goat's milk ice cream enhanced with fried Acacia flowers. Cuisine Culture airs on Saturdays at 4:30 on local PBS affiliates KLCS and KVCR (check local listings) and across the country on more than 55 other PBS affiliates.

James found much inspiration interviewing and cooking with such diverse and talented chefs. A seasoned chef himself, he's worked at Four Seasons' hotels in Argentina, Mexico and Singapore. He recently revamped the bar menu at the Four Seasons Windows Lounge to reflect those global experiences adding a "StreEAT" selection of small plates. From a jazzy Gazpacho salad of jicama, watermelon, papaya and pineapple to Belgian fries with house-made mayonnaise, James offers street food made with quality ingredients -- some harvested from the hotel's on-site garden."

Check out the 82 recipes on the left images !

Over the years, our barge guests have repeatedly asked for the recipes of their favorite dishes served on the Tango and Fandango.

Le voila !
In the first section of the book, MENUS du JOUR we’ve recreated the recipes (and complementary Languedoc wines) of a “typical” week on the Canal du Midi.

(But remember...there’s no such thing as
a “typical” week aboard our barges since we take daily inspiration from the ever-changing seasonal array of local sun-ripened produce.)

For that reason, the second section ENCORE!
provides a lot more of our tried-and-true Tango and Fandango recipes.

Design your own Southern French dinners at home with specialties developed over our years of cruising. We include plenty of blank pages for your scrapbook additions (photos, wine labels, etc.) and personal cooking notes.

All recipes are for six servings.

Bon Appetit !

Contents

MENUS du JOUR
Sunday through Saturday,
all the menus with their recipes


ENCORE !
Canapes to accompany aperitifs
Soups for all seasons from all regions of France
Salads
Cold dishes and terrines
Eggs at their best, French style
Savoury French crêpes and filled raviolis
Regional specialties
Savoury tarts, quiches and pizzas
More favorite dinner dishes


DESSERTS
Sweet and fruity tarts
from the Languedoc orchards
The absolute favorite French dessert classics

Weekly preparations to make in advance
Index
Notes from the Author*

Recipe example

Panacotta à l’orange
STEP ONE Panacotta
4 cups cream
1/2 split vanilla pod
1/2 cup sugar
1/2 of an orange peel cut into strips
2 sheets gelatin
2 cups whipped cream

Soften two leaves of gelatin in cold water. 3 Put first four ingredients into a saucepan and carefully bring to a boil, stirring to avoid the cream boiling over, reducing by one third. Remove from heat, add gelatin, stir and set aside to cool, leaving orange peel to release flavor. 3 Beat two cups of cream until stiff. 3 Strain the cooled cooked cream into the whipped cream folding it in gently. 3 Pour into individual molds or ramekins and refrigerate for at least five hours or overnight. 3 Turn out and serve with little dishes of the orange fruit salad.

STEP TWO Fresh orange fruit salad
3 oranges
1/2 cup of sugar
1 cup water
2 tablespoons of Grand Marnier

Peel the oranges from the outside with a sharp knife, cutting the segments away from center
so no skin is left on fruit.
Put water and sugar in a saucepan, squeeze juice from orange centers and remaining fruit on skins into the liquid and bring to boil, reduce until it
sizzles and the consistency becomes syrupy. 3 Set aside and let cool then add orange segments and Grand Marnier. 3 Refrigerate to serve chilled with panacotta.

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