Regime Cuisine has everyday and weekend breakfasts,
everyday and take-to-work lunches, and healthy
dinners with recipes for 2 people, making the
book perfect for the urban lifestyle. There are
also recipes for great tasting, low-calorie soups,
snacks, blender juices, and desserts.
Entertaining themes range from “Lunch By
The Fire,” “Provencal Get Together,”
“Charcoal and Matches,” and “Friday
with Friends” to “A Gardener’s
Supper,” “Outdoor Italian Brunch,”
“City Seafood,” “Meet Me On
The Roof,” “Red Wine Tasting,”
and “Dinner on the Cote D’Azur.”
The menus are fun with a variety of interesting
ingredients and recipes that you can combine in
endless ways to make your own theme.
Besides the recipes, there is a list of ingredients
from a chef’s pantry as well as “Daniel’s
Real Food Basics,” which gives recipes for
various oils, flavored vinegars, vinaigrettes,
sauces, and spice blends. Chef Orr also includes
many basic techniques for stocks, confits and
preserved fruits, sugars, and salts.
In the back of the Regime section,
Daniel has included recipes for “Regime
Essentials” that can make your everyday
food taste special. Recipes include Refrigerator
Jam, Tofu Cream Cheese, Regime Vinaigrette, Fennel
and White Wine and Onion Compotes, and pestos,
salsas and dips.
“Daniel’s Notebook” breaks down
cooking techniques and ingredients such as poaching,
steaming, sautéing, roasting and braising,
and grilling into fun, easy to understand projects.
Throughout the book there are essays on Tofu,
Choosing Fish and Shellfish, The Butcher Shop,
Citrus Zest, Herbs, Gardening, and Secret Ingredients.
Each gives a modern insight to a chef’s
thoughts and feelings on life and food.
The end pages of the book include mail order
sources for hard to find ingredients and an index
for easy exploration of its contents.
Some of his favorite recipes include Cauliflower
Bisque, Vegetable Minestrone (called Pistou in
the book), Oatmeal Porridge with Pine Nuts, Coconut
and Sesame Cereal, Seared Foie Gras with Fresh
Raisins, Provencal Frog Legs, Frozen Apple Cider,
Roasted Figs with Honey and Spices, as well as
White bean Humus, Daniel’s Spice Blends,
Tomato Consommé, and various homemade mustards,
oils, salsas, dips, vinaigrettes, pestos, and
compotes.
