Assouline Publishes World’s First Waterproof Coffee Table Book

May 7th, 2012

By Jared Paul Stern, for JustLuxe

Assouline, the world’s most renowned publisher of luxury books on fashion, travel and style, has come out with the world’s first waterproof coffee table tome. South Pole: The British Antarctic Expedition 1910–1913, produced in a limited edition of 150 copies priced at $3,000 apiece, features forewords by HRH Prince Albert of Monaco and HRH Princess Anne of Great Britain.

Photo Courtesy of Assouline

The lavishly illustrated volume documents the daring exploits of Captain Robert F. Scott who became an iconic British hero even though he did not survive his second expedition to the frozen wasteland, thanks in part to Scott’s exceptional diary entries and outstanding photos which were recovered.

The massive handbound book, which stands two feet tall, features a collection of stunning black and white photography from Herbert Ponting alongside entries from Scott’s harrowing personal journal. The waterproof South Pole edition is made entirely of waterproof materials including element-proof paper, nylon thread, a uniquely formulated glue, and a thick resin for the cover.

The book’s proceeds are being donated to the Antarctic Heritage Trust, whose mission is to preserve expeditions and the thousands of associated artifacts that survive for the benefit of future generations, and to “inspire people through the values associated with adventure, discovery, and leadership.” Go to Assouline.com to see more.




What is Terroir?

May 4th, 2012

Terroir

Terroir (/tεʀwaʀ/) translated from French to English as “land,” this word holds meaning of tremendous value in the culinary world, and it all began in food and wine Mecca: France.  To know great dining, one must first understand the concept of terroir.

This is not a word that is used in daily American culture, and until the last few years has largely been a Euro-centric concept, one that is complex and requires a lot of explanation to be fully understood.

And, not surprisingly, there is a great deal of controversy on the topic. Describing it (or trying to define it) is like trying to explain the bible in one page. Simply put, terroir is an integral part of the way the earth affects the ingredients born there.  The idea is that a wine or food grown in a particular place, at a specific moment, under a certain sun, or a different moon, will taste completely unique to the same thing grown there at any other time.

- Editors, Oenologist.com


Chef Recipes: New England Clam Chowder from Kennebunkport, Maine

May 1st, 2012

Classic New England Clam Chowder from Kennebunkport, Maine

Courtesy of Chef Bryan Dame, Executive Chef of the Tides Beach Club

Serves 4 as a first course

Ingredients:

10 pounds cherry-stone clams

3/4 cup water

¾ cup white wine

Wash clams & steam  …  reserve cooking liquid  …  pick & chop clams

¼ pound bacon, diced

2 tablespoons butter

1 teaspoon chopped garlic

1 large onion, diced

¼ cup celery, diced

1 ½ pounds Yukon gold potatoes, diced

¼ cup flour

2 teaspoons Worcestershire sauce

Reserved clam juice

2 cups cream

1 teaspoon chopped thyme

Salt and Black Pepper to taste

 

Method:

Render bacon.

Add butter and onion and sweat.

Add oregano, garlic, celery and potatoes stir well.

Add flour to make a roux.

Add clam juice and cream.

Cook until potatoes are tender and add clams, Tabasco, Worcestershire sauce, thyme, salt and pepper.

 

My Grandfather’s Clam Fritters

Ingredients:

½ cup diced bacon

½ cup minced onion

1 cup chopped clams

1 egg

½ cup milk

1 ½ teaspoons baking powder

1 cup flour

 

Method:

Render bacon and add onion, sweat onion and chill.

Mix well with all other ingredients.

Portion into 1 tablespoon sized balls and fry at 350 F.


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