Marteau - Creative cooking for the global kitchen : traditional recipes with an international flavor

TRADITIONAL RECIPES
WITH AN INTERNATIONAL FLAVOR

David Marteau

global chef publishing

Copyright 2011 by David Marteau

All rights reserved. The use of any part of this publication, reproduced, transmitted in any form or by any means, electronic, mechanical, recorded or otherwise, or stored in a retrieval system, without prior consent of the copyright holder is an infringement of the copyright law.

Library and Archives Canada Cataloguing in Publication

Marteau, David

Creative cooking for the global kitchen : traditional recipes with an international flavor / David Marteau.

Includes index.

Issued also in electronic formats.

ISBN 978-0-9868125-0-7

1. Cooking, International. 2. Cookbooks. I. Title.

Front cover photos (top left to right): Smoked Salmon and Vodka Risotto by Roy Feng; David Marteau by Summer Cai; Broccoli and Shrimp Soup with Almonds by Roy Feng

Back cover photos: (left to right): Spaghetti Shanghainese-style by David Marteau; Three-Chocolate Charlottes with Chocolate Virgin Martinis by Summer Cai; Fresh Salmon Calzone-style by Roy Feng

Back flap photos (top to bottom): Seafood Linguine, Broiled Rock Lobster with Warm Pistachio Vinaigrette, and Panzanella Salad with Mustard Vinaigrette by David Marteau

Book design: Marcy Claman

Editing: Andrea Lemieux

Indexing: Heather Ebbs

First printing

Printed and bound in China

ePUB ISBN 978-0-9868125-1-4

ePDF ISBN 978-0-9868125-2-1

Produced by Callawind Custom Cookbooks

(a division of Callawind Publications Inc.)

3551 St. Charles Boulevard, Suite 179

Kirkland, Quebec H9H 3C4

info@callawind.com | www.callawind.com

In memory of my beloved grandmother, Micheline Marteau

H ERE in China, where Chef David Marteau and I are now working, I have the opportunity to observe the apprentices who work with him in the kitchen. It will take years of hard work and obedience in front of the hot stove for them to achieve the skill of their master. The secrets of the kitchen are usually held tightly in the mind of the master, and these apprentices are lucky when he ultimately shares his recipes and methods with them.

And now Chef David has produced this cookbook to share his recipes and culinary secrets with you. Cooking for the Global Kitchen is available in traditional book form as well as on the Internet as an e-cookbook, allowing Chef David to share without boundaries, without time restraints, and without number limits. He has traveled the continents and assimilated each ethnic flavor and fused them into this collection of his best recipes for your enjoyment.

We are fortunate to have Chef David here at the Parkyard Hotel, Shanghai, to pamper our guests palates. With this cookbook, the joy of fine dining can spread around the world, not only to professional kitchens, but also to the homes of good-food lovers everywhere.

Thank you, Chef, and to all gourmets, bon apptit.

Tony Azarias

General Manager

Parkyard Hotels

A T first I was reluctant to write a cookbook, but after thinking about it for a while, and finally being convinced by one of my very good friends, I decided to give it a try. However, I discovered that just because I am an experienced chef, it didnt mean I could easily write a cookbook, and I found it difficult even knowing where to start. But eventually I began to put some recipes down on paper, and then I selected the ones I would like to have in the book, and over a few yearsand a few countries, the cookbook began to take shape.

My interest in cooking began in Normandy, France, when I was about nine years old. I spent a lot of time with my grandmother in her kitchen. She was a great cook, and at that time people used only fresh ingredients and made everything from scratchwith time and love. I used to peel potatoes for her and she would show me how to make mashed potatoes. This might seem irrelevant, but those mashed potatoes were outstanding. She used a fork to make them, adding thick crme frache and chunks of butter, a little at a time, letting it gradually melt into the potatoes. That recipe is included in this cookbook.

At that time, the butcher and baker made deliveries, arriving in their small trucks and honking their horns so everyone on the street would know they were there. It was a social occasion as people gathered to select from the display in the butchers truck, and the butcher would chop the cuts of meat to order and wrap them up in an instant. What an experience! And when we were back in my grandmothers kitchen, she would unwrap the meat and have me touch it, smell it, and help her cook it. How could I forget those wonderful times when my family would gather to share my grandmothers wonderful home-cooked meals!

Needless to say, it all started with my beloved grandmother. She gave me the understanding at an early age of the simplicity, as well as the complexity, of creating your own recipes. And I believe that it is because of her that as soon as I finished school at the age of sixteen, I became an apprentice in the cooking trade. Eventually my desire to learn more and experience a variety of cuisines led me to work in various places throughout France, and then to go abroad. I settled in Montreal, Canada, where I began to write this cookbook. Later, my lovely wife, Xiao-Li, and I decided to move to China for a new adventurea journey of discovery about life, food, and culture.

I am now the executive chef at an exclusive hotel in Shanghai, where I have had the good fortune of being able to learn about Chinese and Southeast Asian cuisine, as well as teach my Chinese colleagues about Western cuisine (even though I dont speak Chinese very well!).

My goal for this book is to provide beginner and more experienced cooks with some easy recipes that combine cultural traditions. I enjoy being creative in the kitchen, and I encourage everyone to use your imagination and learn to adapt recipes to what you happen to have in your kitchen or what is easily available where you live. Many of my recipes are based on traditional Western dishes, but with a twist, using Asian ingredients or techniques.

DJM

Shanghai, China

I would like to thank a number peoplefood lovers and friendswho helped me with this ambitious and time-consuming project.

First, I thank my parents, Chantal and Jean, who had doubts about my chosen career path when I began it twenty-five years ago. I was only sixteen, and now that I have two children of my own, I understand their concerns. Nevertheless, once they accepted that what I wanted to do in life was to become a chef, they supported mein their own way. (I have to admit that sometimes it was not easy to tell if they were truly happy with my choice.) However, now that I have had the opportunity to live in other countries and experience the cuisine of many cultures, my parents are much more appreciative of my career. I have gained what most of us want from our parents: pride and respect.