Gottlieb Jaime - The art of blending: stories & recipes from La Boîtes Spice Journey

TABLE OF CONTENTS

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  Marinated Black Bass with Roasted Sweet Potatoes
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  Beer-Can Chicken with Roasted Sweet Potatoes
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  Seared Turbot with Asparagus & Lemongrass Sauce
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  Braised Chicken Thighs with Bacon & Peppers
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  Spice-Rubbed Swordfish with Tomato & Nectarine Salad
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  Sweet and Spicy Eggplant Relish
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  Pepper-Crusted Beef Tenderloin with Mushroom Sauce
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  The Cinder Cocktail
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  Ratatouille Pizza
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  Spiced Ice Cream with Ginger
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  Sauted Flounder with Pickled Spring Onions
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  Pork and Poblano Stew
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  Steamed Mussels with Fennel & Lemon
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  Sufganyot Donuts with Coffee-Raisin Glaze
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  Orecchiette with Spiced Lamb and Carrot Pure
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  Chicken Wings with Spiced Aioli
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  Tagliatelle with Clams & Chorizo
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  Chocolate Pots de Crme with Cinnamon Speculoos
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  Seared Tuna with Arugula & Bell Pepper Salad
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  Boquerones and Egg Salad on Toast
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  Spice-Crusted Lamb Skewers
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  Piquillo Pepper and Catalua Financiers
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  Grilled Vegetable Couscous Salad
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  Everything Cured Salmon
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  Cod Brandade
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  The Sarawak Cocktail
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  Poached Shrimp with Yogurt Sauce
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  Lamb and Spinach Parmentier
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  Lamb Meatballs with Spinach Salad
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  Spice-Rubbed Baby Back Ribs with Potatoes
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  Ricotta Gnudi with Spring Pea Soup
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  Maple-Glazed Roast Duck with Scallions
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  Mishmallows
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  Berry Crumble with Almond Topping
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  BBQ-Baked Oysters with Bacon Powder
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  Rice Pilaf En Crote
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  Striped Bass with Fennel & Preserved Lemon
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  Fluke Crudo with Grapefruit Salsa
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  Chocolate Truffles
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  Braised Short Ribs with Coffee & Apples
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  Grilled Caesar Salad with Cheese Biscuits

FEATURING RECIPES & COOKING IDEAS INSPIRED BY LA BOTES 41 SPICE BLENDS

LIOR LEV SERCARZ was raised in Israel and trained as a chef in France, where he was introduced to the fine art of spice blending by Olivier Roellinger. He moved to New York in 2002 to cook for Daniel Boulud, and left the restaurant kitchen in 2006 to work with spices full time. He has since created blends for some of the worlds best chefs under the label La Boite a Epice. In 2011, he opened a Manhattan store and art gallery, where he blends and sells his spices and a line of sweet-savory biscuits.

At Le Bernardin, we only get our spices from Lior. His blends are like none other, and they give so much inspiration to our creative process at the restaurant. Lior is a true magician with spices.
ERIC RIPERT , CHEF-OWNER OF LE BERNARDIN, NEW YORK CITY

Having known Lior for more than a decade, I have seen firsthand his passion, skill and expertise as a chef, as well as the mastery with which he understands the world of spices and herbs. He is not only a global authority on the subject, but an educator, artist and consummate innovator in all things delicious.
GAIL SIMMONS , AUTHOR OF TALKING WITH MY MOUTH FULL: MY LIFE AS A PROFESSIONAL EATER AND JUDGE/HOST OF BRAVOS TOP CHEF

Using La Bote spice blends has changed the way I cook forever, not only at home but in my restaurants as well. Lior is one of the finest chefs Ive ever met, and his spices are a true gift to gastronomy and fine cuisine. They will bring life to all of your recipes.
MICHELLE BERNSTEIN , CHEF-OWNER OF MICHYS, MIAMI

Lior once told me, I felt the need to tell my own story, and the best way to do it was with the spices. Here he has blended a masterful and delicious tale that I will treasure in my kitchen for years to come.
JOAN NATHAN , COOKBOOK AUTHOR, MOST RECENTLY OF QUICHES, KUGELS AND COUSCOUS: MY SEARCH FOR JEWISH COOKING IN FRANCE

Lior was trained by the master of spice himself, Olivier Roellinger, and it shows in every single one of his blends. They are above and beyond anything you will find anywhere else. They have changed the way I cook and the way I look at spices in my cuisine.
MARC FORGIONE , FOOD NETWORK IRON CHEF AND CHEF-OWNER OF MARC FORGIONE RESTAURANT, NEW YORK CITY