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October 21, 2004


Sam (Sixy Beast)

wow. stunning. you really are setting a new standard for food bloggers. Thank you for sharing. Its a shame food can't be delivered over the net, otherwise I'd be putting in my order right now!


clement, you oughta start your own restaurant! :)


Hi Sam - Thanks for visiting; I enjoy reading your blog too. Coincidentally, I noticed that Fiveleaf offers this dish frozen by mail order, but at $32 for 3 ounces of lobster (after shipping), it better be extraordinary!

Thanks Julia - I'd definitely like to open my own restaurant someday... for now, it's just a dream :)


love the blog. I'm looking to expand my cookbook collection with some more complex cookbooks (or books about food), any suggestions?-- or is there a place in the archives i should look? thanks!


I'd pay a dollar 4 it :)


Hi Scott - Glad you like my blog. Here are a few books that I've found to be very useful:

1. Culinary Artistry (Dornenberg and Page) - a great reference for flavour and ingredient matching, and menu planning.

2. The Professional Chef, 7th Edition. (CIA) - a very thorough reference for (Western) techniques with step-by-step photos and instructions. Recipes, however, are for very large servings.

3. The New Kitchen Science (Howard Hillman) - a useful guide for the science behind cooking. For a more exhaustive book on cooking science, check out the new edition of On Food and Cooking by Harold McGee, coming out in November.

4. Food Lover's Companion (Sharon Herbst) - contains comprehensive definitions for many culinary and food terms. Explains what to look for when choosing ingredients, the origin of preparations, pronunciations for non-English terms etc.

5. The French Laundry Cookbook (Thomas Keller) - Very refined, original, and ambitious modern French cuisine. Some recipes can take a long time and use expensive ingredients, but the results have always been worth it! Terrific photos, and very clear and precise instructions.

6. Bouchon (Thomas Keller) - Just released last week. Focuses on the classical French comfort food served at Bouchon. The recipes are simpler than those of the French Laundry Cookbook, but the techniques are just as refined. Very well written, beautiful photos, and an incredible resource for both technique and recipes.

7. The Secrets of Baking (Sherry Yard) – A great resource and cookbook for baking and desserts. Each chapter begins with the technique for a master recipe, such as custards, then branches off into its many variations, such as ice cream, pastry cream, and crème brulée.

Also, don't forget to check eGullet for many tips and food-related discussions.

Hope this helps!


awesomness. thanks.


i Googled "poached lobster" and you came up first and it made my night. thank you.


Great dish, I make several renditions of this myself. My question is about the amazing sheen on the lobster meat. This is not coming from the buerre monte, are you sheening it for the food photography? (which is fantastic btw.)

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  • This is my blogchalk:
    Clement Lo,
    Toronto, Ontario, Canada, English, Male, 26, Cooking, Pastry, Restaurants, Skiing, Visual Design, Entrepreneur, Technology,
    Queen's University.

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