Yon Ti Epis - Jean, Jouvens; Francois, Melissa
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"YON TI EPIS" ("A LITTLE BIT OF SPICE"), takes the readers on an imaginative journey of traditional Haitian cuisine to a place of reinterpretation from the authors perception of the cuisine. The authors are two professional chefs of Haitian origin who have added their "je ne se quoi" to their traditional family recipes in order to exemplify the cuisine's exotic flavors. The magical appeal of Haitian cuisine is in its very unpretentious nature. The flavors are bold and robust. The cuisine demonstrates a primary influence of African culinary aesthetic with a derivative of Taino, Spanish…mehr

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Produktbeschreibung
"YON TI EPIS" ("A LITTLE BIT OF SPICE"), takes the readers on an imaginative journey of traditional Haitian cuisine to a place of reinterpretation from the authors perception of the cuisine. The authors are two professional chefs of Haitian origin who have added their "je ne se quoi" to their traditional family recipes in order to exemplify the cuisine's exotic flavors. The magical appeal of Haitian cuisine is in its very unpretentious nature. The flavors are bold and robust. The cuisine demonstrates a primary influence of African culinary aesthetic with a derivative of Taino, Spanish techniques and a touch of French sophistication. This eclectic cuisine originates from a blend of several culinary styles. Haitian cuisine carries a uniqueness and an appeal that is intriguing to all that have sampled it. Peppers and herbs are often used as flavor enhancers. Thus, dishes are seasoned in a liberal fashion that captivates the palate. The authors have taken some of their family's humble recipes and added "YON TI EPIS" to them as to translate the cuisine through their creative lens.
Autorenporträt
Chef Jouvens JeanFew can claim to have dominated the Food Network with as many victories as Chef Jouvens Jean. From "Chef Wanted" to "Cutthroat Kitchen" to "Chopped," he was also out to do battle on "Beat Bobby Flay." Throw in "author of Yon Ti Epis, Bahamian born, U.S.-raised, Haitian origin, and international travel exposure," and you end up with the recipe of acclaimed celebrity that is Chef Jouvens Jean.Chef Jason PierreBorn and raised in Montreal, Canada, by Haitian parents, Jason Pierre was always curious about Haitian food and the various facets of the culture of his origin. This yearning led him to explore Haitian Creole cuisine and subsequently the culinary arts. Like a young squire, Jason learned the tricks and trade of Haitian Creole cuisine from his mother.