The Art of Blending is more than a cookbook: It's a story of the people who inspire every jar Lior creates and the places where flavors are born.
Each of my 41 blends represents a moment in my life, a combination of the scents and textures that make up the foundation of who I am today. With each page, my spice blends come to life through recipes and cooking tips provided by a selection of my esteemed colleagues and friends including chefs Daniel Boulud, Eric Ripert, Michelle Bernstein and Paul Kahan; Parisian baker Apollonia Poilâne and Top Chef's Gail Simmons. This book encourages you to experiment with spices in new and creative ways, and to experience the essence of faraway cultures even if you never leave your kitchen.
“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
“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'sIron Chefand chef-owner of Marc Forgione Restaurant, 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 ofTalking with my Mouth Full: My Life as a Professional Eaterand judge/host of Bravo’sTop Chef