The Art of Blending  by Lior Lev Sercarz

The Art of Blending by Lior Lev Sercarz

$26.99

Add to cart

The Art of Blending, 198 beautifully photographed and written pages, looks into the mind and work of spice master Lior Lev Sercarz, who has created custom blends for some of the world’s top culinary minds.

More details

The Art of Blending, 198 beautifully photographed and written pages, looks into the mind and work of spice master Lior Lev Sercarz, who has created custom blends for some of the world’s top culinary minds. Since launching La Boîte á Epice in 2006, he has released 41 of his blends to the public, all available on TheIngredientFinder.com.

Lev Sercarz’s first cookbook tells the stories behind these blends and offers recipes for each contributed by his clients, which include chefs Daniel Boulud, Eric Ripert, Michelle Bernstein and Paul Kahan; Parisian baker Apollonia Poilâne and Top Chef’s Gail Simmons.

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. Lior is the chef, spice blender and owner of La Boîte, a biscuits and spice shop in New York City. Recently, Lior has been named one of Bon Appetite’s “Tastemakers of 2012” and La Boîte has been featured in publications including Vogue, In Style Magazine, Every Day with Rachel Ray, Food & Wine Magazine and the Saveur 100.The Art of Blending looks into the mind and work of spice master Lior Lev Sercarz, who has created custom blends for some of the world’s top culinary minds. Since launching La Boîte á Epice in 2006, he has released 41 of his blends to the public, which he sells in gourmet shops and in his Manhattan shop and art gallery- La Boîte.

Sercarz’s first cookbook tells the stories behind these blends and offers recipes for each contributed by his clients, which include chefs Daniel Boulud, Eric Ripert, Michelle Bernstein and Paul Kahan; Parisian baker Apollonia Poilâne and Top Chef’s Gail Simmons.

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 Boulu, and left the restaurant kitchen in 2006 to work with spices full time. Lior is the chef, spice blender and owner of La Boîte, a biscuits and spice shop in New York City. Recently, Lior has been named one of Bon Appetite’s “Tastemakers of 2012” and La Boîte has been featured in publications including Vogue, In Style Magazine, Every Day with Rachel Ray, Food & Wine Magazine and the Saveur 100.

  • Height 8 inches
  • Width 10 inches
  • Depth 1.5 inches