| French chef Tourondel, who has made a name exploring—and exploiting—American comfort foods in New York City (and beyond), is intent on expanding his unique brand of U.S. bistros, in print and in bricks and mortar. This second addition to his culinary oeuvre (after Go Fish) advances his ambition further with nearly 150 recipes.Yet home cooks beware. Few are of the quick-fix variety. A grilled tuna sandwich in Tourondel's lexicon pairs ahi-quality fish with homemade tapenade and mayonnaise, among other ingredients. Humble pumpkin pie achieves grandeur with a hazelnut crunch topping. In addition to up-close, well-styled photographs, each recipe features headnotes, wine suggestions, and chef tips (for instance, use well-padded oven mitts when frying corn fritters). Beginnings and endings round out the reader's culinary education: a short glossary is paired with how to buy/store protein in chapter 1, while a dozen techniques, from how to clean soft-shell crabs to making roasted garlic butter, precede a list of mail-order sources. Peruse recipes with care, well in advance, to make sure they're amateur-friendly. Jacobs, Barbara |
| FOREWORD INTRODUCTION INGREDIENTS 1 APPETIZERS 2 SALADS 3 PASTA AND RISOTTO 4 SOUPS, BREADS, AND SANDWICHES 5 FISH AND SHELLFISH 6 MEAT AND POULTRY 7 SAUCES 8 VEGETABLES 9 DESSERTS TECHNIQUES MAIL ORDER SOURCES INDEX |
内容加载中，请稍后...
商品评论（0条）