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　　分類: 图书,进口原版书,美食 Cooking, Food & Wine ,

作者： Laurent Tourondel 著

出 版 社： 吉林长白山

出版时间： 2007-10-1字数：版次： 1页数： 286印刷时间： 2007/10/01开本： 12开印次： 1纸张： 铜版纸I S B N ： 9780471758839包装： 精装编辑推荐

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

内容简介

With seven outposts and counting in his BLT line, it was only a matter of time before Tourondel (Go Fish: Fresh Ideas for American Seafood) wrote a cookbook to codify his credo of American-style French bistro cooking. Many of the dishes come from Tourondel's restaurant menus, but he makes them accessible to the home cook with unintimidating preparations that showcase the quality and flavors of choice ingredients. The opening chapter discusses choosing and preparing different fish and cuts of meat, while brief introductions to each recipe contribute to the pleasantly informal feeling. The cuisine is well-traveled, including Asian salads, a quintessentially American creamy corn soup, Roman-style gnocchi and a hearty, spicy Chicken-Chorizo Basquaise. BLT patrons will be eager to try menu favorites like Giant Cheese Popovers, Marinated Kobe Skirt Steak and Peanut Butter–Chocolate Parfait. Tourondel includes comments on easily substituted ingredients and wine or beer pairings. Both novices and experienced cooks will welcome this comprehensive education in Tourondel's signature style. 52 color plates (not seen by PW) and 30 b&w photos.

目录

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

 

 

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