Praise for Brasserie T and American Brasserie "Finally, a great modern American cookbook full of accessible recipes for classic dishes with big, bold, bodacious flavors." --Mark Miller, author of Tamales "For many, many years we've enjoyed the great restaurants of France--the brasseries. Now we not only have the brasserie experience on our shores at Brasserie T, we have the book, American Brasserie, to bring these flavors home in. Vive la Rick and Gale! --Norman Van Aken, Chef-Owner, Norman's, Miami "There is a tendency to assume that cutting-edge chefs are incapable of simplicity. The food at Brasserie T shatters that illusion; Tramonto and Gand's food couldn't be more accessible, and yet the dishes manage to dazzle at the same time. This is hearty, rustic eating at its finest." --Chicago Tribune "Brasserie T.is one of the top new restaurants in the country." --Bon Appetit "Gale Gand is considered to be one of the best pastry chefs working today, and she deserves ever accolade she gets. She makes desserts so good you won't believe your mouth or your eyes." --Chicago Sun-Times "Tramonto and Gand put together meals of imaginative diversity." --Food & Wine Visit us online at http://www.mcp.com/mgr/cooking
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Brasseries are lively, friendly French eateries that offer robust food with maximum flavor and minimum fuss. Filled with bustling crowds, brasseries are more fun than bistros and their food more substantial than that of cafés. They cater to rich and poor, early birds and night owls, tourists and natives alike. Classic brasseries like Paris's La Coupole and Lyons's Brasserie Georges have been beloved by generations for their memorable flavors and generous spirit. Award-winning chefs Rick Tramonto and Gale Gand have translated the French brasserie into a style uniquely American. American Brasserie presents the most beloved recipes of their acclaimed Chicago-area restaurant, Brasserie T, expertly interpreted for the home cook. The recipes in this book are ones that you will want to cook from again and again. They reflect the classic dishes of France, Italy, and America in all their alluring flavors and textures. The book begins with appetizers and salads, including Roasted Stuffed Artichokes with Toasted Nuts, Lemon, and Tomato; Crunchy Green Salad with Goat Cheese and Warm Bacon Vinaigrette; and Caramelized Onion Tart. Soups of all kinds follow—from stars like Curried Pumpkin Soup with Apple and Toasted Pumpkin Seeds to hearty bowls of French Onion Soup with Gruyère and Country Mustard. The chapter on pasta, risotti, and grains is full of exciting new dishes like Orecchiette with Zucchini, Chickpeas, and Red Chile; Creamy Three-Grain Risotto with Artichokes and Mushrooms; and Tramonto's Escarole, Sausage, and White Bean Stew. The chapter on main courses presents some of the book's most tempting recipes and robust flavors. The recipes range from quick, elegant Salmon Paillards with Mustard-Dill Sauce and Creamy Cucumber Salad and Mediterranean Navarin of Lamb to Brasserie T favorites like Chicago Choucroute. The chapter called "Weekend Cooking" presents classic dishes that take some time to prepare (they are ideal for relaxed weekends), but produce exquisite results. They include Cassoulet; Osso Buco; Spring Vegetable and Rabbit Fricassee; Fish and Chips in Peppery Amber Beer Batter; and delectably traditional, Pot-au-Feu. American Brasserie is one of the few cookbooks to provide ideas for the cheese course. Plates of Gorgonzola, Fresh Figs, and Sautéed Walnuts create the perfect pause between dinner and dessert or make refreshing light meals when served with a soup or an appetizer. The desserts in this book are extraordinary. They begin with hearty treats like Blueberry Bread-and-Butter Pudding; The Best Banana Cream Pie; and Double-Chocolate Mousse Mud Pie and end with cookies like Molasses Crisps; Espresso Tuiles; and Chocolate-Almond Biscotti. In addition to inspired recipes, American Brasserie offers seasonal menus for easy meal planning; a section on brasserie basics—foundation recipes that include stocks, oils, and sauces; notes on wine and beer—most recipes feature a beverage suggestion; mail-order sources for special ingredients; and even a listing of the authors' favorite brasseries in France. The ebullient character and warm atmosphere of the traditional French brasserie, combined with the inspired, flavorful recipes of two American chefs results in a cookbook to savor. American Brasserie brings the classic tastes and sensations of Italy, France, and Chicago's Brasserie T to your own kitchen.About the Author:
RICK TRAMONTO and GALE GAND are the husband-and-wife chef team that own the acclaimed Chicago-area restaurant Brasserie T. They live outside of Chicago. JULIA MOSKIN is a writer who lives in New York City.
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Book Description Wiley, 1997. Hardcover. Book Condition: New. book. Bookseller Inventory # M0028616308
Book Description Wiley, 1997. Hardcover. Book Condition: New. 1. Bookseller Inventory # DADAX0028616308
Book Description Wiley, 1997. Hardcover. Book Condition: New. Never used!. Bookseller Inventory # P110028616308
Book Description Wiley. Hardcover. Book Condition: New. 0028616308 New Condition. Bookseller Inventory # NEW7.0003610