The famous Dean & DeLuca store in New York has introduced a startling array of new flavours and textures to cookery today. Sun-dried tomatoes, extra-virgin olive oil and balsamic vinegar are now familiar to most discerning cooks. This book shows how, by selecting the best, and most suitable, fresh ingredients and flavourings, anyone can create memorable and healthy meals. Preparation of this new style of cookery is usually quick and simple, focusing on the main ingredient, and the recipes will appeal to professionals, home cooks, and even non-cooks. There are recipes from all the major cuisines of the world, ranging from Italian, Indian, Thai, Chinese, to Mexican and North American, and hundreds of helpful tips on how to buy the best ingredients. The Dean & DeLuca Cookbook includes a dazzling selection of recipes for delicious salads, soups, sandwiches, pizza and pasta, vegetables, rice, beans and grains, fish and shellfish, meats and condiments and sauces.
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Any food fan visiting the culinary emporium Dean & DeLuca for the first time can't help but be overwhelmed by the possibilities--rows upon rows of the high quality ingredients that almost make you wish you were in the catering business so you could spend your days, and your clients' money, stocking up at the store. Now Dean & DeLuca has sponsored a cookbook that is as chock full of eye-popping food as the store itself. The Dean & DeLuca Cookbook is bulging with 400 recipes, many inspired by the pan-International trend in cuisine that is America's contribution to the world of cooking. David Rosengarten, the book's writer, is a television cook who brings a distinctive voice to the proceedings.From the Inside Flap:
Salad Nicoise with Seared Fresh Tuna. Pad Thai. Tuscan Bread Soup. Quesadillas. Couscous with Lamb. Authentic Italian Risotto. Good old American Shrimp Gumbo. These are dishes that Americans have learned to love over the last twenty years, a time of extraordinary culinary expansion. And Dean & Deluca, the great innovative food store in New York's SoHo district, was there.
Now, together with a team from Dean & Deluca, renowned food writer and TV chef David Rosengarten has compiled an encyclopedic collection of recipes for these new classics, presented for home cooks in the clearest, simplest, and liveliest possible way. Drawing upon his vast culinary wisdom, Rosengarten explains everything from how to make the best green salad or a perfect pizza to how to choose your Chinese noodles, know your Indian spices, and serve your bouillabaisse. Here are two Thai methods for fluffy rice and seven steps to great French fries (and fifteen other potato recipes, from baked and mashed to Gaufrettes and Gratin Dauphinoise). Rosengarten's epic compendium is spiced with delightful information--from the etymology of "squash" to the history of bisques, from cassoulet controversies and gazpacho wars to trends in miniature corn.
You'll find here definitive recipes for such traditional European classics as Cassoulet, Paella, and Pesto Genovese, alongside "new" favorites such as Frisée aux Lardons and Panzanella. Here too are Middle Eastern classics--Tabouli, Persian Rice Pilaf, and Lahmajun (Turkish pizza); Asian classics--Tom Yung Kung, Chicken Tandoori, and Tempura; and classics from the New World--from crab cakes to Posole Verde. You will also find old comfort foods, from clam chowder to meat loaf, as well as the latest innovations from our country's most innovative chefs. Along the way you'll learn how to feel for fresh fish, how to recognize wild mushrooms, and how to approach a chicken.
If you learned to love it in the last twenty years, it's here--and now you can cook it brilliantly at home. Thanks to Rosengarten's enthusiasm, knowledge, and wit, The Dean & Deluca Cookbook is a delectable, delightful, friendly, and comprehensive guide to the new joy of cooking.
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Book Description Ebury Press, 2000. Paperback. Book Condition: New. Bookseller Inventory # DADAX0091869560