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Chargement... Fresh from the Market: Seasonal Cooking with Laurent Tourondel and Charlotte Marchpar Laurent Tourondel
   Aucun Actuellement, il n'y a pas de discussions au sujet de ce livre.  frisbeesage | Nov 7, 2010 |  aucune critique | ajouter une critique
Ingredients-first cooking for elegant and vibrant seasonal cuisine all year long From the first pale-green shoots of April asparagus to December's robust porcini and creamy sunchokes, food at its seasonal peak offers brilliant flavors. In Fresh from the Market, Chef Laurent Tourondel presents fantastic recipes based on the seasonal, market-driven cooking philosophy that has made him one of America's most successful chefs and restaurateurs. This richly photographed cookbook covers cocktails, appetizers, soups, salads, main dishes, and desserts, along with complete menus for special occasions like an autumn wine harvest dinner or a festive New Year's Eve feast. Chef Tourondel selects the freshest seasonal ingredients and maximizes their flavors with simple cooking techniques. Features 167 recipes organized by season, along with complete menus for special occasions like Thanksgiving dinners and Independence Day barbecues Packed with mouthwatering, full-color photography by renowned photographer Quentin Bacon Includes wine pairings, seasonality charts, sources, and other valuable and insightful information Whether cooking with fava beans in spring, littleneck clams in summer, butternut squash in fall, or Meyer lemons in winter, Fresh from the Market shows home cooks how to create incredible dishes from each season's glorious bounty. Aucune description trouvée dans une bibliothèque |
Discussion en coursAucunCouvertures populaires
 Google Books — Chargement...GenresClassification décimale de Melvil (CDD)641.5944Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking Europe FranceClassification de la Bibliothèque du CongrèsÉvaluationMoyenne: (3.5)
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Green Garlic Bread - Okay, this one i simple but delicious. Basically a parsley, garlic, shallot, butter in a nice baguette I thought this was a real winner. I can see taking this to a potluck or dinner at a friend's house. Nice color, great flavour, this will be my new standard garlic bread.
Ginger Marinated Heirloom Tomatoes with Watermelon, Burrata & Spicy Arugula - Really tasty, different flavors, and lots of complexity for a salad. This was a big hit, but time consuming. I would make this again for a super fancy, company dinner.
Veal, Pork, & Ricotta Meatballs - Very good, but too complicated for meatballs. The recipes are so specific in some cases - Meadow Creek Grayson cheese and ground veal shortribs - that it is frustrating! The meatballs were good, but I have made other recipes that are far easier and taste just as good.
A Real Steak au Poivre with Green Oak and Homemade Boursin -
Wow! Fabulous steak and well worth the expense and little effort. This was a real stand out and will likely be requested as a special meal in the future. The peppercorn crust and rich sauce were the perfect balance to the velvety steak. Only downside here was the Homemade Boursin - yuck! All those great fresh ingredients and then he calls for onion powder. To me the whole thing tastes of onion powder and I'm sorry I wasted some good fresh cheese on it.
Many more recipes I'd like to try - Wild Mushroom Manicotti, Roasted Root Vegetable Salad with Marcona Almonds, and Bartlett Pear & Cranberry Muffins with Cinnamon - Walnut Topping among them. (