The companion book to the nationally broadcast 26-episode PBS reality cooking series, The Kitchens of Biro, shares a candid, behind-the-camera look into the restaurant, culinary school, and home kitchens of Marcel Biro and Shannon Kring Biro. With more than 125 superb recipes for amuse-bouches, appetizers, soups, salads, entrees, and desserts, Master Chef de Cuisine Marcel Biro demystifies classic European culinary techniques, and adapts his unique recipes for the home chef. These hallmark recipes reflect Marcel's passion for regions such as Alsace, Tuscany, southern Germany, and Andalusia, where he has worked as a chef.
Go behind the scenes at Biro Restaurant and Wine Bar, and the Marcel Biro Culinary School, and discover the secrets of creating classic European cuisine made from scratch with seasonal ingredients: Lemon-Mint Sorbet with Red Peppercorns, Mesclun Duck Breast Salad with Raspberry-Shallot Vinaigrette, Lobster Martini, Sautéed White Asparagus in Parmesan Tuile with Summer Greens & Lemon Aïoli, Rich Garlic Crème Soup with Croûtons & Parmesan Crown, Grilled Medallions of Pork in Black Cherry-Pepper Sauce, Ahi Tuna Filet with Lobster-Veal Roulade on Glass Noodle Salad & Sauce Amoricaine, Pineapple Ravioli with Strawberry-Mint Crème, and many more.
The PBS series The Kitchens of Biro will air nationally beginning in late 2004, and will continue in syndication. A second season of the program is already in the works.
Marcel Biro was born in the former East Germany in 1973. By 21, Marcel was a European certified chef instructor, teaching aspiring chefs by day and cooking in Michelin-starred restaurants by night. At 24, he became one of the youngest chefs in European history to attain the title Master Chef de Cuisine. Acclaimed for winning several coveted European awards and for his dedication to demystifying classic cuisine, Marcel worked in France, Germany, Switzerland, Austria, Spain, Hungary, Italy, and Lichtenstein before coming to the US in 1999. He has cooked at several internationally acclaimed restaurants including Emile Jung's three-star Michelin Au Crocodile, toured Europe with Olympia Master Chef François Geiger, and was personal chef to German Chancellor Helmut Kohl. Shannon Kring Biro, the co-star of The Kitchens of Biro, is an award-winning lifestyle and cuisine writer who has been featured in Gastronomica and many other publications.
Go behind the scenes at Biro Restaurant and Wine Bar, and the Marcel Biro Culinary School, and discover the secrets of creating classic European cuisine made from scratch with seasonal ingredients: Lemon-Mint Sorbet with Red Peppercorns, Mesclun Duck Breast Salad with Raspberry-Shallot Vinaigrette, Lobster Martini, Sautéed White Asparagus in Parmesan Tuile with Summer Greens & Lemon Aïoli, Rich Garlic Crème Soup with Croûtons & Parmesan Crown, Grilled Medallions of Pork in Black Cherry-Pepper Sauce, Ahi Tuna Filet with Lobster-Veal Roulade on Glass Noodle Salad & Sauce Amoricaine, Pineapple Ravioli with Strawberry-Mint Crème, and many more.
The PBS series The Kitchens of Biro will air nationally beginning in late 2004, and will continue in syndication. A second season of the program is already in the works.
Marcel Biro was born in the former East Germany in 1973. By 21, Marcel was a European certified chef instructor, teaching aspiring chefs by day and cooking in Michelin-starred restaurants by night. At 24, he became one of the youngest chefs in European history to attain the title Master Chef de Cuisine. Acclaimed for winning several coveted European awards and for his dedication to demystifying classic cuisine, Marcel worked in France, Germany, Switzerland, Austria, Spain, Hungary, Italy, and Lichtenstein before coming to the US in 1999. He has cooked at several internationally acclaimed restaurants including Emile Jung's three-star Michelin Au Crocodile, toured Europe with Olympia Master Chef François Geiger, and was personal chef to German Chancellor Helmut Kohl. Shannon Kring Biro, the co-star of The Kitchens of Biro, is an award-winning lifestyle and cuisine writer who has been featured in Gastronomica and many other publications.
