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Cooking with David Burke Hardcover – January 15, 1995

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Editorial Reviews

From Publishers Weekly

Burke's attention to the details of culinary preparation and his instinctive eye for food as art are well-known and reflected in this accomplished book. In his chapter "Small Things/Large Flavors," for instance, Burke discusses pantry basics and batterie de cuisine. Tools and garnishes are detailed first, followed by chapters on "building a dish" with fish, shellfish, fowl and meat. Flavored oils, vinaigrettes and sauces merit their own chapter, as do appetizers and small meals. Burke demonstrates his flair for presentation not only in the food itself, but in table setting and ambiance suggestions for the dining room. "Chili looks best in pottery, fish looks best on porcelain," he says. The final chapter on presentation reveals Burke's whimsical approach to trompe l'oeil in serving food: consomme can be served in a brandy snifter, and breadsticks in a vase. Though such notions might suggest an overly refined palate, Burke serves food that is hearty and unpretentious, such as a black bean soup with shrimp and jalape?o jack cheese quesadillas topped with salsa. More ambitious dishes, such as barbecued squab with cheddar corn cakes, onion and pistachio marmalade, and pistachio wafers still appear surprisingly accessible. Directions are clear and succinct, with substituitions offered for exotic or seasonal ingredients. Home cooks who entertain frequently will find this book a trove of ideas, while aspiring professional chefs will get realistic insights into the long hours and hard work required to succeed in food service. Photos not seen by PW.
Copyright 1994 Reed Business Information, Inc.

From Library Journal

Burke is executive chef of a popular, elegant Manhattan restaurant. With food writer Reingold, he presents his culinary philosophy (including a 20-page bio-graphical sketch) and his favorite recipes. His delicious Pastrami Salmon is here, along with other unusual starters, soups and small meals, entrees, and desserts. There are also chapters on flavored oils and sauces and on "small things, large flavors" (fresh-herb wafers, ginger puree). Although some of the recipes call for exotic/expensive ingredients or are time-consuming to prepare, others are relatively easy, and the instructions are clear. For area libraries and other larger collections.
Copyright 1994 Reed Business Information, Inc.

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Product Details

  • Hardcover: 256 pages
  • Publisher: Knopf; 1st edition (January 15, 1995)
  • Language: English
  • ISBN-10: 0394583434
  • ISBN-13: 978-0394583433
  • Product Dimensions: 8 x 1 x 9.5 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #1,561,301 in Books (See Top 100 in Books)

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19 of 20 people found the following review helpful By Gary O'Connor on March 23, 2001
Format: Hardcover
Upon considering this book for purchase, one must be committed to embrace and learn the concept of turning ingredients into something extraordinary. Of course, most conventional basics are the foundation to most any cookbook. However, David's Burke's book is one that will challenge the better than average home chef to go far beyond what is common kitchen knowledge. This book will literally open doors that you didn't know existed. It will force you to think and understand the purpose and culinary importance of many things that we often take for granted. By doing this, the reader is enriched with an approach that will transform his or her home kitchen into a studio for their next masterpiece. Needless to say, I love this book because it teaches many things beyond a traditional cookbook. It is an insight into a world that is not often seen by many resonably accomplished home chefs(of which I'd like to consider myself). There is no doubt that many of the dishes presented here will be a challenge for some people. However, there is truly no better way to advance to the next level than with the lessons learned here.
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22 of 24 people found the following review helpful By A Customer on September 9, 2000
Format: Hardcover
The recipes in this book are very complicated for the home cook,especially if you are cooking alone. They represent dishes conceived for and prepared in a restaurant kitchen. I'm a competent cook and the 2 dishes that I made were delicious but quite time consuming, and therefore only suitable for special occasions with much beforehand preparation. We've eaten at the restaurant and the food was wonderful, unfortunately difficult to duplicate, as most of the recipes involve multiple ingredients and several stages of preparation.
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3 of 3 people found the following review helpful By Rabbit on May 31, 2013
Format: Hardcover Verified Purchase
Did not care for narriative format . Was not anything like the demonstration on Rachel Ray show. Too much copy and not enough easy to follow recipes. Will keep as a reference, but do not think it will be one of my go-to cook books.
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1 of 1 people found the following review helpful By rev t on June 16, 2014
Format: Hardcover Verified Purchase
Great dishes atr covered of gourmet quality. Great for serving guests, but too elaborate to prepare for one person alone.
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