At Restaurant Nora in Washington, D.C., Pouillon serves simple, sophisticated food featuring the finest seasonal, local, organic ingredients. Here, she offers 20 of her four-course menus. Not for the beginner, experienced cooks can comfortably turn out dishes like Indonesian Quail Sate or Sea Scallops in Black Sesame Crust. Pouillon also guides you through presenting the food artfully, with handsome color photos to help.
From Publishers Weekly
Nora Pouillon, the Viennese owner of two popular Beltway eateries, shares her culinary philosophy and know-how in a cookbook comprised of the most popular recipes from her flagship enterprise, Restaurant Nora, in business since 1979. (Asia Nora, a recent arrival, serves fusion cuisine.) Serving healthy, light food elegantly prepared from organically grown meat and vegetables, Nora provides four-course mix-and-match meals built on seasonal availability, wine recommendations, helpful cooking suggestions and "assembly" tips to ensure proper presentation. Dishes range from traditional (Grilled Lamb Chops) to moderate stretches (Leg of Lamb Roast with Rosemary Sauce, Roasted Sweet Potatoes and Sugar Snaps) to out-and-out trendy (Jewell Yam Vichyssoise with Chive Flowers), and from the easy-to-fix (Peaches in Red Wine with Mint) to demanding (Chicken Breast with Couscous-Eggplant-Goat Cheese Stuffing, Moroccan Tomato Sauce, Spaghetti Squash, Red Chard and Green Beans-a single entree!). While not a meal-planning method for everyday eating, Nora's inventive approach and her enthusiasm will appeal to those who want to recreate the drama and panache of an expensive night eating out.
Copyright 1996 Reed Business Information, Inc.