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.
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From Publishers Weekly
Dean and DeLuca, famous proprietors of the New York City gourmet-food store that bears their names, present themselves as the Thomas Jefferson of what they call the American Gastronomic Revolution, as if it were they who declared our independence from a diet of Mrs. Paul's Fishsticks. But the attitude is largely forgivable, because it's packaged with what is, in fact, a terrific and exhaustive cookbook. Developed by TV's Food Network host Rosengarten, the collection begins with a somewhat self-serving intro that is followed by such chapters as Salads; Soups; Rice, Beans, and Grains; Fish and Shellfish; Meats. There is no dessert section. Chapter introductions offer generalized tips on purchasing, preparing and cooking ingredients. The authors are purists in all things, regardless of the cost in money, time or labor: whole fish is better than fillets; lump charcoal is better than briquettes, but you should really use hardwood, preferably mesquite. Concerning the preparation of steaks, they have contempt for home broilers (not hot enough) but offer a good word for pan-frying in a bit of butter and olive oil. Many of the 400 recipes draw on Asian (Grilled Japanese Eggplant with Orange-Sesame Miso Sauce), Mexican (Ancho- and Chipotle-Rubbed Pork Loin, roasted in a clay pot) and regional American influences (Rack of Cervena with Texas Barbecue Sauce), as well as standard French (Bouillabaisse in Three Courses) and Italian (Roasted Tomato Sauce with Pancetta and Herbs) cooking. Obsessive foodies can follow the recipes to a tee. But even cooks who have not, from childhood, dreamed of raising quail and growing Belgian endive in their backyards will find inspiration for their own experiments. Good Cook main selection; author tour.
Copyright 1996 Reed Business Information, Inc.
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