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The Dean and DeLuca Cookbook Paperback – October 8, 1996


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Product Details

  • Paperback: 563 pages
  • Publisher: Random House; 1st edition (October 8, 1996)
  • Language: English
  • ISBN-10: 0679770038
  • ISBN-13: 978-0679770039
  • Product Dimensions: 9.2 x 7.5 x 1.5 inches
  • Shipping Weight: 2.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (41 customer reviews)
  • Amazon Best Sellers Rank: #591,809 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

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.

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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Customer Reviews

4.7 out of 5 stars
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Our favorite so far is the mushroom risotto.
S. Wachtel
Great basic cooking techniques for the novice, some more daring for the experienced.
Gregory Butchko
The book is well written and very informative.
R. Will

Most Helpful Customer Reviews

40 of 41 people found the following review helpful By Michael Bulger on November 12, 2000
Format: Hardcover
If you are not in the habit of taking the greatest of care not only in the choice of what you eat, but how you eat it, prepare to be mildly offended. David Rosengarten, and one presumes Dean and DeLuca as well, have very definite ideas of what ingredients should go together, and in what quantities, and the way they tell you is, well, downright snooty. If, like me, you enjoy balsamic vinegar on your salads, or your pasta swimming in tomato sauce, you will also be told, very clearly, what a Philistine you truly are.
So be it. I can get over the slights sent my way in this book, because I have now prepared upwards of 20 to 25 recipes presented here, and there hasn't been a bad one yet. Soups, meat dishes, poultry dishes, pasta sauces, sandwiches, you name it, it's been a hit on my table and on my palate. I'm not sure I would classify any of the recipes here as "easy," but they are far from the most elaborate that I have encountered. This is one of the top two or three cookbooks currently on my shelf, and one of the first I turn to when I want to try something new. From a purely gustatory standpoint, I give this my highest recommendation--unless, of course, you are easily offended.
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19 of 19 people found the following review helpful By Grandpiper on September 26, 1999
Format: Hardcover
I am still in the cooking experimentation stage (read: I usually have no clue when it comes to cooking). I love food and my philosophy has always been 'genius lies in simplicity.' This book epitomizes that philosophy. I have tried several recipes and to my utter surprise, not only were they easy, but also tasted great ! I highly recommend this book.
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16 of 16 people found the following review helpful By Gregory Butchko on February 19, 2003
Format: Hardcover
Solid recipes without someone's rediculous "interpretation" of what a traditional dish should or could be. Great basic cooking techniques for the novice, some more daring for the experienced.
I own 100's of cookbooks and cooking magazines - mexican, italian, asian - you name it. This one never fails, and I always go back to it.
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17 of 18 people found the following review helpful By A Customer on March 20, 1998
Format: Hardcover
When most of us think of cooking dinner, we think of a quick saute of chicken, a splash of wine, a simple salad.
Rosengarten's book is NOT for most of us.
Still, that fact does not detract from its considerable appeal and accomplishment. This is a book to break open for the two or three times a year when you MUST impress: a romantic dinner for two with top quality ingredients, candlelight, and a diamond sitting atop the tiramisu; a gorgeous array of sumptuous courses for the firm Partners; a slow-cooked, soul-warming pot of (updated) cassoulet, sans the 7-times-broken crust.
What Rosengarten has created with "The Dean and Deluca Cookbook" is a fascinating insider's look at the culinary world, where food and drink hold center-stage at all times. His chapter on salads, for instance, describes in detail dozens of varieties of greens, offering tips for mixing them that sometimes seem more appropos to a chemistry lab than a salad plate. While most of us would not seek out these kinds of ingredients for an everyday meal (a truly up-to-snuff salad may run $15 in ingredients!), being able to read about it is the voyeuristic next-best-thing.
The anecdotes and advice are almost as rich as the food. Soak up Rosengarten's considerable expertise, and you'll be well on the way to creating dazzling menus and timeless memories--just be sure to plan to spend the better part of a weekend creating the meal itself.
Not for the faint of heart,the hurried,or the harried, this book is nevertheless a treasure. It richly deserves be proudly displayed (a gorgeous parchment-papered cover and the visual layout of the book are as appealing as the recipes inside) next to the Classics on the cookbook shelf of every epicure.
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15 of 16 people found the following review helpful By Catherine S. Vodrey on May 25, 2002
Format: Hardcover
Chez Panisse's Alice Waters on the west coast is generally credited with having educated people's palates to the wonders of food that was fresh, fresh, fresh and simply prepared; Dean & DeLuca helped to do the same on the East Coast, but instead of preparing them to enjoy such food only in restaurant settings, the store enabled them to try new culinary tricks at home. Dean & DeLuca's vast stock of formerly unavailable (and frequently pretty esoteric) food goodies emboldened even the most timid of home chefs, and sharpened the sophistication of the New York appetite.
Written by television cooking show host and former GOURMET restaurant reviewer David Rosengarten, with considerable input from Dean and DeLuca themselves, "The Dean & DeLuca Cookbook" is a compendium of nearly 600 recipes. The recipes are divided into component-based sections, rather than seasonal chapters. The dishes are unfailingly imaginative (sometimes perhaps too much so, substituting flash over substance), and Rosengarten has a highly developed flair for educating the reader in manageable bits and pieces with his ingredient and technique tips.
My only complaint is that there is nary an illustration in the entire book. Because the act of eating employs all the senses, I expect any cookbook to reasonably approximate this experience, if only as a way of tempting me to try the recipes. "The Dean & DeLuca Cookbook" is filled with delicious-sounding stuff, but as an invitation to cook, it is a little too text-bookish and nose-to-the-grindstone.
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