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Gale Gand's Lunch! Hardcover – April 29, 2014


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Product Details

  • Hardcover: 256 pages
  • Publisher: Houghton Mifflin Harcourt (April 29, 2014)
  • Language: English
  • ISBN-10: 054422650X
  • ISBN-13: 978-0544226500
  • Product Dimensions: 7.4 x 0.9 x 9 inches
  • Shipping Weight: 1.9 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Best Sellers Rank: #329,538 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Recipes from Gale Gand's Lunch!

Classic Lobster Roll: Makes 2 sandwiches

It only takes one trip to Kennebunkport, Maine, to fall in love with lobster rolls. That’s what happened to me at the end of one summer. Thirteen of us descended upon the town for our annual summer family vacation. For five days straight, we ate lobster rolls anywhere and everywhere we could find them, and never tired of the taste of creamy lobster salad piled into a toasted bun. I came up with this recipe after that trip, with the help of my chef friend Dan Smith (co-founder of Hearty Boys, a Chicago catering company). He’s from Maine, so lobster rolls are practically running through his veins. If possible, eat this with the sound of the sea in your ears. Lobster rolls taste even better that way!


Ingredients

  • 1-to-1 1/2-pound boiled lobster (see note), claw, knuckle, and tail meat removed and cooled; 8 ounces fresh lobster meat; or 8 ounces frozen lobster meat, thawed
  • 1/4 cups mayonnaise
  • 1 teaspoon freshly squeezed lemon juice
  • 2 tablespoons minced celery
  • 3 grinds black pepper
  • 1 teaspoon chopped fresh tarragon (optional)
  • 2 hot dog rolls (the best quality you can find)
  • 2 teaspoons unsalted butter, softened

Directions

In a bowl, combine the lobster meat with the mayonnaise, lemon juice, celery, pepper, and tarragon, if using, and gently stir to combine. Cover and chill for at least 1 hour or overnight. When ready to eat, split the bun open, butter it lightly on the inside, and toast it in a toaster oven, then pile on the lobster salad.

Note: To cook a lobster, fill a large pot three-quarters full with water and salt it heavily (2 tablespoons salt per 1 quart water). It should taste like seawater (you can even use clean seawater if you have access to it!). Bring the water to a boil, then plunge the lobster in headfirst. Place a lid on the pot and boil for 12 to 15 minutes. The lobster’s shell will turn bright red. Remove the lobster from the pot and plunge it into ice water to chill it quickly and stop the cooking. Remove all the meat from the shell and use it immediately, or store it in an airtight container in the refrigerator for up to 3 days.

Summer Berries in Hibiscus Syrup: Serves 4 to 6

While working in France for a month during the summer of 2011, I learned a version of this recipe from Chef Daniel Chambon and his son Stephane at the Michelin-starred restaurant (and hotel) Le Pont de l’Ouysse. The restaurant is located in the rocky hills of Dordogne in the heart of truffle and foie gras country, and we rented an old farmhouse nearby. I walked to work every day and my husband and the kids toured the area, one town at a time. We got together in the afternoons between lunch and dinner service for a swim. I felt very lucky to be a chef that summer! These berries are delicious with yogurt.


Ingredients

For the hibiscus syrup

  • 1 cup sugar
  • 1/2 cup loose hibiscus tea, or 4 hibiscus tea bags

For the berries

  • 1/2 pint strawberries
  • 1/2 pint raspberries
  • 1/2 pint blueberries

Directions

In a small saucepan, combine the sugar and 2 cups water and bring the water to a boil over high heat. Turn off the heat and add the hibiscus tea. Let steep for 4 minutes. Strain the hibiscus syrup into a bowl and let cool until lukewarm. Discard the tea leaves. Cut the green tops off the strawberries and then cut them into bite-size chunks. Add the strawberries, raspberries, and blueberries to the hibiscus syrup and let them macerate for at least 1 hour before serving. The berries will keep in an airtight container in the refrigerator for up to 3 days.

From Booklist

*Starred Review* Chicagoans will say, Too long gone, and welcome restaurateur-chef Gand back. Former owner of what she calls a downtown fancy-pants restaurant and a north suburban coffee shop, Gand has transitioned away from the bling and into the serving of substantial midday meals. We get a glimpse of her present life in the introductory snippets for each of the 150 recipes; plus, we occasionally stumble across more famous culinary names like Paul Kahan, of Avec. She’s no slouch, this two-time James Beard Award winner; every dish hews to her philosophy of delicious, nourishing, and seasonally sourced foodstuffs, geared to kids and adults alike. Now that, as she points out, lunch has become (or is becoming) the new dinner, anything goes, including crispy roasted chickpeas, ­chipotle-cheddar biscuits, grilled hanger steak with arugula, the ultimate PB&J, ­matzo ball soup, three-beet salad with snap peas, or Everything Cookies. Few require more than a page of directions (and she doesn’t hesitate to use store-bought items, like pita chips and dough). Plus, each features, as sidebars, notes about accompaniments. --Barbara Jacobs

Customer Reviews

4.4 out of 5 stars
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Most Helpful Customer Reviews

4 of 4 people found the following review helpful By Jemma C. Gabriel on May 7, 2014
Format: Hardcover Verified Purchase
I just received my copy of Gale Gand's Lunch today. What a terrific book! Where does one start? There are SO many great recipes: cheesy focaccia sticks, apple butter,ginger peach muffins,matzo ball soup,thai summer rolls,fabulous sounding varieties of salads,tapioca,effusive drinks...I could go on and on! Its nice to have you back,Gale. You've been missed!
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4 of 4 people found the following review helpful By Nancy L. Otto on May 12, 2014
Format: Hardcover Verified Purchase
With 100+ cookbooks, do I need another one?? Yes - when it's Gale Gand's Lunch. It has just arrived and I have earmarked several recipes to try. Not the same basic dishes in many other books.
Lunch is my favorite meal and now it will be kicked up several notches!
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1 of 1 people found the following review helpful By Jean Perkins on October 16, 2014
Format: Hardcover Verified Purchase
Beautiful to look at and read. There are some great ideas. But, I had such high hopes for this book based on the promotions and an interview by the chef/author. Bottom line, It's not a book I need in my collection or one I refer to very often.
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1 of 1 people found the following review helpful By Kittery on September 2, 2014
Format: Hardcover Verified Purchase
Fantastic cookbook! I borrowed a copy from our library to see if it was worth buying. Format is very pleasant, recipes are well presented and the variety of lunch suggestions is excellent. Would highly recommend thiscook book.
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