Gourmet Cooking for Dummies
is perfect when you want to upgrade from making back-of-the box recipes to mastering the fine points of culinary technique. Charlie Trotter, known for the creative, sophisticated dishes he prepares at his Chicago restaurant, is one of America's über gourmet chefs. Trotter is famous for amazingly artistic presentations, as the chapter "Architectural Cuisine Made Easy" amply demonstrates. Gourmet Cooking for Dummies
is a good guide when you want to ease into classic French culinary techniques such as deglazing and tempering, and learn how to apply them in contemporary ways. Along with recipes ranging from reasonably easy to recherché, Trotter crams in an encyclopedic amount of information, complemented by 16 pages of color photos and illustrations that are sprinkled throughout the text. He even includes advice on pairing foods with wine, lists other cookbooks he recommends, and tells where to send away for the best ingredients. When you want to stun friends with a Whole Roasted Tomato filled with Roasted Garlic Soup and Crispy Fried Leeks, or Chicken Roulade with Prosciutto and Artichoke-Spinach Purée, Gourmet Cooking for Dummies
shows you how to go for it.
From Library Journal
Renowned Chicago restaurateur Trotter demystifies the world of gourmet cooking for countless gourmands at heart. His no-frills approach clearly demonstrates the essential ingredients and techniques for creating culinary masterpieces. Chapter by chapter, Trotter serves up a delectable background of gourmet cuisine, yielding easy recipes and informative tidbits about each food. He provides comprehensive guides to fruits and vegetables; meats, fish, and poultry; and chocolate. The chapter on sauces, stocks, and oils will be indispensable to many readers. In addition, Trotter advises how to stock the larder and explains essential kitchenware. Despite its bare-bones demeanor, Trotter's book stands equally alongside the works of Julia Child and James Beard. Useful for reference and perusing alike, this is highly recommended for cookery collections in all public libraries. (Index not seen.)?Michael A. Lutes, Univ. of Notre Dame Libs, South Bend, Ind.
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