Rover's, a small upscale Seattle restaurant is where Rautureau's level-headed passion for the French way with food met headlong all the fabulous foodstuffs of the Pacific Northwest. There's no pretension here, no orthodoxy. Just skill, improvisational talent, and years of experience. He's managed to build all that into a cookbook, written with Cynthia Nims, that will work in the home kitchen and stand out on the bookshelf for years to come. This is not a trendy cuisine that will fade into foolishness after a few years. Rover's is a root experience, a celebration of the best imaginable ingredients, and the culinary magic to transform them into memorable meals.
After brief introductions to food and wine pairing principles and seasonal menus, Rautureau divides his chapters into Salads, Soups, Cold Appetizers, Hot Appetizers, Vegetarian Main Courses, Seafood Main Courses, Meat Main Courses, Sorbets, Desserts, and the fabulous Rover's Foundation Recipes (all the stocks, flavored oils, cookies, and pastry doughs). He's particularly well-known for his vegetarian dishes. So be sure to check out the likes of Beet and Goat Cheese Tartlets with Walla Walla Sweet Onion Puree, or Red Bell Pepper Flan with Green Lentils and Rosemary Beurre Blanc. His Baked Alaskan Halibut with Morels, Ramps, and Smoked Bacon Butter Sauce is worth any effort.
Many of these recipes are challenging, and Rautureau tells you as much. But he encourages as well. He's truly an ambassador of heightened cuisine. With Rover's he extends his hand to novice and experienced cook alike to join him in his singular quest for deliciousness. Rover's couldn't serve as a better passport. --Schuyler Ingle
From the Publisher
Rovers is a four-star dining destination, popular with out-of-town travelers, celebrities, and locals, and it has been awarded numerous honors and awards, including the Zagat Guides top-ranking Seattle restaurant spot every year since 1993.
Includes seasonal menus, wine pairing suggestions, extensive resources for locating specialty food items, and a glossary of ingredients and techniques.