Fans of David Rosengarten will be thrilled with the publication of Taste
, not so much a companion volume to his popular Food Network show as a distillation of all the man holds dear. It is a remarkable, lush effort, beautifully illustrated with rich color pictures of exotic and home-grown foods. How many food-addled souls out there take the time, like Rosengarten, to sit down and catalog all of the personal favorite dishes from around the world, and then explain why the dish is so delicious, and exactly what makes it special? And oh, by the way, here's how to cook it!
Rosengarten begins his culinary adventure with a chapter entitled "My Favorite Light Appetizers." Here is bruschetta, remarkable Chinese appetizers, gazpacho, Thai salads, and oysters and caviar. In this and every chapter is everything you need to know in order to buy and prepare these foods; ideas on how to serve them; order them in a restaurant; judge them for quality and seasonality; and the right wines to accompany each dish. Other "My Favorite" chapters include in-between dishes (French onion soup; quiche), main courses (Szechwan Shrimp with Chili and Garlic Sauce; moussaka), and desserts (Tarte Tatin; chocolate-chip cookies). A wealth of cooking instruction is here to make your life easier too. Take Gumbo--Rosengarten details three ways in which to thicken the texture, by traditional roux, by okra, and by filé powder. Next comes a delightful recipe for Shrimp and Andouille Gumbo, and a list of recommended beers.
David Rosengarten brings remarkably good tastes into the home kitchen--anyone studying this book will be able to hold court with the best of them, Martha Stewart included. --Schuyler Ingle
From Publishers Weekly
Host of the Food Network program's Taste, Rosengarten (Dean & DeLuca Cookbook) is known for his spirited personality, a zesty quality that informs his new collection of international recipes as well. Opinionated, enthusiastic and not afraid of being a little silly at times, he offers more than 100 dishes that touch many familiar bases. Among appetizers, he suggests Bruschetta (with recipes for six toppings), Simple Ceviche with Herbs, and Cold Noodles with Spicy Sesame Sauce. He also tweaks some standard recipes by adding twists to My Favorite Guacamole (North Mexican Guacamole with Tomatillo Pur?e) and (despite his stated reluctance to make a dessert risotto) Strawberry Risotto. A few recipes are demanding, such as Terrine of Foie Gras with Sauternes Aspic, but he also has a remarkably easy Modern Version of an Ancient Paella. Throughout, Rosengarten recalls his first trips to Bangkok, Madrid and elsewhere and freely dispenses advice on topics from how to judge and eat caviar to how to clean a soft-shell crab. Some recipes call for special equipment: a stove-top smoker is necessary for Jerked Chicken and for Barbecued Dry-Rub Ribs, Memphis Style. Desserts include Mango Sorbet and Jean-Georges Vongerichten's famous Individual Molten Chocolate Cakes. A final chapter on potables covers everything from wine to coffee. Author tour.
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