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Tru: A Cookbook from the Legendary Chicago Restaurant Hardcover – November 9, 2004

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Product Details

  • Hardcover: 336 pages
  • Publisher: Random House; 1St Edition edition (November 9, 2004)
  • Language: English
  • ISBN-10: 1400060613
  • ISBN-13: 978-1400060610
  • Product Dimensions: 10.2 x 8.3 x 1 inches
  • Shipping Weight: 2.8 pounds
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #1,119,319 in Books (See Top 100 in Books)

Editorial Reviews Review

In Tru: A Cookbook from the Legendary Chicago Restaurant executive-chefs Rick Tramonto and Gale Gand present 100-plus of the stylish restaurant's most alluring recipes. The tempting dishes, which include the likes of Curried Cauliflower Soup with Cumin Crackers; Roasted Sturgeon with Braised Oxtail and Spiced Carrot Puree; and Roasted Poussin and French Lentils with Bacon Lardons and Truffled Green Brussels Sprouts are clearly presented. Though the majority require special ingredients and a time (and interest) commitment that make them best for special-occasion cooking, all should spark the imaginations (and whet the appetites) of readers interested in seeing what a top restaurant can do when it's at its peak.

Beginning with an introduction to Tru, which includes a discussion of its genesis, culinary approach and service, the book then pursues dishes course by course, with special stops for amuse bouche (appetite-rousing mouthfuls), foie gras, game and cheese specialties, represented by the likes of Roquefort with Pear Chips and Hot Honey Walnuts. Pastry chef Gand then "takes over" and presents a wide range of the restaurant's "multi-course" desserts, including sweet Szechuan Peppercorn Créme Brûlée Spoonfuls, "main-course deserts" like Warm Chocolate Tart with Toasted Almonds Milk Sherbet, and petits fours including Hickory Nut Shortbread. With a section on basic preparations and color photos that depict the dishes in all their creative splendor. --Arthur Boehm

From Publishers Weekly

This collection is full of the kind of over-the-top recipes that give chef cookbooks a bad name. Tramonto's frou-frou constructions, like Rabbit Roulade with a Salad of Frisée, French Beans and Radish, and Arctic Char Poached in Duck Fat with Spinach-Almond Puree, sound delicious, but with their numerous subrecipes (Roasted Beef Tenderloin, Truffled Potato Puree and Bone Marrow Foam with Red Wine Sauce requires extracting chlorophyll from spinach and parsley, as well as pouring a marrow mixture into a canister powered by N2O chargers) and long ingredient lists, they also sound about as accessible for the home cook as the summit of Mount Everest is for someone who takes occasional strolls in the woods. These rarefied creations do offer a pleasurable peek into the mindset of a creative chef: there's an entire chapter on foie gras, for example. Pastry chef Gand's desserts are equally complex and include small treats the restaurant offers, like Honey-and-Lemon Tea Lollipops, which are "surprisingly easy to make," as long as readers have sucker collars on hand and don't mind pouring 305-degree syrup. Recipe headers are lengthy and sometimes repetitive, adding to the feeling of dizzying information overload this book provides. Photos. FYI: Tramonto and Gand have won awards for their earlier books, and Gand hosts a Food Network show.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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Customer Reviews

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Most Helpful Customer Reviews

34 of 34 people found the following review helpful By Debra Hunter on March 16, 2005
Format: Hardcover
I just ate at Tru for the second time and it was as amazing as the first time - actually this has become my favorite restaurant in the world (sorry Thomas Keller). I was excited to see the Tru cookbook and hoped that, like the stellar French Laundry cookbook, I might be able to use it to cook some of my favorites from Tru. I have read through the entire cookbook a few times and as culinary reading it is wonderful. Sadly in the past few days I have tried three recipes and had three failures. I am an accomplished home chef, not professional by any means but I am a heck of a recipe follower and can usually make any recipe from any cookbook. Unfortunately here it seems that some detail is missing from the recipes or that they are badly written. I'm planning on using this book for inspiration (there's so much of it in here) but will not be following any recipes verbatim. I'd say this was a worthwhile addition to your kitchen library for the reading pleasure alone but be warned that the recipes may not have the results you expect.
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41 of 44 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on November 14, 2004
Format: Hardcover Verified Purchase
`Tru' by Rick Tramonto, pastry partner Gale Gand and writer Mary Goodbody is a book purely for foodies and professionals. The sure signs of this are the fact that the recipes are presented almost exactly as they are done in the restaurant, with all the special ingredients and equipment a home cook is not likely to have available such as foaming canisters, caviar, truffles, and presentation dishes which are custom made for the Tru restaurant.

This does not mean this is a poor book. It only means that its audience is limited. It is more limited than even Thomas Keller's two restaurant books in that the `French Laundry' cookbook gives more insights into the phenomenology of eating and very high end food handling and preparation techniques. The new `Bouchon' cookbook gives a similar master class in technique along with a nearly definitive reference on Bistro dishes.

Tramonto's book is primarily a biography of his five (5) year old restaurant in Chicago and a synopsis of Tramonto and Gand's professional career together. As Gale Gand is actually the more famous of the two due to her Food Network show `Sweet Dreams' and her light, very accessible small books on simple desserts, it is genuinely interesting to us Food Network junkies to know the background behind some of her TV recipe stories. In the course of the authors' acknowledgments, background chapters, and recipe headnotes, Tramonto seems to mention just about every major culinary figure on the planet if they in any way contributed to his business plan, culinary inspiration, or specific recipe. While this may seem like gratuitous name dropping, I actually find this a definite asset to an essay on culinary excellence. This is also just another sign that this book is written for professionals and foodies.
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1 of 1 people found the following review helpful By Chefdr on December 21, 2012
Format: Kindle Edition Verified Purchase
The pictures, that I hear are great in the paper addition, are missing from the electronic edition. Amazon should let you know what is included when making an electronic purchase. It is simply not fair to leave important thing out of a book and not let the buyer know easily and implicitly upon purchase.
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