American Brasserie (Paperback)

by Rick Tramonto (Author), Gale Gand (Author), Rick Tramanto (Author) "In a mixing bowl, whisk together the lemon juice, lemon zest, garlic, basil, vinegar, and sugar..." (more)
Key Phrases: way around each pizza, teaspoon pure olive oil, aioli base, Semolina Pizza Crust, Vegetable Stock, Granny Smith (more...)

Editorial Reviews

Product Description
Big, bold, brasserie favorites—European comfort cooking with an American touch

"Tramonto and Gand put together meals of imaginative diversity."
—Food & Wine

Award-winning chefs Rick Tramonto and Gale Gand have translated the French brasserie into a style that is uniquely American. In American Brasserie, they share 180 of their most beloved recipes from their acclaimed Chicago restaurant, Brasserie T, so that cooks everywhere can enjoy the pleasure of brasserie-style fare at home. Reflecting the classic dishes of France, Italy, and America, it is filled with delights to savor, from perfect starters like French Onion Soup with Gruyere and Country Mustard to superb desserts like Chocolate-Almond Biscotti. The book also features gorgeous color photographs that capture the energetic atmosphere of the American brasserie.

Rick Tramonto and Gale Gand are a husband-and-wife chef team that have created several acclaimed restaurants in the Chicago-area, including the restaurants Brasserie T and Tru. Tramonto is the winner of the James Beard Award for best chef in the midwest and Gand is the host of Sweet Dreams on the TV Food Network.

From the Back Cover
Award-winning chefs Rick Tramonto and Gale Gand translate the French brasserie into a style that is uniquely American. Sharing 180 tempting recipes first found in their acclaimed Chicago restaurant, Brasserie T, the authors’ recipes make a delicious transition from restaurant to home, allowing everyone to enjoy the pleasures of brasserie-style eating. Reflecting the classic dishes of France, Italy, and America, these recipes range from perfect starters such as Caramelized Onion Tart, to wonderful main dishes like Chicago Choucroute, to superb desserts such as Espresso Tuiles and Double-Chocolate Mousse Mud Pie.

"Tramonto and Gand put together meals of imaginative diversity."
–Food & Wine

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Product Details

• Paperback: 368 pages
• Publisher: Wiley; 1 edition (March 1, 2003)
• Language: English
• ISBN-10: 0764524496
• ISBN-13: 978-0764524493
• Product Dimensions: 9.1 x 7.2 x 1 inches
• Shipping Weight: 1.5 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)
• Amazon.com Sales Rank: #958,421 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

5.0 out of 5 stars Wonderful, user-friendly book that has become one of my favorites, May 7, 2009

By	Cookbook Gal "Cookbook Gal" - See all my reviews

I have so many of Rick Tramonto and Gail Gand's wonderful books, that I can't keep track of them any more. For some reason, until recently, I totally missed this one, and it has quickly become one of my favorite cookbooks. I checked this book out of the library so many times that I finally decided to buy it! The book has very few pictures, a defect in my view, but the recipes more than make up for it.

First, the recipes are accessible. By that I mean that a home cook can produce outstanding results by following the instructions and looking for quality ingredients. Because this book (1) is based on dishes served at Brasserie T, an acclaimed restaurant, and (2) is written by two top chefs, you will be looking for things like balsamic vinegar, kalamata olives, clams, veal, lamb, fennel, polenta, etc. In one recipe, rabbit. Now, if you live in or near a major metropolitan area or well-stocked markets, that's not a problem. If you don't, you may have to improvise a lot, or make the effort to get the proper ingredients. The recipes are not hard, but many, not all, of them call for a lot of ingredients, and if you get them, you will be thrilled at the results of your cooking efforts.

Second, the savory recipes are so good that I have yet to make any of the desserts, and that's saying something since I love to bake. The book is divided into the following chapters:
Salads and Appetizers
Soups and Chowders
Pizzas
Breads and Sandwiches
Pasta, Risotti, and Grains
Main Courses
Weekend Cooking
Side Dishes
Cheese Plates
Desserts
Cookies
Ice Cream and Cool Drinks
Brasserie Basics

No molecular gastronomy here, just rustic food from Italy, France, and America. The Italian Lentil Soup with Smoked Bacon and Spinach is delicious, as are the Skirt Steak Sandwiches with Roasted Shallots and Horseradish Mayonnaise, Linguini with Manila Clams and Fresh Basil, and Roasted Red Pepper Soup with Herbed Fresh Ricotta. I have so many recipes bookmarked, that I'm going to be cooking from this book for a long while. A wonderful addition to a cooking library, and one of the best cookbooks I've come across. Outstanding.