Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
Bistro Laurent Tourondel: New American Bistro Cooking Hardcover – October 15, 2007
Frequently bought together
Customers who bought this item also bought
At his BLT restaurants, chef Laurent Tourondel offers a tempting reinvention of bistro fare. His Bistro Laurent Tourondel presents over 150 recipes from his repertoire--"easier" fare like Adobo Marinated Hanger Steak and Braised Swordfish with Tomatoes, Olives, and Capers; and more "chefy" productions, including Camembert Beignets with Smoked Duck Salad, and Sea Salt-Crusted Pink Snapper with Ice Wine Nage. Sweets, such as Peanut Butter-Chocolate Parfait, Passion Fruit Crêpes Soufflé, and Strawberry-Rhubarb Cobbler are also on hand, as are sections on ingredients and techniques.
Tourondel's recipes cover the usual menu stops but also include interesting formulas for breads and sandwiches, like one made with spicy soft-shell crabs. Though planned for home cooks, and not difficult to execute in themselves, the recipes often require multiple preparations and, therefore, an ingredient array. Readers may also find the recipe headnotes generic or insufficiently forthcoming on technical and other matters (though there are occasional asides called Chef's Tips). These things said, the book, which includes color photos and wine suggestions, offers an interesting and savory collection that many cooks will want to try. --Arthur Boehm
From Publishers Weekly
With seven outposts and counting in his BLT line, it was only a matter of time before Tourondel (Go Fish: Fresh Ideas for American Seafood) wrote a cookbook to codify his credo of American-style French bistro cooking. Many of the dishes come from Tourondel's restaurant menus, but he makes them accessible to the home cook with unintimidating preparations that showcase the quality and flavors of choice ingredients. The opening chapter discusses choosing and preparing different fish and cuts of meat, while brief introductions to each recipe contribute to the pleasantly informal feeling. The cuisine is well-traveled, including Asian salads, a quintessentially American creamy corn soup, Roman-style gnocchi and a hearty, spicy Chicken-Chorizo Basquaise. BLT patrons will be eager to try menu favorites like Giant Cheese Popovers, Marinated Kobe Skirt Steak and Peanut Butter–Chocolate Parfait. Tourondel includes comments on easily substituted ingredients and wine or beer pairings. Both novices and experienced cooks will welcome this comprehensive education in Tourondel's signature style. 52 color plates (not seen by PW) and 30 b&w photos. (Oct.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Browse award-winning titles. See more
If you are a seller for this product, would you like to suggest updates through seller support?
Top Customer Reviews
This glossy, lavishly illustrated book offers restaurant recipes adapted for the home cook. From Cream of Corn Soup with Corn Fritters to Braised Short Ribs with Garlic-Thyme Brown Butter, Curry-Kaffir Lime Chicken Pot Pie, Wild Mushroom Risotto with Mushroom Cappuccino, and 5-Spice Caramelized Long Island Duck, these are labors of love.
There are simpler, quicker dishes that are just as mouth watering, like Marinated Kobe Skirt Steak (garnished with chopped peanuts), Braised Swordfish with Tomatoes, Olives, and Capers, or Macaroni and Tomatoes with Spicy Sausage, but all require some joy in the process.
From appetizers to desserts, the recipes are well organized. Tourondel offers menu accompaniments (other recipes from the book) and gives an idea what to expect in his brief intros. Wine accompaniments are also offered with each dish and in his introduction Tourondel offers menu suggestions for the novice and the experienced cook.
With informal and delicious dishes in a format that is as easy to follow as it is sumptuous, this is a book primarily for experienced cooks.