- Paperback: 160 pages
- Publisher: Whitecap Books; 1 edition (Aug 30 2007)
- Language: English
- ISBN-10: 1552858979
- ISBN-13: 978-1552858974
- Product Dimensions: 27.9 x 21.5 x 1.7 cm
- Shipping Weight: 544 g
- Average Customer Review: 5.0 out of 5 stars See all reviews (3 customer reviews)
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Amazon Bestsellers Rank:
#181,910 in Books (See Top 100 in Books)
- #90 in Books > Cooking, Food & Wine > Special Occasions > Gourmet
- See Complete Table of Contents
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Product Details |
Product Description
Review
Deconstructing the Dish finds a way to break down complicated meals into manageable blocks. (Greg Burliuk Kingston Whig-Standard )
Gives the home cook a professional edge. (Bonnie Stern The National Post )
[Adjey's] seasonal dishes are innovative and interesting, often with twists. (Lucy Waverman The Globe and Mail )
"The book...really shows how I think about food, and the different elements that go into a dish." --David Adjey (Sharon Aschaiek 24 Hours )
Gives the home cook a professional edge. (Bonnie Stern The National Post )
[Adjey's] seasonal dishes are innovative and interesting, often with twists. (Lucy Waverman The Globe and Mail )
"The book...really shows how I think about food, and the different elements that go into a dish." --David Adjey (Sharon Aschaiek 24 Hours )
Product Description
Breaking down gourmet gastronomy into basic building blocks.
Deconstructing the Dish not only is a guide to making great, gourmet meals, but it also explains all the steps involved in the creation of a plate. David Adjey describes the building blocks that a gourmet chef uses in creating each new dish.
The simple instructions break a plate down into basic principles, providing the home chef with the skills needed to put together a dish the way a master chef does.
Deconstructing the Dish will guide home chefs in the preparation of a sumptuous meal. More than that, it will provide them with the tools needed to understand intrinsically the basis for such dishes as:
- Bacon wrapped black cod with sweet potato
- Collard greens and shrimp gumbo
- Short ribs with black tiger shrimp and black-eyed peas
- Lamb rack with squash and parsley root spatzle
- Crispy flat chicken with fajita vegetables and tortilla fries.
Inside This Book
(Learn More)
First Sentence
It's all about getting the most from the last push of summer's best bounty. Read the first page Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
It's all about getting the most from the last push of summer's best bounty. Read the first page Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
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Most helpful customer reviews
5.0 out of 5 stars
At first I wasn't sure ...,
By
This review is from: Deconstructing the Dish: Inspirations for Modern-Day Cuisine (Paperback)
At first glance, some of the ingredients looked too complicated and hard to find. Lo and behold, even in redneck Calgary, I had no problems finding what I needed for the first few recipes that I tried. The instructions are well written and easy to follow. The prep is simpler than I anticipated. Basically, David Adjey made me look good at a recent family dinner.The book itself is gorgeous .. the photography, the colours, and most importantly, the food! Great pictures. David's personality from "Restaurant Makeover' shows through in the photos of him. The seasonal layout of the book is fun and inspiring. I had the opportunity to have David Adjey autograph my copy, and he wrote, "Don't cook ... Make reservations!" I think I'll keep cooking. And lastly, this book could become an inspired bit of Canadiana ... would make a great gift for friends and family who recognize David Adjey from Food Network Canada, and his appearance on Iron Chef.
0 of 1 people found the following review helpful
5.0 out of 5 stars
Great Lamb!!,
By John Cummings "Johnny" (toronto) - See all my reviews
This review is from: Deconstructing the Dish: Inspirations for Modern-Day Cuisine (Paperback)
I saw in an interview where Chef David Adjey's camera man ate the whole lamb leg dish he created for his cook book. Had to go and buy THAT recipe. Any food that makes a man eat a whole lamb leg, has gotta be good. Very cool I can txt message you, man. Found the contact info in your cook book. You rock!
0 of 2 people found the following review helpful
5.0 out of 5 stars
Hot Chef,
By Debbie ParkerSmith "DPS" (Toronto) - See all my reviews
This review is from: Deconstructing the Dish: Inspirations for Modern-Day Cuisine (Paperback)
I don't care what he cooks... those eyes of his, melt me.But if I had to comment... the cookbook has everything in it. The pictures are beautiful. I like a cookbook with lots of photos. The lobster butter looks pretty easy. I'm going to try it on my last bbq of the summer. His website says I can contact him anytime if I have a question on the cookbook. When I get my nerve up, I'm gonna call.
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