American Brasserie: 180 Simple, Robust Recipes Inspired by the Rustic Foods of France, Italy, and America Paperback – Mar 14 2003
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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
About the Author
Most Helpful Customer Reviews on Amazon.com (beta)
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
Breads and Sandwiches
Pasta, Risotti, and Grains
Ice Cream and Cool Drinks
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.