American Brasserie: 180 Simple, Robust Recipes Inspired by the Rustic Foods of France, Italy, and America
Praise for Brasserie T and American Brasserie "Finally, a great modern American cookbook full of accessible recipes for classic dishes with big, bold, bodacious flavors." --Mark Miller, author of Tamales "For many, many years we've enjoyed the great restaurants of France--the brasseries. Now we not only have the brasserie experience on our shores at Brasserie T, we have the book, American Brasserie, to bring these flavors home in. Vive la Rick and Gale! --Norman Van Aken, Chef-Owner, Norman's, Miami "There is a tendency to assume that cutting-edge chefs are incapable of simplicity. The food at Brasserie T shatters that illusion; Tramonto and Gand's food couldn't be more accessible, and yet the dishes manage to dazzle at the same time. This is hearty, rustic eating at its finest." --Chicago Tribune "Brasserie T.is one of the top new restaurants in the country." --Bon Appetit "Gale Gand is considered to be one of the best pastry chefs working today, and she deserves ever accolade she gets. She makes desserts so good you won't believe your mouth or your eyes." --Chicago Sun-Times "Tramonto and Gand put together meals of imaginative diversity." --Food & Wine Visit us online at http://www.mcp.com/mgr/cooking
THE COOKBOOK OF THE DECADE
By A Customer - November 23, 1997
Unquestionably the best new cookbook around. I've cooked a few dishes from the book and they all came out perfect and incredibly tasty. I must praise the two talented chefs who created the book for choosing simple and convenient recipes especially for home chefs. Most of cookbooks by star chefs are impossible to use in home kitchens due to their complex and restaurant-style recipes. But American Brasserie is exceptional. How can you resist Sicilian Tuna with Braised Fennel, Tomatoes & Capers, The Best Banana Cream Pie, Cassoulet, Vegetable Minestrone, Lemon-Sage Roast Chicken with Sausage-Mushroom-Potato Stuffing, Pear and Roquefort Salad with Grapes and Spiced Pecans, and even Root Beer Float to name a few? You won't be disappointed!!!!
So good I had to buy it
By Terrence Walsh - June 10, 2001
A lucid text, edible photos, and luscious recipes make this a keeper. In fact, I borrowed it first from the library and hated to give it back so I bought my own copy! Several of Gale Gand and Rick Tramonto's recipes earned me rave reviews from friends and coworkers. Do you want people to think you're a culinary star? Try this book. You can't miss. And if you don't think you can cook, try this book anyway. The pictures will hook you. The directions in the recipes are very clear. Take, for instance the Pear and Roquefort Salad with Grapes and Spiced Pecans. There's a picture in the book, one of those edible pictures. You buy a few simple ingredients and there you are! How hard can it be to wash a few grapes? Or slice a couple pears? Or to crumble some cheese? Or - and this is the really good part - to throw a few things in a blender to come up with the Apple Vinaigrette dressing that goes on the salad? If you want to know the really hard part about this recipe,... read more
Wonderful pictures, great recipes, terrific food!!
By Marilyn Clay - August 4, 1998
Brasserie T is a wonderful restaurant and Gale and Rick have taken the best of the menu plus for a fabulous book. The recipes are easy to follow and the ingredients readily available. I am enjoying working my way through it. Some favorites are the lamb shank, escarole and bean stew and all of the desserts.
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