Bistro Laurent Tourondel: New American Bistro Cooking
by Laurent Tourondel, Michele Scicolone
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Book Summary Information
Author: Laurent Tourondel, Michele ScicoloneEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2007-10-15
ISBN: 0471758833
Number of pages: 304
Publisher: Wiley
Book Reviews of Bistro Laurent Tourondel: New American Bistro Cooking
Book Review: For cooks who enjoy the process
Summary: 5 Stars
Combining the flavors of his French childhood kitchen and his classic French training with his personal bias toward casual French bistros and American steakhouses, Tourondel has established six varied bistros, mostly in New York.
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.
Summary of Bistro Laurent Tourondel: New American Bistro Cooking
Superstar chef Laurent Tourondel is redefining bistro food in America with his growing empire of BLT ("Bistro Laurent Tourondel") restaurants. Now, with this exciting cookbook, Tourondel shows you how to prepare his simple yet spectacular food at home. From new takes on French and American classics to dazzling dishes featuring Asian, Mediterranean, and Latin American flavors, his nearly 150 recipes are sophisticated enough to impress any guest, yet accessible enough to prepare in your own kitchen. Illustrated with more than 150 striking photographs, Bistro Laurent Tourondel gives you everything you need to take casual cooking and entertaining to a new level.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
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