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Bistro Laurent Tourondel: New American Bistro Cooking

Bistro Laurent Tourondel: New American Bistro Cooking
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  • List Price: $34.95
  • Buy New: $9.99
  • as of 12/15/2017 10:25 UTC details
  • You Save: $24.96 (71%)
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  • Seller:savemoney$$
  • Sales Rank:922,800
  • Languages:English (Published), English (Original Language), English (Unknown)
  • Media:Hardcover
  • Number Of Items:1
  • Edition:1
  • Pages:304
  • Shipping Weight (lbs):3.2
  • Dimensions (in):9 x 1.1 x 10
  • Publication Date:September 28, 2007
  • ISBN:0471758833
  • EAN:9780471758839
  • ASIN:0471758833
Availability:Usually ships in 1-2 business days


Editorial Reviews:
Synopsis
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.
Amazon.com Review
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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