Charlie Trotter Knihy

Postupy přípravy klasických i exotických pokrmů z celého světa od nejlepších světových šéfkuchařů.

Provides recipes for vegetable dishes such as baby carrot terrine with shiitake mushroom salad, and arugula noodles with smoked yellow tomato sauce

Groundbreaking chef Charlie Trotter offers up the beloved recipes that launched his eponymous Chicago restaurant into stardom, utilizing fresh ingredients, classic technique, and innovative combinations.This is the book that helped to launch a thousand taste sensations. By now widely acknowledged as one of the hottest chefs of the nineties, Chicago's award-winning Charlie Trotter is noted for his inventiveness and imagination in the preparation and presentation of food. This stunning feat of culinary artistry first presented Trotter's unique cuisine in what has become his trademark opulent style.

Prepared using techniques like juicing, dehydrating, and blending, raw foods highlight the natural goodness of fruits and vegetables. Renowned chefs have elevated raw cuisine to new heights, with one showcasing it at a prestigious Chicago restaurant and another earning international acclaim at her fine-dining establishment in California. This landmark volume captures the essence of this dynamic cuisine, featuring innovative dishes such as Broccoflower Couscous with Curry Oil, Three Peppercorn-Crusted Cashew Cheese with Honeycomb and Balsamic Vinegar, Bleeding Heart Radish Ravioli with Yellow Tomato Sauce, and Watermelon Soup with Sharlyn Melon Granité. Each recipe includes detailed wine pairings designed to enhance the flavors, textures, and aromas. Juices, an integral part of the raw-food repertoire, are also highlighted with refreshing options like Red Roxie, Prickly Pear and Pomegranate, and Cucumber-Lime Water. Accompanied by award-winning photography, the chefs’ creations celebrate ingredients in their purest form. In their capable hands, raw food represents a revolutionary approach to cooking and eating, transforming how we perceive and enjoy wholesome ingredients.

Soul is the heart of Auckland's viaduct Harbour. It is a hugely popular bar and bistro with views out across the water that take in America's Cup boats, super yachts, water taxis and even fishing boats. The bistro prides itself on its use of the finest, freshest local ingredients and, as may be expected from its location, Soul has an emphasis on seafood.This book brings together some of the most popular recipes that Soul's clients have relished over the years.

Each year, more than 600,000 passengers board Holland America’s luxury ships to enjoy thrilling adventures and the fine cuisine for which the cruise line is renowned. Passengers also take advantage of cooking classes and demonstrations held daily at the ships’ culinary centers. In this book, Holland America’s master chef, Rudi Sodamin, presents more than one hundred recipes, so guests can prepare at home the favorite first courses they taste on board. The dishes included range from the perfect hors d’oeuvre to pass at an elegant cocktail party, such as smoked salmon rosette on pumpernickel; to a first course that works well on a buffet, such as Tuscan bread salad with seared tuna; to an appetizer for a family gathering, such as penne with sausage and mozzarella. Appetizers will keep you entertaining in high style.

Hundreds of recipes and practical step-by-step advice from the world's top chefs show you how to master key techniques, develop new skills and succeed every time * SHAUN HILL on SOUPS * MARCUS WAREING on MEAT * DAN LEPARD on BREAD * ATUL KOCHHAR on INDIAN COOKING * PETER GORDON on SPICES * and MANY MANY MORE * Share their passion, expand your range and enjoy cooking everything - simply.