Alfred Portale Simple Pleasures: Home Cooking from the Gotham Bar and Grill's Acclaimed Chef
  • Alfred Portale Simple Pleasures: Home Cooking from the Gotham Bar and Grill's Acclaimed Chef
  • Alfred Portale Simple Pleasures: Home Cooking from the Gotham Bar and Grill's Acclaimed Chef

Alfred Portale Simple Pleasures: Home Cooking from the Gotham Bar and Grill's Acclaimed Chef

by Alfred Portale, Andrew Friedman, Andrew Friedman
     
 

When you imagine the quintessential New York City restaurant, one name comes to mind: Alfred Portale's Gotham Bar and Grill. The same is true when you think of the top American restaurants:Gotham has been one of our most cherished culinary institutions for two decades.

Led by executive chef and co-owner Alfred Portale, Gotham has been honored with four

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Overview

When you imagine the quintessential New York City restaurant, one name comes to mind: Alfred Portale's Gotham Bar and Grill. The same is true when you think of the top American restaurants:Gotham has been one of our most cherished culinary institutions for two decades.

Led by executive chef and co-owner Alfred Portale, Gotham has been honored with four consecutive New York Times three-star reviews and has resided among the Zagat Survey's top five New York City restaurants for more than ten years. Known for Portale's defining modern American cooking, impeccable service, and soaring space, Gotham was recently named "Most Outstanding Restaurant" in the nation by the James Beard Foundation.

But what does Portale cook when he's not working? In Alfred Portale Simple Pleasures, one of our most accomplished chefs invites you to taste the sublime and surprisingly easy-to-prepare, restaurant-quality dishes he serves to friends and family at home.

The 125 recipes include home versions of Gotham classics as well as new recipes straight from Portale's home kitchen. They're all simple enough for any home cook, and spectacular enough to impress anyone who tastes them.

At the center of Alfred Portale Simple Pleasures are elemental main courses such as Roast Cod with a New England Chowder Sauce, Filet Mignon with Madeira Sauce, and Sautéed Chicken Breasts with Button Mushrooms and Sage. Pick one, then build a meal by pairing it with recipes from the chapters of salads, starters, and small plates; soups, sandwiches, and pizzas; pasta and risotto; side dishes; and desserts.

Along with the recipes, Portale offers pairing suggestions for building a menu, variations for adapting recipes according to season and personal taste, and flavor-building instructions on how to accent a dish with extravagant extras such as caviar or everyday additions such as flavored oils. In other words, home cooks will learn how to add a Gotham-inspired twist to their own favorite recipes.

The supermarket-friendly dishes include modern classics such as Spicy Shrimp Salad with Mango, Avocado, and Lime Vinaigrette; Pumpkin and Caramelized Onion Soup with Gruyère and Sage; and Sautéed Spinach with Garlic, Ginger, and Sesame Oil. Alfred helps you transform everything from ordinary weekday lunches to Saturday night dinner parties into anything but ordinary.

Of course, no meal is complete without dessert, and Portale delivers sweet and sophisticated send-offs, including Lime Meringue Tarts, a simple Summer Plum Pudding, and an elegant Chocolate-Grand Marnier Cake.

Alfred Portale Simple Pleasures -- nothing could be simpler or more pleasurable.

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Editorial Reviews

Publishers Weekly
As in his two previous cookbooks, Alfred Portale's Gotham Bar and Grill Cookbook and Alfred Portale's 12 Seasons Cookbook, Portale uses the same flavor-enhancing principles he's used at his top New York City restaurant, Gotham Bar and Grill, for 20 years, but works his magic on home-style foods rather than dishes that require a team of sous chefs to be executed properly. Portale makes particularly good use of vegetables, in such intriguing concoctions as Israeli Couscous Salad with Grilled Summer Vegetables, and Crisp Vegetable Salad with Sunflower Seeds and Mustard Vinaigrette. His headers are informative, like the one for Roasted Chestnut Soup that offers a rundown of how to choose and store the nuts. Repeatedly, recipes that sound somewhat familiar reveal a twist or demonstrate a technique: Roast Turkey, Avocado, Bacon and Blue Cheese Sandwich sounds almost ordinary, but includes a clearly explained method for brining a turkey breast that is helpful beyond the confines of one recipe. Roasted Wild Striped Bass with Leeks, Fingerling Potatoes and Lemon calls for steaming the fish briefly, baking it to draw out its flavor, then reducing the juices into a sauce, but Portale manages to maximize flavor while still minimizing the number of pans dirtied. Photos. (Nov.) Forecast: Portale is the rare chef/author who can transition smoothly between a restaurant kitchen and a home kitchen. His restaurant's longevity means that the pool of past customers is large. Expect brisk sales. Copyright 2004 Reed Business Information.

Product Details

ISBN-13:
9780060535025
Publisher:
HarperCollins Publishers
Publication date:
10/26/2004
Edition description:
First Edition
Pages:
272
Product dimensions:
8.00(w) x 10.00(h) x 0.25(d)

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