Art of Aureole

Art of Aureole

by Charlie Palmer, Judith Choate, Gozen Koshida
     
 
Charlie Palmer burst onto the culinary scene in the mid-'¬?80s-fresh out of culinary school-and almost immediately earned three stars at the River Caf?© from the New York Times. Growing up on a farm in upstate New York, Palmer was raised on quality produce, dairy, and meats, instilling in him a passion for the best ingredients long before it was

Overview

Charlie Palmer burst onto the culinary scene in the mid-'¬?80s-fresh out of culinary school-and almost immediately earned three stars at the River Caf?© from the New York Times. Growing up on a farm in upstate New York, Palmer was raised on quality produce, dairy, and meats, instilling in him a passion for the best ingredients long before it was fashionable. So with an education in classic European cooking, a commitment to hand-crafted foods, and a designer'¬?s eye for creating art on the plate, he was perfectly primed to shed new light on contemporary American cuisine. At age 28, Palmer opened Aureole and was instantly showered with accolades, establishing its stellar reputation on his talent for blending uptown drama with country inn warmth. Now in its fifteenth year of unflagging popularity, the art of Aureole'¬?s cuisine has never been more brilliant. With more than 75 signature recipes, each photographed in a bold, artful composition inspired by the character of the dish, this collection captures the enduring qualities that have made Aureole a Manhattan classic.More than 75 comtemporary American recipes from Manhattan's famed Aureole, each presented in a lavish double-page photo.Palmer is the chef-owner of eight restataurants and catering companies: Kitchen 22, Metrazur, and Astra in New York City; Aureole at Mandalay Bay Resort and Charlie Palmer Steak in Las Vegas; the Dry Creek Kitchen in Sonoma, California; and Astra West and the Lounge at Astra in Los Angeles. Palmer won the 1997 James Beard Foundation Award for Best Chef: New York; Aureole was inducted into the prestigious Relais & Chateaux the same year.

Editorial Reviews

Publishers Weekly
Some restaurant cookbooks are not really intended for the home kitchen-and this appears to be true of Charlie Palmer's latest print venture. A year ago he came out with Charlie Palmer's Casual Cooking, and this newest publication could be dubbed "Charlie Palmer's Extremely Haute and Formal Cooking." Its aim is probably to dazzle, and with vibrant color-photo spreads it succeeds: nowhere else is one likely to find Octopus Terrine with Pickled Lemon Rind and Verjus Vinaigrette, or Halibut Cheeks with Beluga Lentils and Sorrel Pur e. Lobster roe powder, micro-amaranth, and caul fat are typical ingredients. Those who know what they are and how to get them may find it child's play to take on an entree like Veal Short Ribs and Sauteed Sweetbreads over Porcini and Asparagus Ragout (which is accompanied by pommes souffl s). Maybe, while tossing off Barbecued Quail with Chipotle Glaze and Tart Apple-Onion Soubise, such skilled culinarians will easily make out the tiny, design-victim type, crazily tilted at 45-degree angles in two directions. For most, this bravura cookbook practically shouts, "Don't Try This at Home!" Those who heed that message will find themselves inexplicably driven to the restaurant, where the plated wonders will seem all the more enticing once you know how unimaginably difficult they are to craft. (June) Copyright 2003 Reed Business Information.
Library Journal
Aureole in New York City was Palmer's first restaurant, and Great American Food, published in 1996, showcased the food he was then serving there. Today, he owns half a dozen more restaurants across the country, including a second Aureole in Las Vegas and two establishments in Los Angeles. Although his latest book features 75 recipes, food as art is really the focus. Each recipe opens with a two-page color spread, but rather than a "plate presentation," the ingredients and/or various components of the dish are used to form dramatic compositions of colors and shapes. And the accompanying instructions run diagonally across the pages, in dizzying zigzag patterns when there are subrecipes involved. Area libraries (i.e., New York City, Las Vegas, and Los Angeles) will want to consider, but for most others, this will be an indulgence. Copyright 2003 Reed Business Information.

Product Details

ISBN-13:
9781580084765
Publisher:
Ten Speed Press
Publication date:
10/28/2003
Pages:
240
Product dimensions:
9.30(w) x 12.05(h) x 1.00(d)

Meet the Author

CHARLIE PALMER opened Aureole in 1988. Palmer now owns and oversees 8 fine dining restaurants and catering companies. He is also the author of Charlie Palmer'¬?s Casual Cooking and is a frequent guest on the Today Show. He lives in New York City.

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