Bistro Laurent Tourondel: New American Bistro Cooking

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Overview

Praise for Bistro Laurent Tourondel

"Laurent Tourondel's reinterpretation of classic bistro fare is nothing short of perfection. The seemingly complex-looking dishes and their astonishingly simple recipes beg me to invite friends over and celebrate the magnificent fare of my favorite kind of cooking. Laurent's food is alive and poetic."
—Mario Batali

"It never ceases to amaze me how amazingly well a French-born and -trained chef has made American cuisine his own. This book is the perfect showcase for Chef Tourondel's talents. Forget the reservation, the best table in the house is yours with just a little guidance from ...

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More About This Book

Overview

Praise for Bistro Laurent Tourondel

"Laurent Tourondel's reinterpretation of classic bistro fare is nothing short of perfection. The seemingly complex-looking dishes and their astonishingly simple recipes beg me to invite friends over and celebrate the magnificent fare of my favorite kind of cooking. Laurent's food is alive and poetic."
—Mario Batali

"It never ceases to amaze me how amazingly well a French-born and -trained chef has made American cuisine his own. This book is the perfect showcase for Chef Tourondel's talents. Forget the reservation, the best table in the house is yours with just a little guidance from Bistro Laurent Tourondel."
—Bobby Flay

"Laurent Tourondel is a very good chef and also an intelligent businessman. He has a unique approach to the restaurant scene, and this book showcases his talent."
—Sirio Maccioni

Editorial Reviews

Publishers Weekly

With seven outposts and counting in his BLT line, it was only a matter of time before Tourondel (Go Fish: Fresh Ideas for American Seafood) wrote a cookbook to codify his credo of American-style French bistro cooking. Many of the dishes come from Tourondel's restaurant menus, but he makes them accessible to the home cook with unintimidating preparations that showcase the quality and flavors of choice ingredients. The opening chapter discusses choosing and preparing different fish and cuts of meat, while brief introductions to each recipe contribute to the pleasantly informal feeling. The cuisine is well-traveled, including Asian salads, a quintessentially American creamy corn soup, Roman-style gnocchi and a hearty, spicy Chicken-Chorizo Basquaise. BLT patrons will be eager to try menu favorites like Giant Cheese Popovers, Marinated Kobe Skirt Steak and Peanut Butter-Chocolate Parfait. Tourondel includes comments on easily substituted ingredients and wine or beer pairings. Both novices and experienced cooks will welcome this comprehensive education in Tourondel's signature style. 52 color plates (not seen by PW) and 30 b&w photos. (Oct.)

Copyright 2007 Reed Business Information
Library Journal

Tourondel opened his restaurant BLT (i.e., Bistro Laurent Tourondel) Steak in New York City in 2004; he now has BLT Steaks in five other cities and Puerto Rico. With coauthor Scicolone (A Fresh Taste of Italy), he presents 150 recipes from his restaurants: Duck Liver Mousse with Port Gelée, Lemongrass Rock Shrimp Risotto, and Roasted Cod with Herb-Bacon Crust are among his refined bistro-style dishes. There are wine suggestions for most of the recipes and color photographs of many of them. For area libraries and others where celebrity chefs' books are popular.


—Judith Sutton

Product Details

  • ISBN-13: 9780471758839
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 10/15/2007
  • Pages: 304
  • Sales rank: 320,978
  • Product dimensions: 9.20 (w) x 10.10 (h) x 1.20 (d)

Meet the Author

Laurent Tourondel is Executive Chef and Partner in the BLT ("Bistro Laurent Tourondel") Restaurant Group, which has more than six restaurants in the United States and Puerto Rico: BLT Steak, BLT Prime, BLT Fish, BLT Fish Shack, BLT Burger, and BLT Market. His culinary background includes stints at the three-star Michelin Relais & Chateau Troisgros in France and the former Cello in New York City, for which he received three stars from the New York Times. Tourondel is also the author of Go Fish.

Michele Scicolone is the author of 1,000 Italian Recipes, Italian Holiday Cooking, and the IACP-nominated A Fresh Taste of Italy. She is also the coauthor of The Sopranos Family Cookbook.

Table of Contents

Foreword.

Introduction.

Ingredients.

1. Appetizers.

2. Salads.

3. Pasta and Risotto.

4. Soups, Bread and Sandwiches.

5. Fish and Shellfish.

6. Meat and Poultry.

7. Sauces.

8. Vegetables.

9. Desserts.

Techniques.

Mail Order Sources.

Index.

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