Bistro Laurent Tourondel: New American Bistro Cooking

Overview

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 ...

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Overview

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.

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Editorial Reviews

From the Publisher
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.) (Publishers Weekly, August 6, 2007)
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
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Product Details

  • ISBN-13: 9780471758839
  • Publisher: Houghton Mifflin Harcourt
  • Publication date: 10/15/2007
  • Edition number: 1
  • Pages: 304
  • Sales rank: 813,649
  • 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.

Michele Scicolone is the author of The Italian Slow Cooker , Entertaining with the Sopranos , The Sopranos Family Cookbook , a New York Times bestseller, and Bistro Laurent Tourondel. Her 1000 Italian Recipes and A Fresh Taste of Italy were nominated for James Beard and International Association of Culinary Professionals Awards.

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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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