Bradley Ogden's Breakfast, Lunch and Dinner

Bradley Ogden's Breakfast, Lunch and Dinner

by Bradley Ogden
     
 

View All Available Formats & Editions

Bradley Ogden is one of the young chefs who have changed the way America eats. His savory, classic fare with a sophisticated twist lends itself to home cooking, and in this, his first book, he shares an inspiring repertoire of more than 250 recipes for everyday meals and special feasts.

Here are hearty and healthy waffles, griddle-cakes, omelettes, muffins, breads,

See more details below

Overview

Bradley Ogden is one of the young chefs who have changed the way America eats. His savory, classic fare with a sophisticated twist lends itself to home cooking, and in this, his first book, he shares an inspiring repertoire of more than 250 recipes for everyday meals and special feasts.

Here are hearty and healthy waffles, griddle-cakes, omelettes, muffins, breads, and biscuits to start a weekday right or to grace a leisurely Sunday brunch. (Don't miss Ogden's signature Rich Hot Chocolate with Bitter Chocolate Cream.)

For lunch and dinner, there are appetizers, entrees, and accompaniments to pair in the felicitous combinations that Ogden suggests — or as you please. An invigorating Chilled Fresh Tomato Soup with Pepper Relish or a creamy but light Shellfish Chowder can launch an elegant menu or crown a simple one; likewise the array of salads, such as an unusual spicy Black Bean Salad or an elegant Seafood Salad with Blue Lake Beans and Sweet Corn, dressed with a delicate Saffron Vinaigrette. Appetizers, too, play a versatile role; tender Shrimp and Corn Fritters, for example, makes a succulent starter that doubles as a garnish for grilled fish.

With entrees, as elsewhere, the emphasis is on freshness above all, and the accents are at once traditional and inventive, international and down-home. There's the Mediterranean ease of Baked Red Snapper with Tomatoes, Peppers, and Onions; an earthy Roast Pork Shoulder with White Beans, Smoked Bacon, and Kale; and Ogden's version of Old-Fashioned Pot Roast with Herb Dumplings that goes his own mother's one better.

Desserts, of course, are an American forte, and Ogden has captured — and reinterpreted for a grown-up palate— the soul-satisfying goodness of the cobblers, crisps, puddings, and pies we loved as children.

Here is the best of contemporary American cooking, from the best of contemporary American cooks, in an original, inviting collection that's destined to become a culinary classic.

Read More

Editorial Reviews

Publishers Weekly - Publisher's Weekly
At first glance, Ogden's book appears rich in high-calorie recipes apt to require Herculean effort in the kitchen. Dishes like bitter chocolate waffle with creme fraiche and shaved chocolate, or crab cakes with ancho chili remouladesic may send the average Joe running to the nearest diet center or take-out restaurant. Closer perusal, however, proves that Ogden is not out to add pounds or gray hairs. Instead, he transforms the very basic with interesting combinations of flavors--peach sauce for bread-and-butter pudding; kumquatssic and tangerines for an endive salad. The author, proprietor of the Lark Creek Inn in California's Marin County, also suggests substitutions (e.g., yogurt for creme fraiche) to lower fat content. A range of choices, from humble corned beef hash to exotic grilled pheasant with pancetta and red Swiss chard, is provided. Along with these are recipes for making your own pasta dough, butters, preserves and stocks, if so inclined. Be advised that while Ogden makes serving recommendations, he does not supply any do-ahead or time-saving tips. So read the recipes and plan your time carefully to give these dishes the attention they deserve. Author tour. (June)
Library Journal - Library Journal
Ogden is a California-based chef who recently opened his own restaurant in Marin County. His food is a blend of homey dishes like Pecan Waffles, imaginative reinterpretations of old-fashioned favorites like Pot Pie with Herb Pastry Crust, and intriguing creations such as Catfish with Black Walnut Butter; he succeeds in combining lots of vibrant flavors without fussiness. His book should attract both those seeking comfort food and those interested in what America's young chefs are up to. Recommended.

Product Details

ISBN-13:
9780394558028
Publisher:
Random House Publishing Group
Publication date:
06/11/1991
Edition description:
1st ed
Pages:
336
Product dimensions:
7.74(w) x 9.56(h) x 1.47(d)

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >