Bradley Ogden's Breakfast, Lunch and Dinner

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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...

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More About This Book

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.

Ogden shares more than 200 stylish recipes for the imaginative regional fare that has become his hallmark. His recipes are straightforward and unmistakably American, with an emphasis on fresh ingredients and robust country flavors. Illustrated.

Editorial Reviews

Publishers 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)
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From The Critics
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: 6/11/1991
  • Edition description: 1st ed
  • Edition number: 1
  • Pages: 336
  • Product dimensions: 7.74 (w) x 9.56 (h) x 1.47 (d)

Meet the Author

Bradley Ogden is co-owner and executive chef of the Lark Creek Inn in Larkspur, California. He earned a reputation as one of the best new American chefs during his six years at Campton Place in San Francisco. A 1977 honors graduate of the Culinary Institute of America, he began his career at the well-known American Restaurant in Kansas City. Among other honors, he has been inducted into Who's Who in American Cooking and was chosen as one of the Great American Chefs by the International Wine and Food Society. He and his cooking have been featured in such publications as Food and Wine, Life, GQ, Vanity Fair, The Wine Spectator, and Gourmet, and on such programs as Today, Dinner at Julia's, and PBS's Great Chefs of the West series.

He and his wife, Jody, live in San Rafael, California, with their three sons.

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