Fresh from the Market: Seasonal Cooking with Laurent Tourondel

( 1 )

Overview

Ingredients-first cooking for elegant and vibrant seasonal cuisine all year long

From the first pale-green shoots of April asparagus to December's robust porcini and creamy sunchokes, food at its seasonal peak offers brilliant flavors. In Fresh from the Market, Chef Laurent Tourondel presents fantastic recipes based on the seasonal, market-driven cooking philosophy that has made him one of America's most successful chefs and restaurateurs.

This...

See more details below
This Hardcover is Not Available through BN.com
Note: This is a bargain book and quantities are limited. Bargain books are new but may have slight markings from the publisher and/or stickers showing their discounted price. More about bargain books
Sending request ...

Overview

Ingredients-first cooking for elegant and vibrant seasonal cuisine all year long

From the first pale-green shoots of April asparagus to December's robust porcini and creamy sunchokes, food at its seasonal peak offers brilliant flavors. In Fresh from the Market, Chef Laurent Tourondel presents fantastic recipes based on the seasonal, market-driven cooking philosophy that has made him one of America's most successful chefs and restaurateurs.

This richly photographed cookbook covers cocktails, appetizers, soups, salads, main dishes, and desserts, along with complete menus for special occasions like an autumn wine harvest dinner or a festive New Year's Eve feast. Chef Tourondel selects the freshest seasonal ingredients and maximizes their flavors with simple cooking techniques.

  • Features 167 recipes organized by season, along with complete menus for special occasions like Thanksgiving dinners and Independence Day barbecues
  • Packed with mouthwatering, full-color photography by renowned photographer Quentin Bacon
  • Includes wine pairings, seasonality charts, sources, and other valuable and insightful information

Whether cooking with fava beans in spring, littleneck clams in summer, butternut squash in fall, or Meyer lemons in winter, Fresh from the Market shows home cooks how to create incredible dishes from each season's glorious bounty.

Read More Show Less

Editorial Reviews

Publishers Weekly
Author of Bistro Laurent Tourondel as well as founder of 10 BLT restaurants around the globe, Tourondel provides an appetizing and handsome guide to taking advantage of nature's gifts. Highlighting recipes from his childhood, early days as a chef, and the menu of New York's BLT Market, he offers appetizer, main course, dessert, and breakfast meals that capitalize on availability and freshness. Spring's offerings include poached white asparagus with ramp béarnaise; halibut en papillote with fava beans and green garlic; and a frittata with peas, ramps, sausage, and goat cheese. Summer, fall, and winter bounties are equally tantalizing with grilled pizzettas made with littleneck clams and bacon; aromatic stuffed suckling pig; and honey-crisp apple cakes with pumpkin spice ice cream. While some recipes are complex, most are easily handled by home cooks. Tourondel provides menus for holiday celebrations like Easter, Memorial Day, and Christmas Eve, as well as a section on basics such as stocks and a wealth of flavored ice creams and sorbets, including lime-cottage cheese and almond milk. When "seasonal" is more and more popular, Tourondel makes a valuable contribution to this expanding field. (Sept.)
Read More Show Less

Product Details

  • ISBN-13: 9781451384130
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 9/7/2010
  • Edition number: 1
  • Pages: 336
  • Product dimensions: 9.10 (w) x 10.10 (h) x 1.40 (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.

Read More Show Less

Table of Contents

Foreword by Jean-Georges Vongerichten.

Acknowledgments.

Introduction.

Spring.

Spring Market.

Cocktails.

Appetizers.

Main Courses.

Desserts.

Breakfast.

Easter Sunday Brunch Buffet Menu.

Mother's Day Brunch Menu.

Summer.

Summer Market.

Cocktails.

Appetizers.

Main Courses.

Desserts.

Breakfast.

Memorial Day Barbecue Menu.

Fourth of July Picnic Menu.

Fall.

Fall Market.

Cocktails.

Appetizers.

Main Courses.

Desserts.

Breakfast.

Wine Harvest Menu.

Thanksgiving Menu.

Winter.

Winter Market.

Cocktails.

Appetizers.

Main Courses.

Desserts.

Breakfast.

Christmas Eve Menu.

New Year' Eve Menu.

Supplementary Recipes & Charts.

Sources.

Recipe Index.

Subject Index.

Read More Show Less

Customer Reviews

Average Rating 4
( 1 )
Rating Distribution

5 Star

(0)

4 Star

(1)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)