Fresh from the Market: Seasonal Cooking with Laurent Tourondel

Fresh from the Market: Seasonal Cooking with Laurent Tourondel

by Laurent Tourondel
     
 

Famous for his adventurous approach to seasonal cooking, Chef Laurent Tourondel conceives menus based on the fresh ingredients available at local farmers' markets. His astonishing dishes highlight unique, wild, and locally grown foods at their seasonal best—from the first pale-green shoots of April asparagus to December's robust porcini and creamy

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Overview

Famous for his adventurous approach to seasonal cooking, Chef Laurent Tourondel conceives menus based on the fresh ingredients available at local farmers' markets. His astonishing dishes highlight unique, wild, and locally grown foods at their seasonal best—from the first pale-green shoots of April asparagus to December's robust porcini and creamy sunchokes.

In Fresh from the Market, Chef Tourondel brings his seasonal cooking philosophy into the home kitchen with recipes perfectly suited to each season's best and freshest ingredients. Revealing breathtaking flavors, these elegant, vibrant dishes are an ideal complement to each of the four seasons.

Accompanied by gorgeous images from renowned food photographer Quentin Bacon, Fresh from the Market offers 167 fantastic recipes, along with complete menus for special occasions like an inviting autumn wine harvest dinner or an unforgettable New Year's Eve. With cocktails and wine pairings, every meal becomes a feast for the senses.

Fava beans, fingerling potatoes, and lamb in spring; heirloom tomatoes, figs, and littleneck clams in summer; pumpkins and butternut squash in fall; Brussels sprouts and Meyer lemons in winter—from the East Coast to the Pacific and all points between, Fresh from the Market shows you how to create amazing dishes that make the most of the season's bounty.

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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.)

Product Details

ISBN-13:
9780470402429
Publisher:
Houghton Mifflin Harcourt
Publication date:
09/07/2010
Pages:
336
Product dimensions:
9.40(w) x 10.10(h) x 1.20(d)

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