Publishers Weekly - Publisher's WeeklyThe chef and owner of La Toque in Los Angeles, Frank here imparts recipes and techniques for the restaurant's most popular entrees. American-born and raised, he shares the secret of his inspiration: a year with his family in France, where he cut his eye teeth on the wonders of country French cooking. His own version of French food reflects this passion--it isn't classical French cuisine, but a mixture of rural French likes and California ingredients, often given an Asian accent. Examples: toasted salmon skin salad47 , artichokes stuffed with snails and basil60 , Santa Barbara shrimp with mustard56 ,please stet comma/MM if you'd like, just remind me once and i'll always stet in food book reviews/ pre and--what could be more California?--Zinfandel sorbet.181 And the author, though insisting that ``ultimately soul is at the core of cooking really great food,''15 is utterly down-to-earth in his directions. He includes ``mise en place'' (make-ahead) suggestions for every recipe, because the secret of La Toque's fare, he says, is the art of cooking each dish to order--not a simple task unless the chef is scrupulously organized. While some ingredients may be somewhat difficult to locate, these won't distract from what is ultimately a fine guide to some original--and actually quite accessible--feasts. Author tour. (Apr.)
Library Journal - Library JournalLa Toque is a popular Los Angeles restaurant, and Frank is a talented (though somewhat egotistical, judging by the text) chef. He uses his classic French training and experience in a number of California restaurants to create sophisticated dishes like Onion Soup with Roquefort and Scallop Brochettes with Rainier Cherries. The recipe instructions are well thought out and very clear, but many require expensive ingredients, and though some are not difficult, others are truly chefs' recipes. For area libraries and regional cooking collections.
- Simon & Schuster Adult Publishing Group
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