From the Publisher
“[This] is everything you’re looking for in a cookbook.”
—Tyler Florence, from the foreword
“Govind Armstrong’s unique cooking style is reflected in every page of this compelling book. The vitality of his recipes ensures that your party will be successful and memorable.”
—Drew Nieporent, restaurateur / owner of Tribeca Grill, Nobu,
Rubicon, Centrico, and Mai House
“Chef Govind Armstrong’s cooking is sensual and understated.”
—Los Angeles Times
“Govind toiled in our City Restaurant kitchen with the serious exuberance his high school mates reserved for playing soccer and spin the bottle. . . . It’s no wonder his cooking and his recipes are such a joy! His food is simple yet innovative, deeply satisfying, and beckons you to the stove.”
—Mary Sue Milliken and Susan Feniger, owners of Border Grill and Ciudad restaurants
“Govind Armstrong embodies all the admirable qualities of a modern chef: A passion for great products, outstanding culinary skill, and a zeal for life that winds up on every plate and in every heart he touches.”
—Richard Coraine, chief operating officer, Union Square
Hospitality Group, New York
Celeb chef Tyler Florence writes in the foreword that "Govind Armstrong [the executive chef and co-owner of Table 8 restaurant] is the new king of Los Angeles and I want to tell everybody about it." Armstrong's big personality certainly comes across in the pages of this festive book; his passion, dedication and playfulness are evident from the first lines of his intro to the last recipe, and he never gets pretentious about it. After a discussion of the well-stocked pantry, there are chapters-somewhat sporadically arranged-on cocktails and hors d'oeuvres; grilled dishes (Grilled Squid with Green Garbanzos and Bruschetta, for example); dinner party food; comfort foods; "Sexy Savories," such as Heart & Sole and Breakfast in Bed (an omelet with asparagus, morels and goat cheese); and "Lounge Foods," like Scotch Quail Eggs with Chorizo, Smashed Spuds with Sliced Beef and Blue Cheese, and Krispy Kreme "Coffee & Doughnuts." Even recipes that sound intimidating are approachable (although readers will have to get used to the somewhat unconventional recipe format in which ingredients are listed on the left and amounts on the right). But that's a quibble, for the 125 color photos are simple and striking enough to make up for that. (Apr.) Copyright 2006 Reed Business Information.
Armstrong is the personable chef/co-owner of the acclaimed Table 8 restaurant in Los Angeles, with a branch in Miami's South Beach and others planned for Las Vegas and New York City. He actually began his culinary career at 13 as an apprentice at Wolfgang Puck's Spago (he went on to spend three summers there). The recipes in his first book, organized into chapters such as "Lounge Foods" and "Dinner for 8," are fresh, imaginative, and designed for entertaining. They are restaurant-style recipes, to be sure, featuring expensive or exotic ingredients, but they will appeal to sophisticated cooks who like to feed friends and want to make a splash. For any collection where chefs' books are popular.