Taste: One Palate's Journey Through the World's Greatest Dishes

Taste: One Palate's Journey Through the World's Greatest Dishes

by David Rosengarten, Television Food Network Staff
     
 

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Do you want to make spice-rubbed ribs the way they're made by the best barbecue cooks in Memphis? Crispy soft-shell crabs that taste like they're right out of Chesapeake Bay? Refreshing Thai salad just as it's made in Bangkok? A moussaka that could be the star of a great taverna in Greece? A bisteeya that will transport you to Morocco? Catalan lobster soup,… See more details below

Overview


Do you want to make spice-rubbed ribs the way they're made by the best barbecue cooks in Memphis? Crispy soft-shell crabs that taste like they're right out of Chesapeake Bay? Refreshing Thai salad just as it's made in Bangkok? A moussaka that could be the star of a great taverna in Greece? A bisteeya that will transport you to Morocco? Catalan lobster soup, Vietnamese summer rolls, proper Dover sole, a real tiramisù? A golden, buttery tarte Tatin?
        
David Rosengarten will show you how.
        
The New York Times has said that David Rosengarten's hit show, Taste, on Food Network "reconceived the idea of what a cooking show could be. . . . He explores his subjects so thor-oughly and thoughtfully that he makes instant experts of his viewers." Now Rosengarten has reconceived the idea of what a cookbook can be. Taste gives you a chance to experiment with some of the world's greatest dishes with the world's best cooking teacher at your side.
        
Each recipe is accompanied by a set of criteria—letting you know exactly what experts mean when they say a risotto is good, a gazpacho is excellent, or a chocolate chip cookie is perfect. Now you'll know how to make it—and what to look for along the way. Rosengarten tells you exactly what to shop for: the bottled hot sauce from the West Indies that makes the best ceviche, the brand of chocolate that produces the deepest-tasting molten chocolate cake. He's similarly candid about equipment, detailing everything from a handy smoker that's indispensable in thepreparation of jerk chicken to the best heat source for a homemade crème brulee.
        
The chapter on wine is itself an education. You'll find everything you need to know to match wine with food—including a list of twelve inexpensive wines that will never let you down. With his characteristic candor, Rosengarten pricks the bubble of wine pretension—exploding many of America's most fervently held myths.
        
David Rosengarten is a great teacher, with an irrepressible enthusiasm that comes through as vividly in this book as it does on the screen. Beginners will learn the basics from this book. For those who know their way around the kitchen, Rosengarten's in-depth culinary information will be a revelation. A cookbook teaches you how to cook. Taste teaches you how to taste. You'll never want to cook again without it.

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Product Details

ISBN-13:
9780375752650
Publisher:
Random House Publishing Group
Publication date:
10/27/1998
Pages:
352
Product dimensions:
7.98(w) x 10.42(h) x 0.86(d)

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David Rosengarten
From a barnesandnoble.com e-nnouncement

David Rosengarten from barnesandnoble.com

David Rosengarten, renowned food and wine journalist and host of the Food Network's "Taste," explores the essence of classic dishes from around the world in this impressive book. Instead of simply providing recipes, Rosengarten offers detailed information on seeking out and evaluating ingredients, and perfecting techniques that enable the home cook to create the best and most authentic versions of dishes from Maryland Crab Cakes to Risotto, from Jerked Chicken to Apple Pie. Engaging anecdotes from Rosengarten's culinary wanderings are scattered throughout. But don't just listen to us -- let David explain why TASTE is so unique!

Taste by David Rosengarten

I can't tell you how thrilled I am about my new cookbook, TASTE. Why? Because I like to think that TASTE may launch a whole new kind of cookbook. Let me `splain.

Today, we have so many dishes in our national repertoire that weren't well-known 20 years ago -- from Italian Risotto to Thai salads, from Ceviche to Moussaka, from Jerked Chicken to Szechuan Shrimp, from Quesadillas to Tiramisu. But, although you can get these dishes everywhere in America now, can you get good versions of these dishes? What, after all, are good versions of these dishes?

That's what TASTE is all about. After 15 years on the road as intrepid food reporter, I bring you the ideas about quality that surround these dishes on their home turfs. And that's why I say this book is not just for cooks -- it's for anyone who likes to eat! In a way, this is not a cookbook -- it's an eatbook!

Combine that with my favorite recipes from all over the world -- I guarantee your life will change after you taste my Brick-Weighted Soft-shell Crabs or my Chicken Francese -- and you've got a book that I think is worth a place on anybody's kitchen counter or night table.

That's my feeling -- but remember: Life is a matter of taste!

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