Tru: A Cookbook from the Legendary Chicago Restaurant [NOOK Book]

Overview

The opening of Tru in Chicago was the long-anticipated culmination of the dreams of executive chef Rick Tramonto and his partner, executive pastry chef Gale Gand. There Tramonto and Gand are free to unleash their superb culinary imaginations, serving wildly creative fare best described as progressive French-inspired cooking anchored in the finest European traditions.

Tru reveals the secrets of Tramonto and Gand’ s award-winning ...
See more details below
Tru: A Cookbook from the Legendary Chicago Restaurant

Available on NOOK devices and apps  
  • NOOK Devices
  • Samsung Galaxy Tab 4 NOOK
  • NOOK HD/HD+ Tablet
  • NOOK
  • NOOK Color
  • NOOK Tablet
  • Tablet/Phone
  • NOOK for Windows 8 Tablet
  • NOOK for iOS
  • NOOK for Android
  • NOOK Kids for iPad
  • PC/Mac
  • NOOK for Windows 8
  • NOOK for PC
  • NOOK for Mac
  • NOOK for Web

Want a NOOK? Explore Now

NOOK Book (eBook)
$14.99
BN.com price

Overview

The opening of Tru in Chicago was the long-anticipated culmination of the dreams of executive chef Rick Tramonto and his partner, executive pastry chef Gale Gand. There Tramonto and Gand are free to unleash their superb culinary imaginations, serving wildly creative fare best described as progressive French-inspired cooking anchored in the finest European traditions.

Tru reveals the secrets of Tramonto and Gand’ s award-winning cuisine–techniques and recipes they have evolved over the past twenty-five years of preparing some of the most delectable food in the world. This glorious cookbook offers more than seventy-five never-to-be-forgotten Tru favorites–starting with first courses such as Ricotta Gnocchi with Parmegiano-Reggiano Cream; greens such as Lemon Balm Salad with Yuzu Soy Dressing; and entrees including Black Trumpet Mushroom—Crusted Ahi Tuna and Roasted Beef Tenderloin with Truffled Potato Puree. Gale Gand provides recipes for an irresistible array of cheese courses and a variety of exquisite desserts, including Apricot Tart Tatin and Fromage Blanc Mousse with Blueberry Stew.

Masterfully written recipes with careful attention to detail and easy step-by-step instructions will enable cooks of all levels to prepare and present unforgettable meals, enhance the dining ambience, and enjoy the taste of Tru perfection at home. Award-winning sommelier Scott Tyree suggests wines to complement every course. Tramonto and Gand also share the remarkable story of how they became two of the world’s great chefs and how they made Tru a four-star restaurant.

On every page, Tru reflects an abiding love for food, a great passion for the table, and attention to all that goes into producing superb meals. Tru is the ultimate cookbook for anyone who appreciates food as inventive as it is beautiful.

NOTE: This edition does not include photos.
Read More Show Less

Editorial Reviews

Publishers Weekly
This collection is full of the kind of over-the-top recipes that give chef cookbooks a bad name. Tramonto's frou-frou constructions, like Rabbit Roulade with a Salad of Fris e, French Beans and Radish, and Arctic Char Poached in Duck Fat with Spinach-Almond Puree, sound delicious, but with their numerous subrecipes (Roasted Beef Tenderloin, Truffled Potato Puree and Bone Marrow Foam with Red Wine Sauce requires extracting chlorophyll from spinach and parsley, as well as pouring a marrow mixture into a canister powered by N2O chargers) and long ingredient lists, they also sound about as accessible for the home cook as the summit of Mount Everest is for someone who takes occasional strolls in the woods. These rarefied creations do offer a pleasurable peek into the mindset of a creative chef: there's an entire chapter on foie gras, for example. Pastry chef Gand's desserts are equally complex and include small treats the restaurant offers, like Honey-and-Lemon Tea Lollipops, which are "surprisingly easy to make," as long as readers have sucker collars on hand and don't mind pouring 305-degree syrup. Recipe headers are lengthy and sometimes repetitive, adding to the feeling of dizzying information overload this book provides. Photos. (On sale Nov. 2) FYI: Tramonto and Gand have won awards for their earlier books, and Gand hosts a Food Network show. Copyright 2004 Reed Business Information.
Library Journal
Tramonto's last book, Amuse-Bouche, featured the dazzling hors d'oeuvres he serves at his acclaimed Chicago restaurant, while Butter Sugar Flour Eggs and Gale Gand's Just a Bite provided the dessert recipes that pastry chef and partner Gand creates there. Here is the rest of their menu, from Roasted Sweetbread Salad with Walnut Vinaigrette and Beet Paint to Malaysian-Crusted Rack of Lamb with Truffled Bread-and-Butter Pudding (along with a few more desserts for good measure). These are chef's recipes indeed, with multiple components and many exotic ingredients. Tramonto is certainly talented, but home cooks are more likely to enjoy browsing through the book, which is illustrated with full-page color photographs. For area libraries and other collections catering to foodies. Copyright 2004 Reed Business Information.
Read More Show Less

Product Details

  • ISBN-13: 9780679644927
  • Publisher: Random House Publishing Group
  • Publication date: 11/2/2011
  • Sold by: Random House
  • Format: eBook
  • Pages: 336
  • Sales rank: 1,056,778
  • File size: 3 MB

Meet the Author

Rick Tramonto
RICK TRAMONTO is the executive chef/partner of Tru in Chicago, one of Condé Nast Traveler’s Top 50 Best Restaurants in the World in 2000. He is the 2002 James Beard Award winner for Best Chef in the Midwest. With culinary partner Gale Gand, he coauthored American Brasserie and Butter Sugar Flour Eggs. He is the author of Amuse-Bouche. Tramonto lives outside Chicago with his wife and their three sons.

GALE GAND is the executive pastry chef/partner at Tru. In 2001 she received the James Beard Award for Outstanding Pastry Chef and was named top pastry chef of the year by Bon Appétit. She is also the host of the Food Network’s Sweet Dreams. With culinary partner Rick Tramonto, Gand coauthored American Brasserie and Butter Sugar Flour Eggs. She is the author of Gale Gand’s Just a Bite and Gale Gand’s Short and Sweet. Gand lives outside Chicago with her husband and her son.

TIM TURNER is a nationally acclaimed food and tabletop photographer. He has been nominated five years in a row for the James Beard Award for Best Food Photography, winning in 1999 for Charlie Trotter’s Desserts. His previous projects include books in the Charlie Trotter’s series, The Inn at Little Washington, Jacques Pepin’s Kitchen, and Amuse-Bouche. Turner lives in Chicago with his wife and three exuberant daughters.

MARY GOODBODY is a nationally known food writer and editor. Her most recent credits include Amuse-Bouche and Taste: Pure and Simple. She has contributed significantly to Back to the Table, The Naked Chef, How to Be a Domestic Goddess, and Alfred Portale’s Twelve Seasons Cookbook, among other books. The editor of the IACP Food Forum Quarterly, she lives outside New York with her daughter.


From the Hardcover edition.
Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

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
Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted December 29, 2004

    What a Great Restaurant Cookbook

    I love to eat in restaurants and love to cook at home -- and when the two collide: hooray! Rick Tramonto's book is full of behind-the-scenes info, which is fascinating. His recipes are wonderful. I admit some are beyond me but I adore reading about them. And many are pretty easy! The photos are beautiful, too! Wow.

    Was this review helpful? Yes  No   Report this review
Sort by: Showing 1 Customer Reviews

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