Bradley Ogden's Breakfast, Lunch and Dinnerby Bradley Ogden
Here are hearty and healthy waffles, griddle-cakes, omelettes, muffins, breads,
Bradley Ogden is one of the young chefs who have changed the way America eats. His savory, classic fare with a sophisticated twist lends itself to home cooking, and in this, his first book, he shares an inspiring repertoire of more than 250 recipes for everyday meals and special feasts.
Here are hearty and healthy waffles, griddle-cakes, omelettes, muffins, breads, and biscuits to start a weekday right or to grace a leisurely Sunday brunch. (Don't miss Ogden's signature Rich Hot Chocolate with Bitter Chocolate Cream.)
For lunch and dinner, there are appetizers, entrees, and accompaniments to pair in the felicitous combinations that Ogden suggests or as you please. An invigorating Chilled Fresh Tomato Soup with Pepper Relish or a creamy but light Shellfish Chowder can launch an elegant menu or crown a simple one; likewise the array of salads, such as an unusual spicy Black Bean Salad or an elegant Seafood Salad with Blue Lake Beans and Sweet Corn, dressed with a delicate Saffron Vinaigrette. Appetizers, too, play a versatile role; tender Shrimp and Corn Fritters, for example, makes a succulent starter that doubles as a garnish for grilled fish.
With entrees, as elsewhere, the emphasis is on freshness above all, and the accents are at once traditional and inventive, international and down-home. There's the Mediterranean ease of Baked Red Snapper with Tomatoes, Peppers, and Onions; an earthy Roast Pork Shoulder with White Beans, Smoked Bacon, and Kale; and Ogden's version of Old-Fashioned Pot Roast with Herb Dumplings that goes his own mother's one better.
Desserts, of course, are an American forte, and Ogden has captured and reinterpreted for a grown-up palate the soul-satisfying goodness of the cobblers, crisps, puddings, and pies we loved as children.
Here is the best of contemporary American cooking, from the best of contemporary American cooks, in an original, inviting collection that's destined to become a culinary classic.
"Bradley Ogden's American and American ethnic dishes abound with rich flavors, balanced textures, and lots of fresh ingredients. This is an outstanding working cookbook."
-- Marion Cunningham
"I consider Bradley Ogden one of the best American cooks on the scene." -- Pierre Franey"Bradley's food is Americana for the 1990s. It is bold and generous, original and creative, yet somehow -- at the same time -- it is traditional. You are in for a rare treat with all these wonderful recipes. (Don't miss the divine chocolate waffles -- the best I ever ate.)" -- Maida Heatter
"A wonderful companion in the kitchen...full of unusual and tempting ideas to please both me and my guests. It is a joy to browse through between meals." -- Craig Claiborne
"A wonderful and truly American cookbook written with great sophistication about ingredients and flavors." -- Alice Waters
- Random House Publishing Group
- Publication date:
- Product dimensions:
- 7.41(w) x 9.19(h) x 0.95(d)
Meet the Author
Bradley Ogden is co-owner and executive chef of the Lark Creek Inn in Larkspur, California. He earned a reputation as one of the best new American chefs during his six years at Campton Place in San Francisco. A 1977 honors graduate of the Culinary Institute of America, he began his career at the well-known American Restaurant in Kansas City. Among other honors, he has been inducted into Who's Who in American Cooking and was chosen as one of the Great American Chefs by the International Wine and Food Society. He and his cooking have been featured in such publications as Food and Wine, Life, GQ, Vanity Fair, The Wine Spectator, and Gourmet, and on such programs as Today, Dinner at Julia's, and PBS's Great Chefs of the West series.
He and his wife, Jody, live in San Rafael, California, with their three sons.
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