- March 2003
19.90 Euro
2003. 368 Pages, Softcover
ISBN-10: 0-7645-2449-6
ISBN-13: 978-0-7645-2449-3 - John Wiley & Sons








Detailed description
Praise for Brasserie T and American Brasserie "Finally, a great modern American cookbook full of accessible recipes for classic dishes with big, bold, bodacious flavors." --Mark Miller, author of Tamales "For many, many years we've enjoyed the great restaurants of France--the brasseries. Now we not only have the brasserie experience on our shores at Brasserie T, we have the book, American Brasserie, to bring these flavors home in. Vive la Rick and Gale! --Norman Van Aken, Chef-Owner, Norman's, Miami "There is a tendency to assume that cutting-edge chefs are incapable of simplicity. The food at Brasserie T shatters that illusion; Tramonto and Gand's food couldn't be more accessible, and yet the dishes manage to dazzle at the same time. This is hearty, rustic eating at its finest." --Chicago Tribune "Brasserie T.is one of the top new restaurants in the country." --Bon Appetit "Gale Gand is considered to be one of the best pastry chefs working today, and she deserves ever accolade she gets. She makes desserts so good you won't believe your mouth or your eyes." --Chicago Sun-Times "Tramonto and Gand put together meals of imaginative diversity." --Food & Wine Visit us online at http://www.mcp.com/mgr/cooking

From the contents
Acknowledgments.

Introduction.

A Short History of Beer and brasserie.

On Wine, Beer, and Food.

Notes on Ingredients.

Salads and Appetizers.

Soups and Chowders.

Pizzas.

Breads and Sandwiches.

Pastas, Risotti, and Grains.

Main Courses.

weekend Cooking.

Side Dishes.

Cheese Plates.

Desserts.

Cookies.

Ice Cream and Cool Drinks.

BBasics.

Seasonal and Favorite Menus.

Appendix A: The Principles of Pairing Wine and Food.

Appendix B: Where to Find Brasseries in France.

Appendix C: Mail-Order Sources.

Bibliography.

Index.