Charlie Palmer's Great American Food Cookbook - Aureole Restaurant New York
Charlie Palmer's Great American Food Cookbook shares the secret recipes of the chef and owner of New York's Aureole restaurant. Inside you'll find some of his top dishes like Butternut Squash soup, Crab Lasagna with Tomato-Basil Coulis appetizer, Sauteed Veal Medallion with Thyme, and some of Aureole's world famous desserts.
Format: Hardcover with dust jacket, 205 pages.
Copyright: 1996, First Edition.
Publisher: Random House.
Author: Charlie Palmer with Judith Choate.
Description: Chosen by Zagat's as the number one restaurant in New York for American cuisine, Charlie Palmer's Aureole is a Manhattan classic with a worldwide reputation. In Great American Food, Palmer shares for the first time the delectable secrets of his culinary genius.
Charlie Palmer is renowned for blending big, bold flavors and for his exuberant and imaginative presentations. Hailed by The New York Times as the "paterfamilias of a generation of chefs," he transformed the River Cafe in New York from a one-star to a three-star restaurant before opening Aureole, one of the few American members of the prestigious Relais & Chateau Society and a New York legend.
The recipes in Great American Food have been carefully adapted to the needs and resources of home cooks. Palmer worked closely with Judith Choate, an experienced home cook (and seasoned cookbook writer), to present his recipes clearly and simply, using readily available ingredients. Here are Palmer's great soups, and salads, classic pastas, and spectacular interpretations of duck pheasant, veal, lamb, beef venison, and more. Few of Palmer's stunning recipes have ever been published before this cookbook.
Condition: Very good condition with minor shelf wear.
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