Great American Food Cookbook - Charlie Palmer

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Description: 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, experienced home cook (and seasoned cookbook writer), to present his recipes clearly and simply, using readily available ingredients. (Choate has been praised for her "clear, careful instructions" and her comforting "steady hand.") Choate tested every recipe in this book in her own kitchen, over a four-burner stove, and offers numerous suggestions for substitutions and simplifications. 

Here are Palmer's great soups (Butternut Squash, Wild Mushroom Minestrone, Cold Lobster),' appetizers (Crab Lasagna with Tomato-Basil Coulisi Grilled and Roasted Vegetable Terrine), and salads. Here too are his classic pastas and his spectacular interpretations of duck, pheasant, veal, lamb, beef, and venison (Caramelized Duck Breast with Nicoise Olives and Lemon Confit, Sauteed Pheasant with Crisp Spring Roll, Sauteed. Veal Medallion with Thyme). And, of course, Aureole's world-famous, architecturally inspired desserts. 

Few of Palmer's stunning recipes have ever been published before. Professional cooks and home cooks are guaranteed to relish the great secrets of one of America's master chefs. 

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Condition: Bookboards and interior pages are in beautiful condition. Dust jacket's top edge is slightly creased and has a tiny tear.