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Cooking with David Burke: Of the Park Avenue Cafe

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Cooking with David Burke: Of the Park Avenue Cafe Cover

 

Synopses & Reviews

Publisher Comments:

In this, David Burke’s first cookbook, he presents the innovative and inventive cooking that has made him, in the words of one rival, “the most copied chef in New York.”

The first non-Frenchman to win France’s highest cooking honor, and voted Chef of the Year by his peers in America, David Burke is a true original. Born in America, trained here and in France by such luminaries as Pierre Troisgros and Gaston Lenôtre, he has developed a style all his own, emphasizing the twin goals of taste and beauty.

The Burke style blends the principles of haute cuisine with French country cooking, American regional specialties, and ethnic touches. He has taken to new heights the originally European technique of building a dish, rather than displaying food flat on a plate. He uses ingredients the way a child uses blocks, building, creating layers of food, achieving a remarkable mélange of tastes, colors, and textures.

In presenting this concept here for the home chef, he breaks down seemingly complex dishes into their component parts. He demonstrates that what looks intricate (and fabulous) can be easy to make. His classical training, combined with an artist’s eye and a rich imagination, provides the reader with a genuinely new way of looking at and preparing food.

This is a soup-to-nuts cookbook, from stunning hors d’oeuvres such as Pastrami Salmon, and Parfait of Artichoke, Goat Cheese, and Marinated Vegetables, to dazzling desserts like Three-Layered Mousse Parfait, Red-Berry Sorbet, and Ginger Ice Cream. The heart of the book, though, lies in Burke’s signature main courses, which he builds into delicious dishes wonderful to look at and easily transformable into more ornate delights or simplified into convenient and lighter one-dish meals. Among them: Pan Roasted Monkfish with Green-Onion Sauce and Ziti and  Eggplant Bouquet; Roast Cornish Hens with Saffron Potatoes and Chorizo Sausages; Sirloin Steak with Shiitake-Mushroom Hash and Pickled Vegetables.

Burke is not a go-by-the-book chef. His chapter on flavoring your own oils, vinaigrettes, and sauces reveals a whole new world of intense and delectable flavors. He combines bread crumbs with ground mustard, caraway, poppy, fennel, or coriander seeds to create a remarkable crust.

Burke opens up for the home cook an exciting new way of thinking about presentation (a whole chapter is devoted to the subject). Plates do not have to match, he says. “Some dishes look better on pottery, some on porcelain.” And he sees no reason why the pattern that marches around the perimeter of a soup plate has to copycat the pattern of a plate used for a main course, or even the pattern of the dish next to it.

Introducing a cuisine that both delights and surprises the palate and the eye, Cooking with David Burke is a book full of energy, enthusiasm, and true culinary invention.

About the Author

David Burke is the executive chef at the Park Avenue Cafe in New York City. Trained at the culinary Institute of America and taught by some of the great French chefs, he is the first non-Frenchman ever to win France's highest cooking honor, the Meilleurs Ouvriers de France Association medal and diploma. He was voted Chef of the Year by his peers in America in 1991. Mr. Burke lives in New York City.Carmel Berman Reingold has written nine cookbooks, among them California Cuisine. A contributor to national magazine on food history and food trends, Ms. Reingold studied cooking in Paris with the renowned chef and restaurateur Gabriel Gros. She lives in New York City.

Product Details

ISBN:
9780394583433
With:
Reingold, Carmel Berman
Author:
Reingold, Carmel Berman
Author:
Burke, David
Publisher:
Knopf Publishing Group
Location:
New York :
Subject:
General
Subject:
Cookery, american
Subject:
American - General
Subject:
Regional & Ethnic - American - General
Subject:
General Cooking
Subject:
Cooking and Food-General
Edition Number:
1st ed.
Series Volume:
1101
Publication Date:
19950131
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
256
Dimensions:
9.53x8.08x1.07 in. 1.66 lbs.

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Related Subjects

Cooking and Food » General
Cooking and Food » Regional and Ethnic » United States » New York

Cooking with David Burke: Of the Park Avenue Cafe New Hardcover
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Product details 256 pages Alfred A. Knopf - English 9780394583433 Reviews:
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