Synopses & Reviews
Bistro Laurent TourondelWith the growing national popularity of his BLT restaurants, Laurent Tourondel has reinvented the bistro for Americans today, combining the welcoming coziness of a traditional French bistro with the à la carte options of an American steakhouse. Now, in this exciting new cookbook, Tourondel shows you how to prepare his stylish and delicious dishes at home.
Illustrated throughout with over 150 striking photos, Bistro Laurent Tourondel offers nearly 150 simple yet spectacular recipes, each accompanied by a carefully chosen wine pairing. Raised in France, Tourondel includes a number of recipes based on old family favorites, but also incorporates tastes from Asia, the Mediterranean, and North America. From Chinese Chicken Salad and Anise Duck Tortellini to BLT Grilled Tuna Sandwich and Curry–Kaffir Lime Chicken Pot Pie, the recipes he presents are deliciously eclectic and wonderfully soul-satisfying—sophisticated enough to impress the most discerning guests, yet easy to follow, making them accessible to any home cook.
Tourondel is renowned for his seafood and meat dishes, and you'll find plenty of standout recipes here to gratify both fish lovers and unrepentant carnivores—Seared Arctic Char with Shiitake-Ginger Vinaigrette, Striped Bass with Curry Brown Butter, Adobo-Marinated Hanger Steak, and Smoky Honey Veal Porterhouse, to name just a few. To accompany these main courses, Tourondel offers a spectacular array of starters and sides, along with luscious desserts such as Peanut Butter–Chocolate Parfait and Hazelnut Crunch Pumpkin Pie. Reinventing familiar flavors through technical finesse, Tourondel shows you how to take casual cooking and entertaining to a new level.
Complete with ingredient descriptions, professional tips, and serving suggestions, Bistro Laurent Tourondel is a dazzling look at one chef's groundbreaking cuisine—an essential cookbook for re-creating American bistro cooking at its most exciting and adventurous.
Review
With seven outposts and counting in his BLT line, it was only a matter of time before Tourondel (Go Fish: Fresh Ideas for American Seafood) wrote a cookbook to codify his credo of American-style French bistro cooking. Many of the dishes come from Tourondel's restaurant menus, but he makes them accessible to the home cook with unintimidating preparations that showcase the quality and flavors of choice ingredients. The opening chapter discusses choosing and preparing different fish and cuts of meat, while brief introductions to each recipe contribute to the pleasantly informal feeling. The cuisine is well-traveled, including Asian salads, a quintessentially American creamy corn soup, Roman-style gnocchi and a hearty, spicy Chicken-Chorizo Basquaise. BLT patrons will be eager to try menu favorites like Giant Cheese Popovers, Marinated Kobe Skirt Steak and Peanut Butter-Chocolate Parfait. Tourondel includes comments on easily substituted ingredients and wine or beer pairings. Both novices and experienced cooks will welcome this comprehensive education in Tourondel's signature style. 52 color plates (not seen by PW) and 30 b&w photos. (Oct.) (Publishers Weekly, August 6, 2007)
Synopsis
A star chef redefines bistro food for American home cooks
With his growing empire of BLT restaurants, Laurent Tourondel has reinvented the bistro for Americans today. Now, in this exciting new cookbook, Tourondel shows home cooks how to prepare his stylish, new-wave bistro fare in their own kitchens. Illustrated throughout with over 150 striking color and black-and-white photos, Bistro Laurent Tourondel offers nearly 150 show-stopping recipes, each accompanied by a carefully chosen wine pairing. From Adobo Marinated Hanger Steak and Curry-Kaffir Lime Chicken Pot Pie to Fish Shack "Buffalo-Style" Rock Shrimp and Hazelnut Crunch Pumpkin Pie, the lusty dishes presented here are impressive enough to wow any guest, yet homey enough to be approachable.
Synopsis
A star chef redefines bistro food for American home cooks
With his growing empire of BLT restaurants, Laurent Tourondel has reinvented the bistro for Americans today. Now, in this exciting new cookbook, Tourondel shows home cooks how to prepare his stylish, new-wave bistro fare in their own kitchens. Illustrated throughout with over 150 striking color and black-and-white photos, Bistro Laurent Tourondel offers nearly 150 show-stopping recipes, each accompanied by a carefully chosen wine pairing. From Adobo Marinated Hanger Steak and Curry-Kaffir Lime Chicken Pot Pie to Fish Shack " Buffalo-Style" Rock Shrimp and Hazelnut Crunch Pumpkin Pie, the lusty dishes presented here are impressive enough to wow any guest, yet homey enough to be approachable.
Laurent Tourondel (New York, NY) is the Executive Chef at a growing empire of BLT (" Bistro Laurent Tourondel" ) restaurants located in New York, Washington, and Puerto Rico. He is also the author of Go Fish (0-471-44594-0). Michele Scicolone (New York, NY) is the author of 1,000 Italian Recipes (0-7645-6676-8), among other books.
Synopsis
Praise for Bistro Laurent Tourondel"Laurent Tourondel's reinterpretation of classic bistro fare is nothing short of perfection. The seemingly complex-looking dishes and their astonishingly simple recipes beg me to invite friends over and celebrate the magnificent fare of my favorite kind of cooking. Laurent's food is alive and poetic."
—Mario Batali
"It never ceases to amaze me how amazingly well a French-born and -trained chef has made American cuisine his own. This book is the perfect showcase for Chef Tourondel's talents. Forget the reservation, the best table in the house is yours with just a little guidance from Bistro Laurent Tourondel."
—Bobby Flay
"Laurent Tourondel is a very good chef and also an intelligent businessman. He has a unique approach to the restaurant scene, and this book showcases his talent."
—Sirio Maccioni
Synopsis
Superstar chef Laurent Tourondel is redefining bistro food in America with his growing empire of BLT ("Bistro Laurent Tourondel") restaurants. Now, with this exciting cookbook, Tourondel shows you how to prepare his simple yet spectacular food at home. From new takes on French and American classics to dazzling dishes featuring Asian, Mediterranean, and Latin American flavors, his nearly 150 recipes are sophisticated enough to impress any guest, yet accessible enough to prepare in your own kitchen. Illustrated with more than 150 striking photographs, Bistro Laurent Tourondel gives you everything you need to take casual cooking and entertaining to a new level.
About the Author
LAURENT TOURONDEL is Executive Chef and Partner in the BLT ("Bistro Laurent Tourondel") Restaurant Group, which has more than six restaurants in the United States and Puerto Rico: BLT Steak, BLT Prime, BLT Fish, BLT Fish Shack, BLT Burger, and BLT Market. His culinary background includes stints at the three-star Michelin Relais & Chateau Troisgros in France and the former Cello in New York City, for which he received three stars from the New York Times.
Michele Scicolone is the author of The Italian Slow Cooker, Entertaining with the Sopranos, The Sopranos Family Cookbook, a New York Times bestseller, and Bistro Laurent Tourondel. Her 1000 Italian Recipes and A Fresh Taste of Italy were nominated for James Beard and International Association of Culinary Professionals Awards.
Table of Contents
Foreword.
Introduction.
Ingredients.
1. Appetizers.
2. Salads.
3. Pasta and Risotto.
4. Soups, Bread and Sandwiches.
5. Fish and Shellfish.
6. Meat and Poultry.
7. Sauces.
8. Vegetables.
9. Desserts.
Techniques.
Mail Order Sources.
Index.