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American Brasserie: 180 Simple, Robust Recipes Inspired by the Rustic Foods of France, Italy, and America
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.
Price: $17.29
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Botanical: Inside the Iconic Brasserie
Containing more than 100 recipes and exquisite images from award-winning photographer William Meppem, this book goes behind the scenes at Australia's iconic Botanical restaurant. Award-winning chef Paul Wilson explains his signature Botanical creations, as well as new recipes created for the home cook, always showcasing the best and freshest local produce. The modern, high-quality recipes include Warm Poached Egg with Truffles, Reggiano, and Soft Polenta; Hickory-roasted Côte du Boeuf, Bordelaise style; Jumbo St Helen's Pacific Oysters with Horseradish, Pickled Cucumber, and Osietra Caviar; and Hazelnut and Cappuccino Crème Brûlée with Warm Chocolate Doughnuts and Biscotti. A distinctly Australian influence is coupled with a fine cooking style, resulting in these unique and elegant dishes that can be easily re-created at home. .
Price: $48.00
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Starting and Running a Successful Gastropub or Brasserie
Gastropubs - Britain's very own version of the French bistro, brasserie or Spanish tapas bar - have grown into a vibrant and essential part of all that is good about British food, cooking, style and hospitality in the 21st century. The brasserie is also coming of age in Britain and differs from gastropub in style and type of food, the emphasis on more refined yet simple food and decor. Bridging the divide between the formality of the restaurant and a cafe, brasseries offer a more relaxed approach to eating out alongside the gastropub. But not a the expense of the food. This book is aimed at those who would like to get into the gastropub business for the first time, and at those already in the pub or restaurant business wishing to trade up..
Price: $18.77
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