HomeGroupsTalkZeitgeist
This site uses cookies to deliver our services, improve performance, for analytics, and (if not signed in) for advertising. By using LibraryThing you acknowledge that you have read and understand our Terms of Service and Privacy Policy. Your use of the site and services is subject to these policies and terms.
Hide this

Results from Google Books

Click on a thumbnail to go to Google Books.

Bistro Laurent Tourondel: New American…
Loading...

Bistro Laurent Tourondel: New American Bistro Cooking

by Laurent Tourondel

MembersReviewsPopularityAverage ratingConversations
53None221,808 (4)None

None.

None
Loading...

Sign up for LibraryThing to find out whether you'll like this book.

No current Talk conversations about this book.

No reviews
no reviews | add a review
You must log in to edit Common Knowledge data.
For more help see the Common Knowledge help page.
Series (with order)
Canonical title
Original title
Alternative titles
Original publication date
People/Characters
Important places
Important events
Related movies
Awards and honors
Epigraph
Dedication
First words
Quotations
Last words
Disambiguation notice
Publisher's editors
Blurbers
Publisher series
Original language

References to this work on external resources.

Wikipedia in English (1)

Book description
Haiku summary

Amazon.com Amazon.com Review (ISBN 0471758833, Hardcover)

At his BLT restaurants, chef Laurent Tourondel offers a tempting reinvention of bistro fare. His Bistro Laurent Tourondel presents over 150 recipes from his repertoire--"easier" fare like Adobo Marinated Hanger Steak and Braised Swordfish with Tomatoes, Olives, and Capers; and more "chefy" productions, including Camembert Beignets with Smoked Duck Salad, and Sea Salt-Crusted Pink Snapper with Ice Wine Nage. Sweets, such as Peanut Butter-Chocolate Parfait, Passion Fruit Crêpes Soufflé, and Strawberry-Rhubarb Cobbler are also on hand, as are sections on ingredients and techniques.

Tourondel's recipes cover the usual menu stops but also include interesting formulas for breads and sandwiches, like one made with spicy soft-shell crabs. Though planned for home cooks, and not difficult to execute in themselves, the recipes often require multiple preparations and, therefore, an ingredient array. Readers may also find the recipe headnotes generic or insufficiently forthcoming on technical and other matters (though there are occasional asides called Chef's Tips). These things said, the book, which includes color photos and wine suggestions, offers an interesting and savory collection that many cooks will want to try. --Arthur Boehm

(retrieved from Amazon Thu, 12 Mar 2015 18:07:04 -0400)

An acclaimed chef explains how home cooks can prepare new-wave bistro fare that he has popularized in his restaurants, presenting nearly 150 recipes, accompanied by suggested wine pairings.

Quick Links

Popular covers

Rating

Average: (4)
0.5
1
1.5
2
2.5
3
3.5
4 1
4.5
5

Is this you?

Become a LibraryThing Author.

 

About | Contact | Privacy/Terms | Help/FAQs | Blog | Store | APIs | TinyCat | Legacy Libraries | Early Reviewers | Common Knowledge | 127,174,901 books! | Top bar: Always visible