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The Dean and DeLuca Cookbook, by David Rosengarten
PDF Download The Dean and DeLuca Cookbook, by David Rosengarten
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Amazon.com Review
Any food fan visiting the culinary emporium Dean & DeLuca for the first time can't help but be overwhelmed by the possibilities--rows upon rows of the high quality ingredients that almost make you wish you were in the catering business so you could spend your days, and your clients' money, stocking up at the store. Now Dean & DeLuca has sponsored a cookbook that is as chock full of eye-popping food as the store itself. The Dean & DeLuca Cookbook is bulging with 400 recipes, many inspired by the pan-International trend in cuisine that is America's contribution to the world of cooking. David Rosengarten, the book's writer, is a television cook who brings a distinctive voice to the proceedings.
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From Publishers Weekly
Dean and DeLuca, famous proprietors of the New York City gourmet-food store that bears their names, present themselves as the Thomas Jefferson of what they call the American Gastronomic Revolution, as if it were they who declared our independence from a diet of Mrs. Paul's Fishsticks. But the attitude is largely forgivable, because it's packaged with what is, in fact, a terrific and exhaustive cookbook. Developed by TV's Food Network host Rosengarten, the collection begins with a somewhat self-serving intro that is followed by such chapters as Salads; Soups; Rice, Beans, and Grains; Fish and Shellfish; Meats. There is no dessert section. Chapter introductions offer generalized tips on purchasing, preparing and cooking ingredients. The authors are purists in all things, regardless of the cost in money, time or labor: whole fish is better than fillets; lump charcoal is better than briquettes, but you should really use hardwood, preferably mesquite. Concerning the preparation of steaks, they have contempt for home broilers (not hot enough) but offer a good word for pan-frying in a bit of butter and olive oil. Many of the 400 recipes draw on Asian (Grilled Japanese Eggplant with Orange-Sesame Miso Sauce), Mexican (Ancho- and Chipotle-Rubbed Pork Loin, roasted in a clay pot) and regional American influences (Rack of Cervena with Texas Barbecue Sauce), as well as standard French (Bouillabaisse in Three Courses) and Italian (Roasted Tomato Sauce with Pancetta and Herbs) cooking. Obsessive foodies can follow the recipes to a tee. But even cooks who have not, from childhood, dreamed of raising quail and growing Belgian endive in their backyards will find inspiration for their own experiments. Good Cook main selection; author tour. Copyright 1996 Reed Business Information, Inc.
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Product details
Paperback: 563 pages
Publisher: Random House; 1st edition (October 8, 1996)
Language: English
ISBN-10: 0679770038
ISBN-13: 978-0679770039
Product Dimensions:
7.4 x 1.4 x 9.2 inches
Shipping Weight: 2.6 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
45 customer reviews
Amazon Best Sellers Rank:
#660,961 in Books (See Top 100 in Books)
After shopping at the original NYC D&D, and then welcoming them to DC, I was ready for a high quality cook book. Instead, I got that and a reference book that covers olives, vegs, mushrooms etc. for items rare in my 7 decades. Make space on your bedside table for great reading
I purchased a used copy in very good condition. The recipes are just wonderful. I love the layout and the way each recipe is detailed. I know I will take full advantage of this book. I have 260+ cookbooks and this one will be on top of the "stack". The Dean & DeLuca Wine Cookbook is also a very nice addition to my stack.
While dessert book recipes must be perfect, because you can not change the recipe after they're done or while they are cooking, food cooking is more forgiving. Many cookbooks warn the reader that while these recipes are perfect, you may have to adjust the seasonings to your taste. This is one of those cookbooks, though the recipes are great. This is a great cookbook. And BIG. As I peered through the book I was wowed, by the amount of information, technical and historical. For every type of dish and every type of ingredient, there is a plethora of background information. Enough to quell all of your questions. And the recipes are superbly, ethnically diverse that you can have a meal from any part of the world in your home. More for you and for your guests. Probably the greatest dinner party cookbook i'll ever own. The chefs tone in this book is that of a master teacher/chef and one who wants you to understand the correct way food is prepared, for balance. It is not dogmatic so you can prepare the dishes the way you like it. Also, while there are no dessert recipes here, there are a million+ books that you can choose from. If you are not a cook, like myself, choose an elegant yet simple one. Enjoy!!!
These recipes are delightful, mostly French-influenced and very elegant. I don't think this cookbook is for a starter cook or anyone that doesn't feel comfortable spending hours in the kitchen! If you're looking for a quick meals cookbook, I would suggest Cooking Light, still a fabulous cookbook, quick and full of flavor.
I tried the French Onion Soup first, the best I ever made. This is one of the finest cookbooks published. I don't know how I have cooked without it. Wonderful tips and explanations.
This cookbook is great. I bought it as a gift for a friend who loves gourmet cooking. We looked at it together. It doesn't give you just a list of recipes....it explains the recipies, techniques, seasonings, flavors.This is a must for people who love to cook.
An amazing cookbook full of delicious recipes. My friends will think I went to culinary school after eating some of these dishes. Even the meatloaf recipe was fantastic.
wish it had pictures........
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