- Gebundene Ausgabe: 256 Seiten
- Verlag: Ten Speed Press; Auflage: illustrated edition (1. Dezember 2000)
- Sprache: Englisch
- ISBN-10: 1580081495
- ISBN-13: 978-1580081498
- Größe und/oder Gewicht: 23,1 x 2,4 x 28,5 cm
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Amazon Bestseller-Rang:
Nr. 498.906 in Englische Bücher (Siehe Top 100 in Englische Bücher)
- Nr. 98 in Englische Bücher > Kochen & Genießen > Profikochen
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Produktbeschreibungen
Amazon.com
Restaurant Terra provides fine dining in a century-old former foundry. The very personal creation of husband-and-wife chefs Hiro Sone and Lissa Doumani, the Napa Valley dining spot is noted for its relaxed yet sophisticated cuisine--French- and Italian-influenced cooking that also reflects Sone's Japanese culinary heritage. Terra tells the restaurant's story and offers over 175 of its recipes, from appetizers such as Goat Cheese and Artichoke Spring Rolls with Arugula and Tomato Salad to desserts such as Chocolate Mousseline on Pecan Sablé with Coffee Granité. The authors are unapologetic about the work required to prepare many of the recipes, but they've also made them models of clarity and, better still, instruction. Readers who like to cook and those who enjoy armchair restaurant touring will welcome the book.
Beginning with a day-in-the-life restaurant diary--work starts at 4:30 a.m. and ends some 20 hours later--the book then offers recipes organized by course or food type. Standouts include Mussel Seafood Soup with Caramelized Onions, Bone Marrow Risotto with Braised Veal Shanks, and Chinese Egg Noodles with Gulf Shrimp, Shiitake Mushrooms, and Pea Tendrils. Desserts, which should bring any meal to a delirious close, include Fig Fritters with Ginger Ice Cream and Feuilleté of Caramelized Bananas with Chocolate Fudge Sauce. Present also is a particularly useful chapter on basic techniques--photos depicting various vegetable cuts are a valuable bonus--as well as basic and pantry recipes. Illustrated with color photos throughout, the book provides a sense of a restaurant performing at the top of its game, plus a blueprint for preparing its most delicious fare. --Arthur Boehm
From Library Journal
Sone and Doumani met while they were working for Wolfgang Puck at Spago in the 1980s; in 1988, they opened their own restaurant in St. Helena, CA, where they serve food that reflects their training in French and Italian cooking, Sone's Japanese background and Doumani's Lebanese, and, of course, their California ties: Miyagi Oysters in Chardonnay Cream Sauce, Lamb Shanks with Black Mission Figs, Chocolate Mousseline on Pecan Sabl . Terra is known for its generous hospitality as well as its food, and this sensibility is reflected in the unassuming, approachable text; the recipes are chef's recipes, to be sure, but head notes suggest shortcuts and other ways to make them easier. Highly recommended for any library where restaurant cookbooks are popular.
Copyright 2001 Reed Business Information, Inc.
Copyright 2001 Reed Business Information, Inc.
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7 Rezensionen
33 von 35 Kunden fanden die folgende Rezension hilfreich
Awesome and amazing...
2. Januar 2001
Format:Gebundene Ausgabe
Much like it's worthy counterpart's book (Tra Vigne), this wonderful piece should not fail to delight and please all those who happen across it.
First, if you are lucky enough to have dined at Terra, you'll already understand the beauty of (and behind) this book. Quite simply, this is a work of art. Why is that the case? Well...
Design--Beautiful graphic design and photographs. The layout is incredible and the photos are enough to make you drool.
Dialogue--Add to that delightful text and dialogue. Much closer to what this book achieves is the word "prose" as opposed to merely "text." The stories and dialogue are true pleasure to read. It makes this much more than simply a "cookbook."
Recipes--The recipes are, much like the food at the restaurant, exquisite. They are just delicious. Their difficulty ranges from relatively easy to moderately difficult. But, they are very easy to follow, making even the harder recipes accessible to the average "joe."
I strongly urge those considering this one to just go ahead and make the purchase. You will not be disappointed. It will be book you will treasure, and will reach for time and again.
Also, look into the Tra Vigne cookbook. It too is on the same level as this piece.
20 von 20 Kunden fanden die folgende Rezension hilfreich
A Masterpiece for the Kitchen
24. März 2001
Format:Gebundene Ausgabe
For those of you fortunate enough to have dined at this world class restaurant, Hiro & Lissa'a book needs no introduction. I was fortunate enough to have found Terra shortly after it opened in 1988 (living in St. Helena at the time) & have been hooked ever since. The BEST dishes of their menus past & present are included in this beautifully illustrated book. Most importantly the instructions are well detailed & the dishes turn out exactly as they do in the restaurant. What more can I say? THIS IS A FABULOUS BOOK!!!!!
11 von 11 Kunden fanden die folgende Rezension hilfreich
Great resource for special occasions
14. Dezember 2002
Format:Gebundene Ausgabe
Great cookbook for those special occasions where you want to spend the time and resources on making something special. The recipes are a little more time-consuming, the ingredients a little harder to find, but the result is wonderful. Jacques Pepin is simpler (and excellent) and French Laundry Cookbook is even more complicated (but also excellent) - Terra is a great in-between.
I've cooked over 10 of their recipes already and every single one has turned out really well. They're not simple nor for a beginner cook, but if you have a little experience, it'll make for some very memorable dinners.
The desserts are especially great, as are the appetizers.
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