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Alfred Portale's Gotham Bar and Grill (Englisch) Gebundene Ausgabe – 13. Oktober 1997

4.5 von 5 Sternen 6 Kundenrezensionen

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EUR 41,48 EUR 7,72
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Produktbeschreibungen

Amazon.de

Cookbooks by chefs tend to be challenging, obscure, even inappropriate for most home cooks. By contrast, Alfred Portale's Gotham Bar and Grill is articulate, revealing, vivid, and inviting. It is "the next best thing to a day in the kitchen" with Portale. This New York City chef is famous for his elaborate presentations and for creating complex dishes. For some of the recipes, progressive photos show how to duplicate the restaurant's spectacular plating of a dish. (Or you can follow the less ambitious "Everyday Presentation.") For others, you will have to go by the detailed text and a large color shot of the finished dish. This well-designed book uses colored boxes of text and easy-to-read type to help you follow the recipes, many of which are long. Cooks willing to spend money for quality ingredients and commit to serious time in the kitchen should enjoy rave results with dishes such as Squab Salad with Couscous, Currants, and Curry Vinaigrette; Salmon with Artichokes a la Grecque; and Warm Chocolate Cake with Toasted Almond Ice Cream.

Synopsis

The author explains why he uses particular combinations of foods, how he builds flavors, and the reasons for preparing ingredients in a particular way.

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Format: Gebundene Ausgabe
The recipes in this book are wonderful, some of the most creative and inventive cooking I have ever seen. The book seems to be aimed at someone who is a confident cook, but by no means an expert. Your Mom could probably handle anything in this book.
I have made Sea Bass with Port Wine Sauce, which is not only delicious, it has a fabulous sauce that does not start out by using fish stock. In fact, many of the sauce recipes do not require first having some sort of home made stock, and that is a great time saver. Another wonderful recipe, Chicken with Shallots and Endive, also did not require making a stock. I have also had the best soup I've ever tasted from this book - Shrimp Soup with Roasted Corn. Just wonderful!
The book does not have many desserts, but the warm chocolate cake is fabulous. I also find that the instructions are written in such a way that it requires more thinking than seems necessary. Not that the recipes are tricky or anything like that. Its more that they exist in lots of separate parts and trying to imagine what the whole effect will be is sometimes difficult.
On the whole, though, this is a great cookbook, one of the most fun I have seen. And the illustrations and visual design add to the pleasure of using it!
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Format: Gebundene Ausgabe
As a lifelong die hard collector of cookbooks and devoted amateur chef, this is the perfect book for those who wish to spend a little extra time to add real polish to their culinary skills and presentation. The recipes both taste and look wonderful -- there is much to be learned here, even for those with a good classical technique. Descriptions are unfailingly clear and each recipe is beautifully organized. One of those rare books where you feel compelled to cook your way from the first page on to the last.
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Format: Gebundene Ausgabe
The food at the resturant was fantastic and I seriously doubted that I could recreate such dishes as "Fetucccine with lobster bolognese sauce" but with the explicit directions and helpful suggestions, I was able to use the lobster shells to flavor the stock, then finish off the dish by adding just the right amount of tarragon and cream. Who would have thought that you would do anything but throw the shells in the garbage. It took four hours for me to make the dish but it was worth every second.
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