- Gebundene Ausgabe: 400 Seiten
- Verlag: Broadway (13. Oktober 1997)
- Sprache: Englisch
- ISBN-10: 0385482108
- ISBN-13: 978-0385482103
- Größe und/oder Gewicht: 21,5 x 2,6 x 26,1 cm
- Durchschnittliche Kundenbewertung: 6 Kundenrezensionen
- Amazon Bestseller-Rang: Nr. 830.715 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Alfred Portale's Gotham Bar and Grill (Englisch) Gebundene Ausgabe – 13. Oktober 1997
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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.
The author explains why he uses particular combinations of foods, how he builds flavors, and the reasons for preparing ingredients in a particular way.Alle Produktbeschreibungen
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!
Die neuesten Kundenrezensionen
The flavor principles introduced are noteworthy, however, they can be achieved in a much less labor intensive manner. Lesen Sie weiter...Am 24. Mai 2000 veröffentlicht
Not only is the cookbook photographed wonderfully, the contents are substantive and the reader learns from Portale. Lesen Sie weiter...Am 7. Dezember 1999 veröffentlicht