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Harold Dieterle's Kitchen Notebook: Hundreds of Recipes cookbook

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Books : Cooking : English
 

Many
chefs keep notebooks in their kitchens, filled with recipe ideas, new ways to use an ingredient, and records of what did
or did not work. But how often do ordinary food lovers get to peek inside? Now Harold Dieterle-- chef-owner of New York
City's popular restaurants Perilla, Kin Shop, and The Marrow, and Season 1 champion of the hit TV show Top Chef-- pulls
back the curtain to give every home cooks a look inside his kitchen. Incorporating his eclectic mix of New American,
Italian, Thai, and German influences, this cookbook offers restaurant-caliber dishes that can be easily prepared at
home. While each dish comprises several elements, one standout ingredient or component will be identified in each
(starred here) and accompanied by Harold's notebook entry sharing why that ingredient is so special and offering a
number of additional ways to use it. Dishes include: Fresh Ricotta Cheese* with Acorn Squash Tempura, Truffle Honey, and
Toasted Bread; Wild Chive* Tagliatelli with Shrimp, Cuttlefish, Shallots, and Sea Urchin Sauce; Roasted Whole Chicken
with Spaetzle*, Chestnuts, and Persimmons; Grilled Venison Sirloin with Potato-Leek Gratin, Swiss Chard, and
Huckleberry* Sauce; Warm Flourless Chocolate and Peanut Butter Souffl? Cake with Coffee Cr?me Anglaise*; and many
more!



If you liked Harold on "Top Chef" - get this cookbook! Filled with delicious
recipes and beyond gorgeous photos! There are (like the cover states) HUNDREDS of recipes, tips, and techniques for
"cooking like a chef at home". The recipes ARE "chef like" - such as his "Red Romaine and
Hearts of Palm Salad with Manchego, Mango, and Macadamia Nuts" (page 25), his "Crispy Soft-Shell Crab with
Ramp Kimchi and Spicy Passion Fruit Sauce" (page 72), his "Wild Chive Tagliatelle with Shrimp, Cuttlefish,
Shallots, and Sea Urchin Sauce" (page 148), and his "Whole Roasted Duck with Toasted Almonds, Balsamic
Vinegar, Wild Rice, and Bing Cherry Sauce" (page 268). But don?t let the gourmet index in this book keep you from
trying the recipes. Harold has mapped out each recipe like a science - providing useful tips along the way for each
ingredient for a spotlight. I would recommend this cookbook to those who have a little more experience in the kitchen
than most. All in all - a beautiful book and a gem to have. 

- Blaise Doubman, Amazon.com                                                             

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