Harold Dieterle's Kitchen Notebook: Hundreds of Recipes, Tips, and Techniques for Cooking like a Chef at Home.

Dieterle, Harold and Friedman, Andrew.

Picture of Harold Dieterle's Kitchen Notebook: Hundreds of Recipes, Tips, and Techniques for Cooking like a Chef at Home.
He lets you inside his kitchen, sharing dishes that you’d expect to find in a restaurant, but which can be easily prepared at home. His book is an eclectic mix of influences, including New American, Italian, Thai and German. Unusual dishes we really like include Tomato and Garam Masala Soup with Yellow Lentils, Basil and Tofu; Asparagus Gnudi with Thyme, Brown Butter and Parmesan Broth; his whole, useful page on bone marrow; the Roasted Veal Chop with Parmesan Butter Beans and Escarole, and every single one of his desserts. You will learn a lot from this man.

$69.95
$7.95

SKU: 9781455528639


Description

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 the Season 1 champion of the hit TV show Top Chef - pulls back the curtain to give every home cook a look inside his kitchen. Incorporating his eclectic mix of New American, Italian, Thai and German influences, this cookbook offers restaurant -calibre 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 Souffle Cake with Coffee Creme Anglaise*; and many more!

Book Details

Author Dieterle, Harold and Friedman, Andrew.
Format HC
Publisher Grand Central Life and Style.
Number of Pages 384
Publish Date 1/01/2014
Catalogue May18
Catalogue book number 99