Cooking with Curtis by Curtis Stone

Cooking with Curtis by Curtis Stone

Three steps to astonishing meals.

Divided by season, Cooking with Curtis features such traditional ingredients as lamb, chocolate and rhubarb along with scallops, vanilla and even truffles. Professional chef Curtis Stone points out that his dishes are often chosen from a restaurant menu, but are rarely prepared at home. He selects 24 ingredients, then offers three different recipes for each: one for beginner cooks, one for the experienced and the last for the adventurous. This three-step approach ingeniously builds confidence in even the most timid cook. After all, cooking basics can be mastered by anyone -- and this book promises that a complex dish can successfully be prepared by following Chef Stone's expert directions.

Recipes include: Tagliatelle of white truffles from Alba King prawns with caramelized endive Roasted sea scallop wrapped in pancetta with tomato and gremolata Zuppa ribolita (lentil soup with vegetables) Classic apple tarte tatin with vanilla ice cream.

Cooking with Curtis serves up a remarkable repertoire of delightful dishes for cooks of all levels of expertise.

Curtis Stone is an internationally known chef, award-winning restaurateur, TV host, and New York Times bestselling author. Born in Melbourne, Australia, Curtis first found his passion for food while watching his grandmother, Maude, make her legendary fudge. After completing culinary school, he took a job at the Savoy Hotel in Melbourne before heading to London, where he honed his skills under legendary three-star Michelin genius, Marco Pierre White. While living in London, Curtis appeared in several U.K. cooking shows before catching the eye of television producers in Australia and the United States. Curtis hosts and appears on numerous primetime television shows, including his most recent project as mentor on Food Network's hit show All-Star Academy. Coming full circle, Curtis opened his first solo restaurant, Maude (named after his grandmother), in Beverly Hills in February 2014. Maude has received rave reviews from the James Beard Foundation (Best New Restaurant semifinalist), Time/Travel & Leisure (one of the best new restaurants in the world), Eater LA (2014's Restaurant of the Year), LA Weekly (2014's Best New Restaurant), Los Angeles Magazine (four out of four stars), Angeleno, and more.

SKU	Nicht verfügbar
ISBN 13	9781552858172
ISBN 10	1552858170
Titel	Cooking with Curtis
Autor	Curtis Stone
Buchzustand	Nicht verfügbar
Bindungsart	Paperback
Verlag	Whitecap Books Ltd.
Erscheinungsjahr	2006-11-01
Seitenanzahl	160
Hinweis auf dem Einband	Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden.
Hinweis	Nicht verfügbar