MORE BOOKS THAT COOK: Recipes from New Cookbooks
-- Restaurants and Institutions, 11/18/2008 12:14:00 PM
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Chanterelle: The Story and Recipes of a Classic Restaurant, by David Waltuck with Andrew Friedman (Taunton, $50) is an oversized tribute to the dishes that have helped cement the Waltuck’s reputation as hosts of the highest order.
Although most recipes pay homage to French roots and luxurious ingredients, the steak recipe draws on multiple culinary influences.
RECIPE: Beef Rib-Eye with Sun-Dried Tomato Coulis, Chiles and a Drizzle of Goat Cheese Cream
The Culinary Institute of America Cookbook, the newest title from the famed CIA, aims primarily at the home cook, but its recipes shine with the same impeccable standards that make the school the nation’s leading culinary school.
It’s a hefty tome with color photographs and some illustrated techniques. For basic recipes such as scones, stir-fried scallops and chocolate mousse, the book will serve well as a reliable, go-to source. But it also has lovely twists such as pea soup that’s subtly Thai spiced.
RECIPE: Sauteed Tofu with Red Curry Paste, Peas, Scallions and Cilantro
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