From the first pale-green shoots of April asparagus to December's robust porcini and creamy sunchokes, food at its seasonal peak offers brilliant flavors. ......more
From the first pale-green shoots of April asparagus to December's robust porcini and creamy sunchokes, food at its seasonal peak offers brilliant flavors. In Fresh from the Market, Chef Laurent Tourondel presents fantastic recipes based on the seasonal, market-driven cooking philosophy that has made him one of America's most successful chefs and restaurateurs.
This richly photographed cookbook covers cocktails, appetizers, soups, salads, main dishes, and desserts, along with complete menus for special occasions like an autumn wine harvest dinner or a festive New Year's Eve feast. Chef Tourondel selects the freshest seasonal ingredients and maximizes their flavors with simple cooking techniques.
Whether cooking with fava beans in spring, littleneck clams in summer, butternut squash in fall, or Meyer lemons in winter, Fresh from the Market shows home cooks how to create incredible dishes from each season's glorious bounty.
Laurent Tourondel created the popular BLT Restaurants (Bistro Laurent Tourondel). Chef Tourondel continues to oversee operations for restaurants around the world in destinations such as New York, Miami, Las Vegas, Scottsdale, Atlanta, Charlotte, Honolulu, and Hong Kong. Chef Tourondel was named Bon Appetit's Restaurateur of the Year in 2007 and has worked at Relais & Chateaux's La Maison Troisgros in France and at Cello in New York City. He is also the author of two other cookbooks, Bistro Laurent Tourondel and Go Fish, both from Wiley.