Product Details

• Amazon Sales Rank: #1483873 in Books
• Published on: 2004-03-01
• Released on: 2004-03-01
• Original language: English
• Binding: Hardcover
• 1 pages

From Publishers Weekly
Palmer is owner/chef of Manhattan's consistently top-rated Aureole, and his first cookbook reflects the elegance and high standards of that and his other restaurants. While cookbook writer Choate's experience helps make this fare more accessible to the home cook, the recipes here belong to an exacting restaurant tradition and call to mind the works of Chicago chef and author Charlie Trotter. Spice-Seared Cervena Venison with Apple-Turnip Conserve, Marinated Leeks, and Caramel Jus; Preserved Duck Salad Roulade with Roquefort Vinaigrette; and Four-Grain Vegetable Risotto (which requires pre-cooking millet, oat groats, kasha and bulghur separately) are among the dishes that challenge and reward the focused home cook. Margin notes from both authors add to information in recipe headers but sometimes border on cute. Alongside Soft Potato Ravioli with Truffle Pan Sauce (in the chapter titled "Some Simple Foods"), Choate notes that mushrooms can substitute for the truffle, but warns "Don't tell Charlie." Palmer turns clever tricks with meat and its derivatives: Mushroom-Crusted Lamb Chops with Balsamic Jus are coated with fresh and dried mushrooms, and Roasted Halibut "T-Bone" with Beef Juices is basted with veal stock. A few dishes (Vegetable Couscous) are simple and flavorful, and, as Choate repeatedly points out, components of most complex recipes can be prepared in advance. The majority of the recipes, however, remain labor-intensive. That is, after all, the success-secret of chefs like Palmer.
Copyright 1996 Reed Business Information, Inc.

From Library Journal
Palmer is the chef/owner of Aureole, a three-star restaurant in New York City, and partner in two other Manhattan restaurants. His spectacular creations may not be what most people envision when they think of "great American food," but they certainly qualify as "great food": Sauteed Foie Gras with Savory Corn Cakes, Caramelized Duck Breast with Nicoise Olives and Lemon Confit. Palmer and food writer Choate have made the recipes clear and understandable, emphasizing advance preparation whenever possible, and "Notes from Charlie" and "from Judie" make them even more accessible. But there's no denying that these are restaurant dishes, not for everyday cooking. More than 100 color photographs, some full-page, illustrate the recipes, the restaurants, and the ingredients. A luxurious book; for libraries serving foodies and other large collections.
Copyright 1996 Reed Business Information, Inc.

From Booklist
New York City chef Charlie Palmer, celebrated for his Aureole restaurant, advocates the use of the finest available ingredients. The care he lavishes on his restaurant is reflected in this cookbook, which seeks to duplicate his cuisine in the home. Coauthor Judith Choate has tested Palmer's recipes on a two-burner stove, and though the chef's techniques prove reproducible, his ingredients will challenge anyone outside America's major urban areas. (Even his list of sources for ingredients offers no counsel outside New York and New Jersey.) Beef tenderloin with foie gras^-stuffed morels makes elegant restaurant dining, but it does stretch the concept of "American" cooking to its outermost limits. As a record of Palmer's talent for outstanding, eye-catching presentation, the book's lavish illustrations raise appetites immediately. For comprehensive collections. Mark Knoblauch