Product Description

With multimillion-dollar shops in New York and Washington and coffee bars everywhere, Dean & DeLuca has dominated the movement to upgrade the American palate and is now a household name for top-notch ingredients and culinary style. Dean & DeLuca's 400 recipes draw upon the world's greatest cuisines to provide a cookbook for quality and health-conscious cooks. Line drawings.

Product Details

• Amazon Sales Rank: #135982 in Books
• Published on: 1996-10-08
• Released on: 1996-10-08
• Original language: English
• Number of items: 1
• Binding: Paperback
• 563 pages

Amazon.com Review
Any food fan visiting the culinary emporium Dean & DeLuca for the first time can't help but be overwhelmed by the possibilities--rows upon rows of the high quality ingredients that almost make you wish you were in the catering business so you could spend your days, and your clients' money, stocking up at the store. Now Dean & DeLuca has sponsored a cookbook that is as chock full of eye-popping food as the store itself. The Dean & DeLuca Cookbook is bulging with 400 recipes, many inspired by the pan-International trend in cuisine that is America's contribution to the world of cooking. David Rosengarten, the book's writer, is a television cook who brings a distinctive voice to the proceedings.

From Publishers Weekly
Dean and DeLuca, famous proprietors of the New York City gourmet-food store that bears their names, present themselves as the Thomas Jefferson of what they call the American Gastronomic Revolution, as if it were they who declared our independence from a diet of Mrs. Paul's Fishsticks. But the attitude is largely forgivable, because it's packaged with what is, in fact, a terrific and exhaustive cookbook. Developed by TV's Food Network host Rosengarten, the collection begins with a somewhat self-serving intro that is followed by such chapters as Salads; Soups; Rice, Beans, and Grains; Fish and Shellfish; Meats. There is no dessert section. Chapter introductions offer generalized tips on purchasing, preparing and cooking ingredients. The authors are purists in all things, regardless of the cost in money, time or labor: whole fish is better than fillets; lump charcoal is better than briquettes, but you should really use hardwood, preferably mesquite. Concerning the preparation of steaks, they have contempt for home broilers (not hot enough) but offer a good word for pan-frying in a bit of butter and olive oil. Many of the 400 recipes draw on Asian (Grilled Japanese Eggplant with Orange-Sesame Miso Sauce), Mexican (Ancho- and Chipotle-Rubbed Pork Loin, roasted in a clay pot) and regional American influences (Rack of Cervena with Texas Barbecue Sauce), as well as standard French (Bouillabaisse in Three Courses) and Italian (Roasted Tomato Sauce with Pancetta and Herbs) cooking. Obsessive foodies can follow the recipes to a tee. But even cooks who have not, from childhood, dreamed of raising quail and growing Belgian endive in their backyards will find inspiration for their own experiments. Good Cook main selection; author tour.
Copyright 1996 Reed Business Information, Inc.

From Library Journal
Dean and DeLuca opened their first shop in New York City 20 years ago, long before most cooks had even heard of arugula, sun-dried tomatoes, and pesto; today Dean & DeLuca may be the most famous gourmet market in the country, with a branch in Washington, D.C., and coffee bars in other cities. In this ambitious cookbook, these upscale purveyors, with food writer Rosengarten, offer hundreds of recipes that reflect how much the American food scene has changed in those 20 years. There is a certain amount of self-promotion, but the authors' enthusiasm for their subject is usually engaging enough to compensate for it. The recipes are sophisticated and eclectic, encompassing a range of cuisines, from Asian to Mediterranean to Latin American, as well as classic-but updated-French and others. The authors also present a huge amount of information on all sorts of ingredients and techniques, making this useful as both a reference and a source of imaginative and enticing recipes. Highly recommended.
Copyright 1996 Reed Business Information, Inc.

Customer Reviews

Good Reading, Great Recipes
I spent 2 hours last night just reading half of the seafood section and was just thrilled! The book is well written and very informative. If you've ever wondered about the different types of tuna, clams, crab, scallops, how to prepare and EAT a whole fish (and which are the best to cook whole), which varieties to avoid, or just want some good options for tempura or breading... then enjoy. I bought this for my brother and one for mysleft for Christmas. I am now getting another for my sister. We all love food and love to cook. This is a must for anyone that loves food or loves someone that loves food (and just loves to eat).

great recipes, lousy binding
I hate to judge a book by its binding, but with a cookbook, even a paperback...you expect it to hold together for more than two uses. The recipes here are caloric, innovative, challenging and delicious. But the book falls to pieces quickly and it's all downhill from there. Maybe a spiral next time? Anything would help.

great content.

One of the real go-to books
I have dozens upon dozens of great cookbooks, but I find that I consistently begin with only a handful of them when looking for a good recipe: Joy of Cooking, Bittman's How to Cook Everything, and this great Rosengarten offering. Try making the beef carbonnade - he suggests adding prunes, which works incredibly well.