Rover's: Recipes from Seattle's Chef in the Hat
Editorial Reviews
Amazon.com
Of the great culinary traditions of the world, the French way with food remains an absolute ground zero for the Western kitchen and palate, a place to begin, a foundation from which to build anything. Julia Child had a look on her face when confronted on TV with foods of the world. It might have been a fabulous South Indian shrimp dish, a thing of dreams, and she would smack her lips appropriately and make the perfect murmurs of appreciation. But the look on her face simply said, "Well, it's not very French, is it?" Let Thierry Rautureau's Rover's bring out your latent Francophile. Here is the perfect permission to revel in some of the most glorious dishes you'll ever cook and consume.
Rover's, a small upscale Seattle restaurant is where Rautureau's level-headed passion for the French way with food met headlong all the fabulous foodstuffs of the Pacific Northwest. There's no pretension here, no orthodoxy. Just skill, improvisational talent, and years of experience. He's managed to build all that into a cookbook, written with Cynthia Nims, that will work in the home kitchen and stand out on the bookshelf for years to come. This is not a trendy cuisine that will fade into foolishness after a few years. Rover's is a root experience, a celebration of the best imaginable ingredients, and the culinary magic to transform them into memorable meals.
After brief introductions to food and wine pairing principles and seasonal menus, Rautureau divides his chapters into Salads, Soups, Cold Appetizers, Hot Appetizers, Vegetarian Main Courses, Seafood Main Courses, Meat Main Courses, Sorbets, Desserts, and the fabulous Rover's Foundation Recipes (all the stocks, flavored oils, cookies, and pastry doughs). He's particularly well-known for his vegetarian dishes. So be sure to check out the likes of Beet and Goat Cheese Tartlets with Walla Walla Sweet Onion Puree, or Red Bell Pepper Flan with Green Lentils and Rosemary Beurre Blanc. His Baked Alaskan Halibut with Morels, Ramps, and Smoked Bacon Butter Sauce is worth any effort.
Many of these recipes are challenging, and Rautureau tells you as much. But he encourages as well. He's truly an ambassador of heightened cuisine. With Rover's he extends his hand to novice and experienced cook alike to join him in his singular quest for deliciousness. Rover's couldn't serve as a better passport. --Schuyler Ingle
Book Description
Sporting his trademark fedora, Thierry Rautureau prepares for another night at Rover's, his four-star restaurant; he is about to create culinary magic. Anyone who has dined at the charming 50-seat Seattle restaurant can testify to the French-born chef 's exquisite dishes, artful presentations, and attention to creating a warm inviting atmosphere that makes you feel like you've stopped by a good friend 's home for an elegant home-cooked meal. In ROVER 'S, chef Rautureau and Northwest food writer Cynthia Nims present more than 100 recipes, including signature dishes such as Scrambled Eggs with Lime Crème Fraîche and Caviar; Whole Roasted Striped Sea Bass with Fennel, Moroccan Olives, and Thyme Vinegar; Venison Medallions with P Parsnip Ragout, Apricots, and Mustard Sauce; and Chocolate Caramel Hazelnut Cake. ROVER'S is truly a celebration of fine ingredients, dedication, perseverance, and delicious creations -all served with a tip of the hat and a French accent.
Rover's: Recipes from Seattle's Chef in the Hat
Rover's: Recipes from Seattle's Chef in the Hat,Thierry Rautureau,Cynthia C. Nims,Ten Speed Press,1580084796,Cookery,Cookery, American,Cooking,Cooking / Wine,History,Reference,Seattle,Specific Ingredients - General,Washington,National & regional cuisine,USA
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