Art of Aureole
Editorial Reviews
Book Description
Charlie Palmer burst onto the culinary scene in the mid-'80s-fresh out of culinary school-and almost immediately earned three stars at the River Café from the New York Times. Growing up on a farm in upstate New York, Palmer was raised on quality produce, dairy, and meats, instilling in him a passion for the best ingredients long before it was fashionable. So with an education in classic European cooking, a commitment to hand-crafted foods, and a designer's eye for creating art on the plate, he was perfectly primed to shed new light on contemporary American cuisine. At age 28, Palmer opened Aureole and was instantly showered with accolades, establishing its stellar reputation on his talent for blending uptown drama with country inn warmth. Now in its fifteenth year of unflagging popularity, the art of Aureole's cuisine has never been more brilliant. With more than 75 signature recipes, each photographed in a bold, artful composition inspired by the character of the dish, this collection captures the enduring qualities that have made Aureole a Manhattan classic.
About the Author
CHARLIE PALMER trained at the Culinary Institute of America and apprenticed at Georges Blanc in France. In 1988, he opened Aureole, his first restaurant. He is also the author of Great American Food and Charlie Palmer's Casual Cooking and a frequent guest on the Today Show. He lives in New York City with his wife and their four sons.
JUDITH CHOATE is an award-winning writer, chef, and pioneer in the promotion of American food. A member of Women's Chefs and Restaurateurs, she is the author of 20 cookbooks and the coauthor of a great many more. This is the third book she has cowritten with Charlie Palmer. She lives in New York City.
Art of Aureole,Charlie Palmer,Judith Choate,Ten Speed Press,1580084761,Cookery,Cooking,Cooking / Wine,General,Regional & Ethnic - American - General,Regional & Ethnic - American - New England,General cookery,Northeastern & North Atlantic states,USA
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