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The Dean and DeLuca Cookbook [Paperback]

Our Price $ 23.76  
Retail Value $ 27.95  
You Save $ 4.19  (15%)  
Item Number 153370  
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Item Specifications...

Pages   563
Est. Packaging Dimensions:   Length: 1.75" Width: 7.5" Height: 9.5"
Weight:   2.6 lbs.
Binding  Softcover
Release Date   Oct 8, 1996
Publisher   Random House
ISBN  0679770038  
EAN  9780679770039  


Availability  2 units.
Availability accurate as of Dec 09, 2016 04:40.
Usually ships within one to two business days from La Vergne, TN.
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Item Description...
Overview
Accompanied by tips on adapting a variety of new and traditional ingredients to the needs of the modern kitchen, a collection of four hundred taste-tempting recipes emphasizes fresh, wholesome, and stylish foods. Simultaneous. 50,000 first printing.

Publishers 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.
David Rosengarten is the host of Taste, on the TV Food Network, one of four James Beard Award nominees in 1996 for the best national TV cooking show of the year. The New York Times remarked that  with Taste Rosengarten "reconceived the idea of what a cooking show could be. . . . He explores his subjects so thoughtfully that he makes instant experts of his viewers." He has contributed hundreds of recipes to many publications over the last fifteen years, including The New York Times, Food & Wine, and Bon Appetit. His restaurant column, "Specialities de la Maison--New York," appears every month in Gourmet magazine.

Joel Dean and Giorgio DeLuca co-founded Dean & Deluca in 1977 and continue to oversee their expanding empire.


From the Hardcover edition.
Frisee with Crisped Salmon Skin and Warm Sherry Vinaigrette

In case you shy away from the pork-fat dressing of the classic frisee, you can always turn to this lighter, but equally delicious version, which substitutes crackling salmon skin for the lardons. Broiled salmon skin is a sushi bar staple, and the ginger in this dish echoes that connection. And further interest is provided by a very sympathetic dose of sherry vinegar. A multi-culti triumph! Serves 6.

Ten 1-inch-thick slices of French or Italian bread (3 inches in diameter)
3 tablespoons olive oil
Salt and pepper to taste
Salmon skin (from a 2-pound salmon fillet) (We advise you make this dish only if you have plans for the rest of the salmon fillet!)
Half cup plus half tablespoon hazelnut oil
5 shallots, sliced thin crosswise
2 teaspoons lemon juice
3 tablespoons sherry vinegar
2 tablespoons grated fresh ginger
2 garlic cloves
12 cups frisee (curly endive), torn into pieces, washed thoroughly, and spun dry

1.        Make the croutons: Preheat oven to 350 degrees. Brush both sides of bread slices with 3 tablespoons of olive oil and season with salt and pepper. Cut into 1-inch cubes and bake croutons in oven on a baking sheet, shaking pan occasionally, until golden brown, 12 to 15 minutes.

2.        Remove salmon skin from fillet and reserve fillet for another use. Lightly brush half tablespoon hazelnut oil on both sides of salmon skin and place on preheated grill until crispy, about 2 minutes per side. (Alternatively, you can crisp it under a broiler.) Pat salmon skin dry with paper towels, cut into three-quarter-inch dice, and set aside.

3.        Combine shallots, lemon juice, sherry vinegar, ginger, garlic, half cup of hazelnut oil, salt and pepper in a small saucepan and cook the dressing over moderate heat until shallots are wilted, about 3 to 4 minutes

4.        In a large bowl toss the frisee, salmon skin, and croutons with warm sherry vinegar dressing. Divide among 6 plates and serve immediately.


Classic Manhattan Clam Chowder

New Englanders find the very idea of tomatoes in clam chowder to be abhorrent; of course, by referring to the aberration as "Manhattan clam chowder" they're overlooking the fact that their own Rhode Islanders also add tomatoes to clam chowder. And let's not forget about the hundreds of ethnic cuisines around the world that combine tomatoes with shellfish in soups and stews. Unlike the New England purists, we just don't find an intrinsic problem with clams and tomatoes. We do find, however, that most Manhattan clam chowder served in restaurants is positively awful: thin, unclammy, often tasting like vegetable soup out of a can with a few canned clams thrown in. Try the following recipe, and you'll see how good this soup can be. Serves 6.

48 cherrystone clams
A little bottled clam juice (if necessary)
Quarter pound bacon, cut into quarter-inch dice
1 large onion, peeled and cut into quarter-inch dice
1 celery stalk, cut into quarter-inch dice
1 carrot, cut into quarter-inch dice
2 medium russet potatoes, peeled and cut into half-inch cubes
28-ounce can plum tomatoes, drained and coarsely chopped
2 teaspoons fresh thyme leaves

1.        Wash the clams well under cold running water in colander. Place clams in a large pot, and add enough water to cover clams by 2 inches. Cover the pan and place over high heat.

2.        When the water comes to a boil, give the pan a good shake. Turn the heat to low, and cook clams another 30 seconds or so. Remove from the heat, and take out all the clams that have opened, using a slotted spoon. If any clams remain closed, put back on the heat, with the lid on the pan, and cook another 1-2 minutes. Remove remaining clams, reserve, discard any clams that have not opened

3.        Pour the clam juice through a fine strainer and set aside. You will need 6 cups of broth. If you have more than enough clam broth, reduce it to 6 cups. If you have too little clam brother, add some bottled clam juice or water to make 6 cups total.

4.        Put the bacon into a large, heavy saucepan and cook over moderate heat, stirring, until the bacon begins to brown. . Pour off excess fat, leaving behind the bacon and about 3 tablespoons of fat in the pan.

5.        Add the onion, celery, and carrot to the pan and cook until soft, about 10 minutes. Add potatoes, and cook mixture for 10 minutes more. Add tomatoes and reserved clam juice to the pan. Bring chowder to a boil over high heat.

6.        While chowder is coming to a boil, remove clams from their shells and chop coarsely. Add to chowder and reduce heat to low. Add thyme leaves. Cook over low heat for another 5 minutes; check to make sure potatoes are soft and chowder is well seasoned. Remove and allow to sit for 5 minutes. Serve in warm bowls.


Dean & Deluca's Tuna Sandwich with Carrots, Red Onion, and Parsley

We sympathize with the purists when it comes to tuna salad sandwiches: the combo of canned tuna, just a little mayo, and just good white bread is an eternal verity. But we have developed this fancier variation that is also delicious. It preserves the tuna flavor, it's not too rich, it's loaded with crunchy vegetables, and it flies out of the store every day. Makes 6 sandwiches.

4 six-ounce cans drained chunk white tuna in water
6 tablespoons finely chopped carrots
Half cut plus 1 tablespoon finely chopped red onion
6 tablespoons chopped fresh parsley
6 tablespoons finely chopped celery
3 scallions, finely chopped
One and a half cups of your favorite mayonnaise
1 small garlic clove, peeled and crushed
3 tablespoons lemon juice
Salt and pepper to taste
6 rolls
Lettuce and tomato as accompaniments

1.        Put the tuna in a large bowl. Mash. Add the carrots, onion, parsley, celery, and scallions.

2.        Place the mayonnaise in a small bowl. Add the crushed garlic clove and the lemon juice. Add the mayonnaise mixture to the tuna. Mix together. Add salt and pepper to taste. Serve on rolls with lettuce and tomato.


From the Hardcover edition.

Buy The Dean and DeLuca Cookbook by David Rosengarten, Joel Dean, Georgio Deluca & Lori Longbotham from our Christian Books store - isbn: 9780679770039 & 0679770038

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More About David Rosengarten, Joel Dean, Georgio Deluca & Lori Longbotham

Register your artisan biography and upload your photo! David Rosengarten is the host of Taste, on the TV Food Network, one of four James Beard Award nominees in 1996 for the best national TV cooking show of the year. The New York Times remarked thatwith Taste Rosengarten "reconceived the idea of what a cooking show could be. . . . He explores his subjects so thoughtfully that he makes instant experts of his viewers." He has contributed hundreds of recipes to many publications over the last fifteen years, including The New York Times, Food & Wine, and Bon Appetit. His restaurant column, "Specialities de la Maison--New York," appears every month in Gourmet magazine.
Joel Dean and Giorgio DeLuca co-founded Dean & Deluca in 1977 and continue to oversee their expanding empire.

From the Hardcover edition."

David Rosengarten currently resides in New York City, in the state of New York.

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Reviews - What do our customers think?
Good Reading, Great Recipes  Dec 31, 2007
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  Jun 16, 2006
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  Jan 9, 2006
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.
 
Not the only book you'll ever need, but one of the best.  Nov 2, 2003
This is a very useful "contemporary American" cookbook- It's well-written, informative, and full of great recipes. It's pretty ecclectic, and I find myself disappointed sometimes when I try to look something up in the index and it isn't there. It's kind of like asking your braniac friend a question and they don't have the answer- you kind ofassume that they do. This book is so good at what it does you assume it's good at everything. The biggest problem with this book is that it doesn't have all the answers. The greatest thing is that all the answers it has are correct. This isn't one of those utility cookbooks you use like "Joy of Cooking" or "Fanny Farmer." You might not find a gravy recipe, but if you want to serve a dynamite meal to guests without looking like you were trying to get all fancy, this is a great book. And let me reiterate that there's a lot more than recipes in this book- it's also very informative. The continuous use of the third-person plural (The "Royal WE") is a bit annoying, but it's clear that this is David Rosengarten having to prentend that two guys named "Dean" and "Delucca" actually wrote it. Not terribly friendly to dieters, this book is nevertheless not all about fat and carbs. Just lots of good food. Really, really good food.
 
Great for Regional Basics  Jul 15, 2003
This is the best cookbook I own. Granted I'm in a phase of cooking where I can make a slew of pasta dishes, but now I want to branch out a little. This book provides clear and concise recipes for all my favorite "basic" dishes, from quesadillas and matzo balls to thai curries and falafels. The authors also give tips on seemingly simple things such as making fluffy rice, buying fish smoking meat, as well as in depth descriptions of grains, seafood, veggies etc. in their many varieties.

What I love most about this book is that it allows the reader to master the basic recipe before it provides another trussed up version. If I want french onion soup, I don't want someone else's fancified take. I want one that tastes damn good and takes me back to France in the winter. (And it does too!)

This book is for the seasoned and novices alike who love good unadulterated regional basics with the occasional fancy versions thrown in too.

 

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