Singled out by food critics as one of America's top chefs, Charlie Palmer is renowned for his unfussy and unfailingly innovative cuisine. The recipes in Great American Food have been tailored, with the help of Judith Choate, to the needs, abilities, and resources of home cooks. Here are Palmer's great soups, classic pastas, and spectacular main dishes--and his glorious architecturally designed desserts. 75 full-color photos. 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. 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 by food critics as one of America's top chefs, Charlie Palmer is renowned for his unfussy and unfailingly innovative cuisine. The recipes in Great American Food have been tailored, with the help of Judith Choate, to the needs, abilities, and resources of home cooks. Here are Palmer's great soups, classic pastas, and spectacular main dishes--and his glorious architecturally designed desserts. 75 full-color photos. by food critics as one of America's top chefs, Charlie Palmer is renowned for his unfussy and unfailingly innovative cuisine. The recipes in Great American Food have been tailored, with the help of Judith Choate, to the needs, abilities, and resources of home cooks. Here are Palmer's great soups, classic pastas, and spectacular main dishes--and his glorious architecturally designed desserts. 75 full-color photos. Used Book in Good Condition