This collection of more than 100 favourite recipes from the acclaimed restaurant Cioppino's Mediterranean Grill highlights fresh ingredients and the cucina natural style of cooking. From Italian classics such as risotto and pasta to New World-inspired fish and seafood dishes, updated versions of much-loved desserts and an extensive section of stocks, flavoured oils, sauces, confit, vegetables and pasta dough, the recipes are easy to follow yet sophisticated and written with the home cook in mind. Beautifully designed and packed with colour photographs, Cioppino's Mediterranean Grill is a special book for those passionate about food, wine and extraordinarily accomplished cooking.Wild Salmon Galantine with Herb Sauce and Celeriac-Apple Remoulade COLD APPETIZERS a#39; 22 COLD APPETIZERS ai 23. G ALANTI N E 1 ... Top with the last well-squeezed gelatin leaf. Fold one long edge of the plastic wrap over the fish, then tuck in the ends and roll up tightly. ... (If you do not have a vacuum machine, tightly wrap the salmon in lots of additional plastic wrap so that it is well sealed.)anbsp;...
|Title||:||Cioppino's Mediterranean Grill|
|Author||:||Pino Posteraro, John Sherlock, Gerard Boyer|
|Publisher||:||Douglas & McIntyre - 2007|