One of Americaas most innovative and accomplished chefs gives us a book full of deliciously original recipes both for everyday meals and for memorable entertaining. Over the course of a brilliant career, David Burke has created imaginative and irresistible updates of classic American cuisine. Now he makes it easy for the home cook to master a classic dish and then add innovative touches to make it even more tempting, in what he calls contemporary classics. In addition, he includes aSecond Day Dishes, a a new and magical approach to leftovers. Here is how it works: classic Eggs Benedict with Hash Brown Potatoes and Oven-Dried Tomatoes leads to Canadian Bacon and Onion Potato Cake with Poached Eggs and Spicy Tomato Salsa, which in turn leads to Bacon, Potato, and Eggs Strudel on the second day. Traditional Broiled Shrimp with Scampi Butter and Tomato-Rice Pilaf is transformed into SautAced Shrimp with Spinach-Lasagna Roll and Crisp Spinach, and then into Shrimp Fried Rice and Sausage the next day. A Classic Chefas Salad Bowl can be turned into Carpaccio of Chefas Salad, and then Chefas Salad Bruschetta. Roast Chicken aFarmhouse Stylea with Potatoes, Mushrooms, Bacon, Onions, and Apple Cider Gravy is reconceived as Seawater-Soaked Chicken with Thyme and Poppy Seed Gnocchi, and a day later can become Chicken-Potato Pancakes with Apple-Sour Cream Sauce. New York Cheesecake becomes Grand Marnier SoufflAcs, changed on the next day into Coconut Cheesecake Beignets with Red Fruit Sorbet and Berries. From appetizers to desserts, for breakfast, lunch, and dinnera117 delectable recipes (including Titanic French Toast with Three Jams; Oh, My Cod!; Chocolate Chip UFOs; and many more of Burkeas signature whimsical creations)aa fabulous cookbook. From the Hardcover edition.CRAB Although there are many different types of crab, almost all are only available fresh locally. This is ... They can be cooked any way you would cook lobster, or prepared in an old-fashioned aquot;crab boilaquot; (be sure to use Old Bay ... Florida is home to fresh stone crab legs that can only be found cooked and frozen elsewhere.
|Title||:||David Burke's New American Classics|
|Author||:||David Burke, Judith Choate|
|Publisher||:||Knopf - 2009-04-22|