Other books byRick Tramonto
Scars of a Chef
The Searing Story of a Top Chef Marked Forever...
Rick Tramonto started as a high school dropout working at Wendy’s; he became one of the hottest celebrity chefs in the world. Yet his rise to culinary success was marked with tragedy, loss, and abandonment. As a teenager, Rick worked to support the family when his father (who had Mob ties) went to prison. As a young adult, he struggled with a learning disability and drug addiction. Yet as a chef, he rose rapidly to culinary stardom, earning rave reviews and eventually opening the famous four-star establishment Tru. From the outside, it looked like he had everything he ever wanted; his lifelong hunger for meaning should have been more than met. But on the inside, his life and his marriage were falling apart. And then, one night, a voice on the radio changed everything. Containing recipes and color photos, Scars of a Chefis the mesmerizing rags-to-riches memoir of one chef’s journey through the highest heights and the lowest lows of the culinary world . . . and his search for something that would finally heal his wounds and sustain him through even the darkest times.
180 Simple, Robust Recipes Inspired by the...
Praise for Brasserie T and American Brasserie "Finally, a great modern American cookbook full of accessible recipes for classic dishes with big, bold, bodacious flavors." --Mark Miller, author of Tamales "For many, many years we've enjoyed the great restaurants of France--the brasseries. Now we not only have the brasserie experience on our shores at Brasserie T, we have the book, American Brasserie, to bring these flavors home in. Vive la Rick and Gale! --Norman Van Aken, Chef-Owner, Norman's, Miami "There is a tendency to assume that cutting-edge chefs are incapable of simplicity. The food at Brasserie T shatters that illusion; Tramonto and Gand's food couldn't be more accessible, and yet the dishes manage to dazzle at the same time. This is hearty, rustic eating at its finest." --Chicago Tribune "Brasserie T.is one of the top new restaurants in the country." --Bon Appetit "Gale Gand is considered to be one of the best pastry chefs working today, and she deserves ever accolade she gets. She makes desserts so good you won't believe your mouth or your eyes." --Chicago Sun-Times "Tramonto and Gand put together meals of imaginative diversity." --Food & Wine Visit us online at http://www.mcp.com/mgr/cooking
A Cookbook from the Legendary Chicago Restaurant
The opening of Tru in Chicago was the long-anticipated culmination of the dreams of executive chef Rick Tramonto and his partner, executive pastry chef Gale Gand. There Tramonto and Gand are free to unleash their superb culinary imaginations, serving wildly creative fare best described as progressive French-inspired cooking anchored in the finest European traditions. Tru reveals the secrets of Tramonto and Gand’s award-winning cuisine–techniques and recipes they have evolved over the past twenty-five years of preparing some of the most delectable food in the world. This glorious cookbook, illustrated with more than sixty photographs by the renowned photographer Tim Turner, offers more than seventy-five never-to-be-forgotten Tru favorites–starting with first courses such as Ricotta Gnocchi with Parmegiano-Reggiano Cream; greens such as Lemon Balm Salad with Yuzu Soy Dressing; and entrees including Black Trumpet Mushroom—Crusted Ahi Tuna and Roasted Beef Tenderloin with Truffled Potato Puree. Gale Gand provides recipes for an irresistible array of cheese courses and a variety of exquisite desserts, including Apricot Tart Tatin and Fromage Blanc Mousse with Blueberry Stew. Masterfully written recipes with careful attention to detail and easy step-by-step instructions will enable cooks of all levels to prepare and present unforgettable meals, enhance the dining ambience, and enjoy the taste of Tru perfection at home. Award-winning sommelier Scott Tyree suggests wines to complement every course. Tramonto and Gand also share the remarkable story of how they became two of the world’s great chefs and how they made Tru a four-star restaurant. On every page, Tru reflects an abiding love for food, a great passion for the table, and attention to all that goes into producing superb meals. Tru is the ultimate cookbook for anyone who appreciates food as inventive as it is beautiful.
Little Bites of Delight Before the Meal Begins
Amuse-bouche (pronounced ah-myuz boosh) are today what hors d'oeuvres were to America in the 1950s: a relatively unknown feature of French culinary tradition that, once introduced, immediately became standard fare. Chefs at many fine restaurants offer guests an amuse-bouche, a bite-sized treat that excites the tongue and delights the eye, before the meal is served. Nobody does it better than the celebrated executive chef/partner of Chicago’s Tru, Rick Tramonto. Amuse-bouche are a fa-vorite of diners at Tru, many of whom come expressly to enjoy the “grand amuse"--an assortment of four different taste sensations. Amuse-Bouche offers an array of recipes, from elegant and sophisticated to casual and surprising—but always exquisite—that will inspire home cooks to share these culinary jewels with their guests. From Black Mission Figs with Mascarpone Foam and Prosciutto di Parma to Curried Three-Bean Salad, from Soft Polenta with Forest Mushrooms to Blue Cheese Foam with Port Wine Reduction, Tramonto’s creations will embolden the novice and the experienced cook alike to experiment with unfamiliar ingredients and techniques. Organized by type of amuse and season of the year, the book also includes a directory of sources for specialty products. With more than a hundred recipes and with fifty-two full-page color photographs by James Beard Award--winning photographer Tim Turner, Amuse-Bouche enchants the eyes as much as an amuse pleases the palate.