The Magician in the Hat reveals his secrets

books:


	• Rover's: Recipes from Seattle's Chef in the Hat Thierry Rautureau, Cynthia C. Nims Ten Speed Press, 2005 - 244 pages average customer review:based on 2 reviews view larger image
	for more information click here

The Magician in the Hat reveals his secrets

The secrets are out! Thierry has lifted the curtain on the magic show he runs at his Seattle restaurant. Rover's Restaurant has and does define the superlative in Seattle and I think even transcends the category. Every detail is superb and the dining is an prix fixe experience. With this cookbook, now you can try and try to replicate the delicate and wonderful flavors in your own kitchen. Although the recipes are complex, they are also simple and not too intimidating (or is that wishful thinking). The steps to each dish are well explained and the preparation tips and ideas are very helpful. I also appreciate a lot of the substitution ideas that can accelerate the process. I expect to apply the techniques I am learning on other recipes too.

As you will find in the description, the menu is a combination of French continental together with various influences from around the world.

I am only through about 1/2 the recipes so far and I am extemely pleased. This book is well written and enjoyable to read. I think it would make an excellent gift to yourself. You will be gratified and proud to create any of these dishes and be very pleased to consume them! Get this before your friends do!

Please also note a typesetting error on page 169. Go ahead and see if you detect the missing ingredient in the Pinot Noir Sorbet. It needs 3/4 cup of sugar.

for more information click here

The Chef in the Hat creates more magic!

Ever since I first dined at Rover's, 12 years ago, it has been my favorite restaurant, and the yardstick by which I measure all other restaurants. The food, the presentation, the imagination, the service, the ambiance, the wine, and the personalities all combine for an experience that, time after time, reaches perfection. With that in mind, I have been eagerly awaiting the publication of this book to find out how the Chef in the Hat does it, and how I can try to duplicate it at home.

Thierry and Cynthia have been able to capture the essence of Rover's in this beautiful book, with a list of recipes that is both intriguing and enticing, without creating a "This was done by a trained professional, and should not be attempted at home," coffee table book (as so often is the case from well known chefs). There are amazing recipes here that can be prepared in a home kitchen, with outstanding results. The reason for this is that Thierry has suggestions about de-intimidating the recipes. He gives you suggestions for options from the full blown recipe to less demanding preparations, with more common ingredients. He acknowledges that the home chef does not have an army of minions and an unlimited pantry saying, "I'd rather have you cook the recipe and enjoy it without garnish, rather than have you panic about shrimp roe and chervil sprigs!" But, oh, what wonderful results!

The book is also a pleasure to read, as Thierry's charisma, humor and touching recollections about home and family add considerable warmth and charm, much like his visits to the tables do at Rover's.

This book will sit on my shelf, alongside books from Charlie Trotter's, the French Laundry, and Jean-Louis. The difference is that within a few months it will not look new, like the others do. Instead, I expect that it will look like my copy of Julia Child's, Mastering the Art of French Cooking, with a broken spine and loose and spattered pages, from frequent use.

for more information click here

Sporting his trademark fedora, Thierry Rautureau prepares for another night at Rover?s, his four-star restaurant; he is about to create culinary magic. Anyone who has dined at the charming 50-seat Seattle restaurant can testify to the French-born chef ?s exquisite dishes, artful presentations, and attention to creating a warm inviting atmosphere that makes you feel like you?ve stopped by a good friend ?s home for an elegant home-cooked meal. In ROVER ?S, chef Rautureau and Northwest food writer Cynthia Nims present more than 100 recipes, including signature dishes such as Scrambled Eggs with Lime Crème Fraîche and Caviar; Whole Roasted Striped Sea Bass with Fennel, Moroccan Olives, and Thyme Vinegar; Venison Medallions with P Parsnip Ragout, Apricots, and Mustard Sauce; and Chocolate Caramel Hazelnut Cake. ROVER?S is truly a celebration of fine ingredients, dedication, perseverance, and delicious creations ?all served with a tip of the hat and a French accent.

for more information click here