Trellis Cookbook: Expanded Edition
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Book Overview
The Trellis Restaurant, located in Colonial Williamsburg, is one of the finest and most innovative restaurants in the country today. Now, award-winning chef Marcel Desaulniers shares his original, yet traditionally inspired, recipes in a cookbook that truly captures the informal elegance of the restaurant itself.
With Desaulniers's simple, easy-to-follow directions, anyone can re-create the Trellis hallmarks -- Curried Apple and Onion Soup, Shiitake Mushroom P t , Chesapeake Bay Clam Chowder -- that will start off any meal with panache. Go on to enticing entr es such as Smoked Catfish with Country Ham, Grilled Duck Breast with Raspberries and Macadamia Nuts, and Loin of Lamb with Fennel and Curry. Pumpkin and Currant Bread and Black Pepper Brioche are the perfect accompaniments to any meal, and delectable desserts -- Strawberry Papaya Sorbet and Death by Chocolate -- provide luscious finales.
A new chapter -- twenty of the restaurant's most requested dishes -- and a unique feature, "the Chef's Touch," in which Desaulniers offers his secrets and advice, make The Trellis Cookbook the culinary chef d'oeuvre of new American fare -- and the ideal addition to every cook's home library.
With Desaulniers's simple, easy-to-follow directions, anyone can re-create the Trellis hallmarks -- Curried Apple and Onion Soup, Shiitake Mushroom P t , Chesapeake Bay Clam Chowder -- that will start off any meal with panache. Go on to enticing entr es such as Smoked Catfish with Country Ham, Grilled Duck Breast with Raspberries and Macadamia Nuts, and Loin of Lamb with Fennel and Curry. Pumpkin and Currant Bread and Black Pepper Brioche are the perfect accompaniments to any meal, and delectable desserts -- Strawberry Papaya Sorbet and Death by Chocolate -- provide luscious finales.
A new chapter -- twenty of the restaurant's most requested dishes -- and a unique feature, "the Chef's Touch," in which Desaulniers offers his secrets and advice, make The Trellis Cookbook the culinary chef d'oeuvre of new American fare -- and the ideal addition to every cook's home library.
Format:Paperback
Language:English
ISBN:0671748424
ISBN13:9780671748425
Release Date:January 1992
Publisher:Simon & Schuster
Length:400 Pages
Weight:1.54 lbs.
Dimensions:0.9" x 7.3" x 9.2"
Customer Reviews
3 ratings
It is like being there!
Published by Thriftbooks.com User , 16 years ago
After dining at the Trellis Restaurant I had to have the cookbook that contained some of the recipes I had eaten there. What a wonderful place to have been and now I can somewhat enjoy the recipes in my own kitchen. Thanks to the chef.
Excellent overall collection with addition of His Top 20
Published by Thriftbooks.com User , 23 years ago
I'm a real fan of Desaulniers. His stuff is solid, well-done and sophisticated in style and taste, but not beyond the abilities of most of us at home. In fact, he targets this stuff for us, even testing on our kind of equipment.This is another of those seasonal approaches, with recipes and menus provided for the four seasons. Helpful in each recipe is an equipment list as well as my favorite: The Chef's Touch in which he adds advice about preparation and/or service or background on how this dish came about, or substitutions one might use, etc. Basics on equipment, techniques and sources are included.You can tell that care is taken to aid us who put his talents and creations to use in our own homes. Particularly out of this collection do I enjoy serving the Braised Tenderloin of Beef with Mushrooms, Raisins, Figs and Red Wine.
feedback from a former employee
Published by Thriftbooks.com User , 25 years ago
First, I admit I used to work at the Trellis for 3 years and loved it. I have the hardcover version of this book but am contemplating getting the paperback just for the gazpacho recipe. Nice recipes and I like Marcel's "Chef's Touch." Some of the best desserts you will ever taste, great breads, and nice game recipes. They might be for the more adventurous and might be a bit time consuming, so my advice is to take a trip to Williamsburg and taste the real thing!
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