Chef Daniel Bruce Simply New England
Seasonal Recipes That Celebrate Land and Sea
Nonfiction, Food & Drink, International, USA
| Author: | Daniel Bruce, Mat Schaffer | ISBN: | 9781493003242 |
| Publisher: | Lyons Press | Publication: | November 12, 2013 |
| Imprint: | Lyons Press | Language: | English |
| Author: | Daniel Bruce, Mat Schaffer |
| ISBN: | 9781493003242 |
| Publisher: | Lyons Press |
| Publication: | November 12, 2013 |
| Imprint: | Lyons Press |
| Language: | English |
Ever since the Pilgrims sat down with the Indians on the first Thanksgiving, the foods of New England have been part of our national identity. In this beautiful cookbook, acclaimed chef Daniel Bruce of the Boston Harbor Hotel invites you into his home to enjoy contemporary New England cuisine. This is the new New England, as interpreted by a man who grew up eating off the land, then cooked professionally in Italy and France, worked alongside the legendary Alain Sailhac at Le Cirque, and was Executive Chef at the 21 Club--all by the age of 27. It’s food that’s respectful of tradition yet thoroughly modern, fiercely seasonal, and showcases local products. And it’s food that tastes hotel-dining-room luxurious but is shockingly simple to prepare. Because when Daniel is at home cooking for his wife and college-age kids, there’s not a lot of extra time to get dinner on the table. All 125 delectable recipes are easy enough and tasty enough to become part of everyone's permanent culinary repertoire.
Ever since the Pilgrims sat down with the Indians on the first Thanksgiving, the foods of New England have been part of our national identity. In this beautiful cookbook, acclaimed chef Daniel Bruce of the Boston Harbor Hotel invites you into his home to enjoy contemporary New England cuisine. This is the new New England, as interpreted by a man who grew up eating off the land, then cooked professionally in Italy and France, worked alongside the legendary Alain Sailhac at Le Cirque, and was Executive Chef at the 21 Club--all by the age of 27. It’s food that’s respectful of tradition yet thoroughly modern, fiercely seasonal, and showcases local products. And it’s food that tastes hotel-dining-room luxurious but is shockingly simple to prepare. Because when Daniel is at home cooking for his wife and college-age kids, there’s not a lot of extra time to get dinner on the table. All 125 delectable recipes are easy enough and tasty enough to become part of everyone's permanent culinary repertoire.
