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TITLE: COOKING THE NOUVELLE CUISINE IN AMERICA: A GLORIOUS COLLECTION OF ORIGINAL RECIPES
AUTHOR: Michele Urvater and David Liederman
PUBLISHER, COPYRIGHT INFO: Workman Publishing, 1979, first edition
DESCRIPTION: Hardcover with dust jacket, 6 3/4" x 9 1/2", 468 pp.
BLURB/FLYLEAF: France's sublime nouvelle cuisine adapts gloriously to the American cornucopia in this superb collection of original recipes.
Michele Urvater and David Liederman have devoted three full years to creating and refining exquisite dishes - bright, colorful, light, often with the cuisine's incomparable sauces, always prepared according to the careful techniques of the new wave French chefs.
They have chosen for the recipes the best in native American food - prime beef, turkey, just-caught fish, regional offerings like pecans and cranberries, the seasonal abundance of fresh fruits and vegetables.
The results are wide-ranging and distinctive. There is a Fillet Mignon with Fresh Ginger, a Poached Sole with Tomato and Saffron, Pecan-Breaded Chicken Breasts, Artichoke and Walnut Saute. And more - Pecan Pie, a Hot Peach and Almond Tart, Chocolate-Dipped Strawberries - all luscious, simple, beautiful, never pretentious. France's magnificent three-star cuisine gains new excitement in this star-spangled American interpretation. Michele Urvater and David Liederman take the American cook through every step of the meal - from composing the menu to shopping at the best times and for the freshest ingredients, from the mise en place to the gorgeous plating and presentation that are hallmarks of nouvelle cuisine. Directions for reducing stocks to make seven perfect sauces are included, as well as glossaries of ingredients, equipment, and cooking terms. Featured line drawings by Barbara Moore illustrate preparation techniques.
CONDITION BOOK: Near Fine, with tight and square binding, clean and bright pages.
CONDITION DUST JACKET: Very Good+, with overall shelf wear, especially at edges.