Description:
Gordon Hamersley's Bistro Cooking at Home makes a much-explored culinary style newly exciting. Hamersley, chef-owner of Hamersley's Bistro in Boston, has won praise for fare that, though straightforward, is often flubbed, due to poor ingredients and technique. Bistro Cooking repeats his success, providing 150 classic and innovative recipes for irresistible dishes like Tian of Summer Vegetables Provençale and Spicy Lamb Shanks with Couscous and Preserved Lemons. Immediately appealing--open the book to any recipe and you'll want to start cooking--the book also boasts cook-friendly asides like "How to Make a Great Vinaigrette." The organization is equally enticing. Beginning with "The Art of the Salad," which includes a particularly good version of frisée salad with lardons and poached egg, and "Small Plates," like Wild Mushroom and Roasted Garlic Sandwich, the book then pursues savory tarts, gratins and galettes, such as Fresh Goat Cheese, Roasted Beet and Walnut Tart; starchy dishes including Crabmeat Risotto with Peas and Mint and bistro-style fish like the quick-and-easy Halibut with White Wine, Shallots and Basil. Meat and vegetables are equally well represented--there's a mini-repertoire of roast chicken and duck confit dishes--as are simple but "finished" desserts like Souffléed Lemon Custard and Chocolate Mousse Cake. With a useful section on techniques (moderate-temperature "walk away roasting" ensures juicer results, says the author), good pantry-stocking advice, and color photos that further excite kitchen action. --Arthur Boehm
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