The Entrees: Remembered Favorites from the Past: Recipes from Legendary Chefs and Restaurants

Publishers Information

About The Entrees: Remembered Favorites from the Past: Recipes from Legendary Chefs and Restaurants

Publisher Web Link: http://www.rizzoliusa.com/

Celebrating a lost era of elegant dining, this beautiful volume is evocative of other times and worlds, with recipes updated for today’s palate. With recipes of glamorous bygone main courses, and packed with culinary history, this lavish cookbook features delicious and sometimes exotic favorites from around the world. Conjuring up the heyday of Hollywood is the classic Brown Derby Cobb Salad. From New York’s Gilded Age comes Delmonico’s Roast Crown of Pork. The old-world elegance of Paris and London is evoked with decadent creations such as Le Grand Vefour’s spectacular Coulibiac of Salmon and Robert Carrier’s Beef Wellington. The seventy-five recipes have been adapted for the home cook and updated for the modern palate. Featured are dishes for meats, poultry and game, fish and shellfish, salads, and hearty vegetarian plates. The Entrées is illustrated with still lifes of these spectacular gastronomic creations that evoke the essence of old-time splendor.

Author Information

About Gail Monaghan

Author Web Link: http://www.gailmonaghan.com/

Gail Monaghan currently writes cookbooks and teaches cooking from her loft in midtown Manhattan. She also teaches on culinary expeditions to various spots around the world which she leads in conjunction with London’s bespoke travel company, Brown and Hudson. Venues so far include Puglia, Southern India, the Piedmont, and Morocco. Monaghan has also been a cookbook editor and has had articles published in various publications including OPRAH, FOOD AND WINE, HOUSE AND GARDEN, DEPARTURES, FOOD ARTS, MARTHA STEWART LIVING, and THE NEW YORK TIMES. In addition, her recipes have been published in numerous books, newspapers and magazines. She has appeared on television on several occasions and frequently can be heard on the radio. For Monaghan, food and cooking were always passions, but turning them into a career was a circuitous journey. After some years owning and operating successful design businesses and in an attempt to make cooking into her life’s work, she returned to school and received a professional degree from The Institute of Culinary Education (then called Peter Kump’s) in Manhattan. Her first job was to make elaborately decorated Valentine cookie boxes for Dean and DeLuca, filled with cookies of her own invention. When the holiday had passed, she continued to invent and bake for the shop but was seduced away by the offer to bake the scones for the tearoom at Felissimo, an about-to-open boutique department store on 56th Street just off Fifth Avenue. She did this until the tearoom closed its doors early in 2001. Baking scones—even along with taking care of her two small children—was not a full-time job, and she alos wrote two cookbooks during this period, Perfect Picnics for All Seasons and Some Like it Hot (with Sarah Key), both published by Abbeville. Serendipitously, just as Felissimo was closing its tearoom, Harry N. Abrams, Inc. asked Monaghan to set up a cookbook division for them. She acquired several books including Jeremiah Tower Cooks written by Jeremiah Tower, winner of the James Beard 1996 Outstanding Chef award, and I am Almost Always Hungry by Laura Zarubin (which won The Gourmande Awards BEST FOOD PHOTOGRAPHY IN THE WORLD and Julia Child FIRST BOOK award). Harry N. Abrams which was owned by a French publisher restructured after 9/11 And Monaghan finished editing her books for Stewart, Tabori and Chang, a subsidiary of Abrams. At this point, a break from New York and the United States in general seemed appealing. Monaghan spent much of the next two and a half years in Italy and France researching the idea of a permanent move and setting up a cooking school in Tuscany, Umbria or the Dordogne.

Monaghan moved back to New York in the fall of 2004 and to her new loft soon after. She resumed teaching her classes that have been described by various students as “the closest thing to a salon I have come across in New York City,” “one of the most spontaneous and fun things I’ve done in years,” “magical evenings that provide incredible dinners accompanied by perfectly paired wines,” “Gail’s class is... about the mystique of food and camaraderie and how they’re as inseparable as the flour and butter in a roux.” Inspired by her new perfect-for-classes kitchen with its island that easily seats sixteen--up to twenty if you are willing to squeeze-- she expanded the number of classes and their scope. Monaghan began working on a cookbook, Lost Desserts, and added all dessert classes to the roster. She now teaches about four to six regular classes a month in addition to private classes for birthdays, bachelorette parties, bridal and baby showers, holiday parties and other special events. She also teaches Corporate Classes. LVMH, Dior, Bain & Company, LexisNexis, Boston Consulting Group, Morgan Stanley, J.C. Penny, the Paul Kasmin Gallery, the David Nolan Gallery, and various law and architecture firms have all organized group classes, often repeatedly. Monaghan also writes weekly recipes for the Robinson’s Prime Reserve newsletter and is on the mast head of FOOD ARTS magazine. Lost Desserts (Rizzoli) was published in the fall of 2007, and a sequel, The Entrees, Remembered Favorites of the Past, also to be published by Rizzoli, is due out in the fall of 2010.

Cookbooks by Gail Monaghan

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My Cookbook

The Entrees: Remembered Favorites from the Past: Recipes from Legendary Chefs and Restaurants

by Gail Monaghan

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My Cookbook

Lost Desserts: Delicious Indulgences of the Past Recipes from Legendary and Famous Chefs

by Gail Monaghan