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Fresh from the Market: Seasonal Cooking with Laurent Tourondel
by Laurent Tourondel, Charlotte March
ISBN-10: 0470402423
ISBN-13: 9780470402429
ISBN-13: 9780470402429
Region: USA
Publisher: Wiley
Publication Date: September, 2010
Recipe Index
Publishers Information
About Fresh from the Market: Seasonal Cooking with Laurent Tourondel
Publisher Web Link: http://www.wiley.com/
Ingredients-first cooking for elegant and vibrant seasonal cuisine all year long
From the first pale-green shoots of April asparagus to December’s robust porcini and creamy sunchokes, food at its seasonal peak offers brilliant flavors. In Fresh from the Market, Chef Laurent Tourondel presents fantastic recipes based on the seasonal, market-driven cooking philosophy that has made him one of America’s most successful chefs and restaurateurs.
This richly photographed cookbook covers cocktails, appetizers, soups, salads, main dishes, and desserts, along with complete menus for special occasions like an autumn wine harvest dinner or a festive New Year’s Eve feast. Chef Tourondel selects the freshest seasonal ingredients and maximizes their flavors with simple cooking techniques.
- Features 167 recipes organized by season, along with complete menus for special occasions like Thanksgiving dinners and Independence Day barbecues
- Packed with mouthwatering, full-color photography by renowned photographer Quentin Bacon
- Includes wine pairings, seasonality charts, sources, and other valuable and insightful information
Whether cooking with fava beans in spring, littleneck clams in summer, butternut squash in fall, or Meyer lemons in winter, Fresh from the Market shows home cooks how to create incredible dishes from each season’s glorious bounty. (http://www.wiley.com/)
Author Information
About Laurent Tourondel
Author Web Link: www.bltmarket.com
The sensory thrills of fine cuisine have long compelled Chef Laurent Tourondel whose youth was spent scooping snails out of their butter-soaked shells and coaxing rich flavor out of cocottes of braised rabbit. The relentless ennui with which he greeted his other studies left a single alternative for the burgeoning chef - a four year program at Saint Vincent Ecole de Cuisine in Montlucon, France where he earned a “d’Aptitude Professionnelle de Cuisinier.” This would serve as the foundation for a career that would usher Tourondel through some of the world’s most esteemed kitchens and into the good graces of the New York dining community.
Beginning as chef to the Admiral in the French Navy, Tourondel’s early training is marked by its French classicism. In New York, he worked under Bruno Tison at Restaurant Beau Geste before returning to France for a post at Restaurant Ledoyen under Jacques Maximin. He labored at the three-star Michelin Relais & Chateau Troisgros, a mission which ultimately led to his post as Executive Chef of C.T., Claude Troisgros’ debut restaurant in New York City. A stage with Joël Robuchon and a lauded stint as Executive Chef at Palace Court Restaurant at the World Famous Caesar’s Palace Hotel & Casino would pave the way for Tourondel’s triumphant return to New York City. At Cello, that elegant, old world townhouse on the Upper East Side, he amassed a series of stellar accolades, propelling the veteran chef into the public eye. When the restaurant closed its doors, Tourondel took the time to travel through South America, Asia and Africa, a trip that would be fundamental in the further development of his unique methodology.
Tourondel returned to the states to open a modern American Steakhouse: BLT Steak. The accolades followed – two stars in The New York Times, three stars in Crain’s - and the BLT brand began to take shape. 2005 saw the opening of Tourondel’s BLT Fish, a combination New England fish shack and formal dining experience, which earned a prestigious three star review from The New York Times. That same year, downtown diners delighted in the opening of BLT Prime, an expanded version of his uptown gem that celebrates a variety of meats and cuts based on a traditional steakhouse menu.
Tourondel has accomplished beautifully a nearly impossible task—the seamless integration of haute French sensibilities into the hearty constituents of American cuisine. Indeed he has explored American food with the probing curiosity of a true chef, one who understands and appreciates the innate charms of quality ingredients and how they will respond to his classic techniques. The result, and indeed the success of the expanding BLT concept, speaks for itself.
Tourondel continues to oversee operations for restaurants around the world in destinations such as New York, Miami, Las Vegas, Scottsdale, Atlanta, Charlotte, Honolulu, and Hong Kong.
Tourondel opened BLT Market at The Ritz-Carlton New York, Central Park in August 2007. BLT Market focuses on fresh, seasonal ingredients available in farmers’ markets, paying particular attention to unusual, wild and locally grown items. Seasonal fish, meat and cheese are sourced from local producers. The menu rotates monthly, and blackboard specials are updated weekly with first-of-the-season produce.
In October 2007, Bon Appétit magazine named Tourondel Restaurateur of the Year. This most recent accolade affirms his place among the top in the culinary world, while further solidifying his acclaimed BLT restaurants as some of the nation’s best.
Tourondel recently opened LT Burger in Sag Harbor, New York and also serves as the Executive Chef at Brasserie Ruhlmann in New York City. He is the author of the recently released Fresh From The Market, as well as Bistro Laurent Tourondel and Go Fish, all from Wiley.
