Tru: A Cookbook from the Legendary Chicago Restaurant
Random House Publishing Group, Nov 2, 2011 - Cooking - 336 pages
The opening of Tru in Chicago was the long-anticipated culmination of the dreams of executive chef Rick Tramonto and his partner, executive pastry chef Gale Gand. There Tramonto and Gand are free to unleash their superb culinary imaginations, serving wildly creative fare best described as progressive French-inspired cooking anchored in the finest European traditions.
Tru reveals the secrets of Tramonto and Gand’ s award-winning cuisine–techniques and recipes they have evolved over the past twenty-five years of preparing some of the most delectable food in the world. This glorious cookbook offers more than seventy-five never-to-be-forgotten Tru favorites–starting with first courses such as Ricotta Gnocchi with Parmegiano-Reggiano Cream; greens such as Lemon Balm Salad with Yuzu Soy Dressing; and entrees including Black Trumpet Mushroom—Crusted Ahi Tuna and Roasted Beef Tenderloin with Truffled Potato Puree. Gale Gand provides recipes for an irresistible array of cheese courses and a variety of exquisite desserts, including Apricot Tart Tatin and Fromage Blanc Mousse with Blueberry Stew.
Masterfully written recipes with careful attention to detail and easy step-by-step instructions will enable cooks of all levels to prepare and present unforgettable meals, enhance the dining ambience, and enjoy the taste of Tru perfection at home. Award-winning sommelier Scott Tyree suggests wines to complement every course. Tramonto and Gand also share the remarkable story of how they became two of the world’s great chefs and how they made Tru a four-star restaurant.
On every page, Tru reflects an abiding love for food, a great passion for the table, and attention to all that goes into producing superb meals. Tru is the ultimate cookbook for anyone who appreciates food as inventive as it is beautiful.
NOTE: This edition does not include photos.
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Tru : A Cookbook from the Legendary Chicago RestaurantUser Review - Not Available - Book Verdict
Tramonto's last book, Amuse-Bouche , featured the dazzling hors d'oeuvres he serves at his acclaimed Chicago restaurant, while Butter Sugar Flour Eggs and Gale Gand's Just a Bite provided the dessert ... Read full review
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¼ cup baking sheet bay leaves beef black pepper boil bones braised carrots celery cheese chef chervil chilled chinois or fine-mesh chives chocolate coconut cook cool Cover and refrigerate crème fraîche demi-glace dish Drain fine-mesh sieve flavors foam foie gras fresh thyme freshly ground black garlic garnish gelée gently golden brown gougères ground black pepper Kosher salt leeks liquid lobster low heat medium heat medium-high heat minutes mixture mushrooms olive oil onions peppercorns plastic wrap plate potatoes pound Preheat the oven puree ravioli red wine Reduce the heat refrigerate until needed Remove restaurant roasted room temperature salad salt and freshly salt and pepper sauce sauté pan scallions Season to taste serve shallots slices small bowl soup spoon sprigs fresh stirring Strain sugar sweetbreads syrup tablespoons tablespoons unsalted butter taste with salt teaspoon thyme tomatoes Transfer veal Vegetable Stock vinaigrette whisk white pepper white wine yuzu