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Rosengarten begins his culinary adventure with a chapter entitled "My Favorite Light Appetizers." Here is bruschetta, remarkable Chinese appetizers, gazpacho, Thai salads, and oysters and caviar. In this and every chapter is everything you need to know in order to buy and prepare these foods; ideas on how to serve them; order them in a restaurant; judge them for quality and seasonality; and the right wines to accompany each dish. Other "My Favorite" chapters include in-between dishes (French onion soup; quiche), main courses (Szechwan Shrimp with Chili and Garlic Sauce; moussaka), and desserts (Tarte Tatin; chocolate-chip cookies). A wealth of cooking instruction is here to make your life easier too. Take Gumbo--Rosengarten details three ways in which to thicken the texture, by traditional roux, by okra, and by filé powder. Next comes a delightful recipe for Shrimp and Andouille Gumbo, and a list of recommended beers.
David Rosengarten brings remarkably good tastes into the home kitchen--anyone studying this book will be able to hold court with the best of them, Martha Stewart included. --Schuyler Ingle
"Not only great Taste, but great information." -- Emeril Lagasse
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