$1.99
Learn how great chefs use spices and combine ingredients to make sauces that you have never tried before. Try your culinary talents at our cover recipe, created by chef extraordinaire Bradley Ogden, and prepared for our cameras right here in Santa Rosa, California in the home of another great chef we often feature, Robert Sturm. This recipe, Sautéed Tilapia with Wasabi Whipped Yukon Gold Potatoes with a Carrot Curry Broth, is an incredible palate of flavors that will show you how to enhance a neutral main dish. This recipe is a pleasure to recreate and is one of our favorites. In other recipes, you will learn how to combine butter, wine, cream and fruit juice to make a classic cream sauce to accompany seafood by chef Robert Sturm. Get a personal glimpse into the kitchen of renowned chef Thomas Keller, as he shares a special technique of milk poaching a turbot for really tender fish. You’ll also try your hand at Breaded Diver Scallops with New York’s sensation, Laurent Tourondel. Laurent combines foie gras with scallops and a blend of spices utilizing cumin, coriander, paprika and cayenne. French chef Roland Passot will give you a recipe for a great vinaigrette to make all your salads shine as in Citrus Lobster Salad with shaved fresh Hearts of Palm and micro greens. Ten beautiful chef tested and inspired recipes for you to try in this second edition.
Not Ready To Buy Yet?
and see a sample of what you’ll receive when you subscribe.
