World’s Most Beautiful Recipes Volume III

Learn how to present beautiful vegetables with the shock and blanche method, and learn how to brine your meat to create delicious tenderness. Memorable flavor is most often in the preparation of the ingredients. Thomas Keller gives you the definitive way to handle lobster in Sweet Butter Braised Maine Lobster with Baby Arrowleaf Spinach and a Saffron Vanilla Sauce, while chef Stephan Pyles gives you a classic marinated bean salad to accompany grilled lamb chops with Rosemary Grilled Lamb Chops on Marinated Bean Salad with a Cascabel Aioli. San Francisco Chef Nancy Oakes utilizes a cider brine to tenderize a French center cut Pork Chop with a pomegranate relish, while Texas Chef David Holben does a beautiful Mint Coriander Cured Loin of Lamb. This is just a sampling of what lies beneathe the covers of World’s Most Beautiful Recipes Volume III. Fifteen beautiful chef tested and inspired recipes for you to try in this third edition.