<p>Sporting his trademark fedora, Thierry Rautureau prepares for another night at Rover's, his four-star restaurant; he is about to create culinary magic. Anyone who has dined at the charming 50-seat Seattle restaurant can testify to the French-born chef's exquisite dishes, artful presentations, and attention to creating a warm inviting atmosphere that makes you feel like you've stopped by a good friend's home for an elegant home-cooked meal. In ROVER'S, chef Rautureau and Northwest food writer Cynthia Nims present more than 100 recipes, including signature dishes such as Scrambled Eggs with Lime Cr?É‚Ä?me Fra?É‚Äúche and Caviar; Whole Roasted Striped Sea Bass with Fennel, Moroccan Olives, and Thyme Vinegar; Venison Medallions with P Parsnip Ragout, Apricots, and Mustard Sauce; and Chocolate Caramel Hazelnut Cake. ROVER'S is truly a celebration of fine ingredients, dedication, perseverance, and delicious creations -all served with a tip of the hat and a French accent.</p>

Rover's: Recipes from Seattle's Chef in the Hat

Cookbooks, Food & Wine

Cynthia C. Nims

Thierry Rautureau

Cooking Education & Reference

Ten Speed Press+

See the best price to sell, buy, or rent books by Thierry Rautureau. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Thierry Rautureau

See the best price to sell, buy, or rent books by Thierry Rautureau. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Rover's: Recipes from Seattle's Chef in the Hat