American Brasserie: 180 Simple, Robust Recipes Imspired by the Rustic Foods of France, Italy, and America

Praise for Brasserie T and American Brasserie "Finally, a great modern American cookbook full of accessible recipes for classic dishes with big, bold, bodacious flavors." --Mark Miller, author of Tamales "For many, many years we've enjoyed the great restaurants of France--the brasseries. Now we not only have the brasserie experience on our shores at Brasserie T, we have the book, American Brasserie, to bring these flavors home in. Vive la Rick and Gale! --Norman Van Aken, Chef-Owner, Norman's, Miami "There is a tendency to assume that cutting-edge chefs are incapable of simplicity. The food at Brasserie T shatters that illusion; Tramonto and Gand's food couldn't be more accessible, and yet the dishes manage to dazzle at the same time. This is hearty, rustic eating at its finest." --Chicago Tribune "Brasserie T.is one of the top new restaurants in the country." --Bon Appetit "Gale Gand is considered to be one of the best pastry chefs working today, and she deserves ever accolade she gets. She makes desserts so good you won't believe your mouth or your eyes." --Chicago Sun-Times "Tramonto and Gand put together meals of imaginative diversity." --Food &amp; Wine Visit us online at http://www.mcp.com/mgr/cooking

American Brasserie: 180 Simple, Robust Recipes Inspired by the Rustic Foods of France, Italy and America

Cookbooks, Food & Wine

Gand, Gale

Moskin, Julia

Tramonto, Rick

Regional & International

John Wiley&Sons, Inc.

Amuse-bouche (pronounced ah-myuz boosh) are today what hors d'oeuvres were to America in the 1950s: a relatively unknown feature of French culinary tradition that, once introduced, immediately became standard fare. Chefs at many fine restaurants offer guests an amuse-bouche, a bite-sized treat that excites the tongue and delights the eye, before the meal is served. Nobody does it better than the celebrated executive chef/partner of Chicago’s Tru, Rick Tramonto. Amuse-bouche are a fa-vorite of diners at Tru, many of whom come expressly to enjoy the “grand amuse"--an assortment of four different taste sensations. Amuse-Bouche offers an array of recipes, from elegant and sophisticated to casual and surprising—but always exquisite—that will inspire home cooks to share these culinary jewels with their guests. From Black Mission Figs with Mascarpone Foam and Prosciutto di Parma to Curried Three-Bean Salad, from Soft Polenta with Forest Mushrooms to Blue Cheese Foam with Port Wine Reduction, Tramonto’s creations will embolden the novice and the experienced cook alike to experiment with unfamiliar ingredients and techniques. Organized by type of amuse and season of the year, the book also includes a directory of sources for specialty products. With more than a hundred recipes and with fifty-two full-page color photographs by James Beard Award--winning photographer Tim Turner, Amuse-Bouche enchants the eyes as much as an amuse pleases the palate.

Amuse-Bouche: Little Bites Of Delight Before the Meal Begins

Goodbody, Mary

Main Courses & Side Dishes

Random House]

Anyone who has so much as made a batch of cookies knows that this is where it all begins. Butter lends flavor and richness, sugar adds sweetness and melting textures, flour provides substance, and eggs bring it all together. Afterwards, the baker can allow flavor to take over: chocolate, citrus, fruit, nuts, cheese, and spices complete the dessert-making roster. Chapter by chapter, pastry chef extraordinaire Gale Gand and her husband, star chef Rick Tramonto -- with writer Julia Moskin -- explain each basic ingredient and each flavor's personality and follow up with some fabulous recipes. The unique result is a festive and fun cookbook that reads more like a dessert menu than a catalog of techniques. And what a menu! Here are over 175 fanciful, delicious treats, including signature desserts like Not-Your-Usual Lemon Meringue Pie and Root Beer-Vanilla Parfait, classics such as Brown Derby Grapefruit Cake and Brooklyn Blackout Cake, and soon-to-be favorites like Raspberry-Stuffed French Toast and Banana Strudel with Ginger-Molasses Ice Cream. There is a chapter on light-hearted holiday creations, including Halloween Boo!scotti and Pumpkin Pie to Be Thankful For, and a chapter full of drink recipes -- perfect accompaniments to these desserts and great on their own. In Butter Sugar Flour Eggs, all the ingredients are present for creating the most scrumptious, mouthwatering delights you have ever tasted. Or baked!

Butter Sugar Flour Eggs: Whimsical Irresistible Desserts

Baking

Clarkson/Potter

Celebrated Chicago chef Rick Tramonto, from Tru, welcomes you into his home for the first time, sharing his passion and faith. With Steak with Friends, celebrated chef and noted cookbook author Rick Tramonto personally invites readers into his home to share a dazzling array of 150 steak and seafood recipes with all the trimmings. In this cookbook, Rick places special emphasis on choosing and preparing steaks, and provides beef and temperature charts, drink recipes, and even suggestions for what music to play while you cook. These sophisticated yet simple-to-prepare recipes show home cooks how to reproduce the flavors and great steakhouse food from Rick's steak and seafood restaurants in the Chicago area. With recipes geared toward home chefs in an easy-to-read format and accented with warm photography of Rick and his family, Steak with Friends is for anyone who loves grilling or cooking at home with friends and family.

Steak with Friends: At Home, with Rick Tramonto

Cooking by Ingredient

Andrews McMeel Publishing

Houghton, mifflin, harcourt

Award-winning chef Rick Tramonto shows home cooks how to recreate the simple, flavorful Italian dishes he serves at his wildly popular Osteria di Tramonto.
Osteria means “tavern” in Italian. It is always a casual place, usually family-owned, where simple country cooking is served to accompany the local wine. In 2006, acclaimed chef Rick Tramonto opened Osteria di Tramonto on Chicago’s north shore. In this spectacular restaurant, he serves the kind of earthy, hearty fare so beloved by Italians—and Americans. Now, Rick has written a cookbook showcasing the food from his osteria, with recipes ideally suited for the home cook. Osterias tend to be open all day, so Rick’s book features recipes for breakfast, lunch, and dinner, as well as for little snacks in between. Breakfast and brunch recipes include omelets, frittatas, pancakes, crepes, and smoothies. Lunch includes salads, soups, pizzas, and simple pasta and meat dishes. Dinner offers everything from bruschetta and antipasto to fish, meat, and braised dishes, pasta, and desserts. There are small plates, too, and numerous antipasti, panini, and crostini. Blood Orange Crepes with Vanilla Mascarpone, Roman-Style Omelets, Rick’s Mother’s Lasagna, Capellini with Six Summer Tomatoes, Wood-Roasted Mussels in White Wine Sauce, Braised Pork Shanks with Borlotti Beans, Lamb Porterhouse with Salsa Verde, Goat Cheese Scalloped Potatoes, and Italian Chocolate Pudding are just some of the more than 150 intensely flavorful dishes. This is an irresistible collection no true lover of good eating will want to pass up.

Osteria: Hearty Italian Fare from Rick Tramonto's Kitchen

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, illustrated with more than sixty photographs by the renowned photographer Tim Turner, 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.

Tru: A Cookbook from the Legendary Chicago Restaurant

Rick Tramonto started as a high school dropout working at Wendy’s; he became one of the hottest celebrity chefs in the world. Yet his rise to culinary success was marked with tragedy, loss, and abandonment. As a teenager, Rick worked to support the family when his father (who had Mob ties) went to prison. As a young adult, he struggled with a learning disability and drug addiction. Yet as a chef, he rose rapidly to culinary stardom, earning rave reviews and eventually opening the famous four-star establishment Tru. From the outside, it looked like he had everything he ever wanted; his lifelong hunger for meaning should have been more than met. But on the inside, his life and his marriage were falling apart. And then, one night, a voice on the radio changed everything. Containing recipes and color photos, Scars of a Chef is the mesmerizing rags-to-riches memoir of one chef’s journey through the highest heights and the lowest lows of the culinary world . . . and his search for something that would finally heal his wounds and sustain him through even the darkest times.

Scars of a Chef: The Searing Story of a Top Chef Marked Forever by the Grit and Grace of Life in the Kitchen

Biographies & Memoirs

Leaders & Notable People

SaltRiver

Rick Tramonto started as a high school dropout working at Wendy’s; he became one of the hottest celebrity chefs in the world. Yet his rise to culinary success was marked with tragedy, loss, and abandonment. As a teenager, Rick worked to support the family when his father (who had Mob ties) went to prison. As a young adult, he struggled with a learning disability and drug addiction. Yet as a chef, he rose rapidly to culinary stardom, earning rave reviews and eventually opening the famous four-star establishment Tru. From the outside, it looked like he had everything he ever wanted; his lifelong hunger for meaning should have been more than met. But on the inside, his life and his marriage were falling apart. And then, one night, a voice on the radio changed everything. Containing recipes and photos, Scars of a Chef is the mesmerizing rags-to-riches memoir of one chef’s journey through the highest heights and the lowest lows of the culinary world . . . and his search for something that would finally heal his wounds and sustain him through even the darkest times.

Professionals & Academics

Tyndale Momentum

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

Books by Tramonto, Rick

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

American Brasserie: 180 Simple, Robust Recipes Inspired by the Rustic Foods of France, Italy and America

Amuse-Bouche: Little Bites Of Delight Before the Meal Begins

Butter Sugar Flour Eggs: Whimsical Irresistible Desserts

Steak with Friends: At Home, with Rick Tramonto

American Brasserie: 180 Simple, Robust Recipes Imspired by the Rustic Foods of France, Italy, and America

Osteria: Hearty Italian Fare from Rick Tramonto's Kitchen

Tru: A Cookbook from the Legendary Chicago Restaurant

Scars of a Chef: The Searing Story of a Top Chef Marked Forever by the Grit and Grace of Life in the Kitchen

Scars of a Chef: The Searing Story of a Top Chef Marked Forever by the Grit and Grace of Life in the Kitchen