cookbooks

February 9, 2010

Here is a composite list of all of my cookbooks.   I cannot stress the importance of cookbooks for all chefs and avid home cooks.

A Cook’s Tour by Anthony Bourdain

A Day at El Bulli by Ferran Adria

A16 Food & Wine by Nate Appleman

Ad Hoc at Home by Thomas Keller

Alice Waters & Chez Panisse by Thomas McNamee

Alinea by Grant Achatz

Aquavit by Marcus Samuelsson

Asian Flavors of Jean-Georges by Jean-Georges Vongerichten

Au Pied de Cochon by Martin Picard

Best of Gourmet by Gourmet Magazine

Bistro Laurent Tourondel by Laurent Tourondel

Bouchon by Thomas Keller

Boulevard by Nancy Oakes

Boy Meets Grill by Bobby Flay

Burger Bar by Hubert Keller

Caribbean Cooking by Elisabeth Ortiz

Charcuterie by Brian Polcyn & Michael Ruhlman

Charlie Trotter’s by Charlie Trotter

Charlie Trotter’s Desserts by Charlie Trotter

Charlie Trotter’s Meat and Game by Charlie Trotter

Charlie Trotter’s Seafood by Charlie Trotter

Charlie Trotter’s Vegetables by Charlie Trotter

Chez Jacques by Jacques Pepin

Chez Panisse Cooking by Paul Bertolli

Chocolate Epiphany by Francois Payard

Cooked by Jeff Henderson

Cookies by Martha Stewart

Cooking in NYC by Daniel Boulud

Craft of Cooking by Tom Colicchio

Culinaria France by Ullmann

Culinaria Italy by Ullmann

Culinaria Spain by Ullmann

Culinary Artistry by Dornenburg & Page

Dessert Fourplay by Johnny Iuzzini

Fat by Jennifer McLagan

Flavor by Rocco DiSpirito

Food For Thought by Ferran Adria

Food Lover’s Companion Deluxe Edition

Garlic and Sapphires by Ruth Reichl

Great Chefs Cook Vegan by Long

Heat by Bill Buford

Herbs & Spices by Jill Norman

In Julia’s Kitchen by Julia Child

In Search of Perfection by Heston Blumenthal

International Cooking by Heyman

Kitchen Confidential by Anthony Bourdain

Knife Skills in the Kitchen by Charlie Trotter

La Technique by Jacques Pepin

Lessons in Excellence by Charlie Trotter

Letters to a Young Chef by Daniel Boulud

Live to Cook by Michael Symon

Local Breads by Daniel Leader

Matt Moran by Matt Moran

Maze by Gordon Ramsay

Molecular Gastronomy by Herve This

Molto Italiano by Mario Batali

Momofuku by David Chang

Morimoto by Masaharu Morimoto

My New Orleans by John Besh

Nobu West by Nobu Matsuhisa

Olaf’s Kitchen by Olaf Mertens

On Baking Textbook by Gisslen

On Cooking Textbook by Labensky

On Food and Cooking by Harold McGee

On the Line by Eric Ripert

Oxford Companion Guide to Food and Wine

Practical Guide to the New American Kitchen by Charlie Palmer

Professional Baking & Pastry by Culinary Institute of America

Professional Chef by Culinary Institute of America

Reach of a Chef by Michael Ruhlman

Return to Cooking by Eric Ripert

Rick Bayless’s Mexican Kitchen by Rick Bayless

Roasting in Hell’s Kitchen by Gordon Ramsay

Salumi by Vincento

Simple to Spectacular by Jean-Georges Vongerichten

Simply Elegant Soup by George Morrone

Soul of a Chef by Michael Ruhlman

Supreme Cuisine by Pol Martin

Taste of Home Winning Recipes

The Devil in the Kitchen by Marco Pierre Whtie

The Fat Duck Cookbook by Heston Blumenthal

The Flavor Bible by Dornenburg & Page

The French Laundry Cookbook by Thomas Keller

The Herbfarm Cookbook by Jerry Traunfeld

The Joy of Pickling by Linda Ziedrich

The Man Who Ate Everything by Jeffrey Steingarten

The Martha Stewart Living Cookbook by Martha Stewart

The Nasty Bits by Anthony Bourdain

The New American Chef by Dornenburg & Page

The Sushi Experience by Hiroko Shimbo

The Sweet Life by Kate Zuckerman

The Ultimate Cookbook by Bruce Weinstein

Under Pressure by Thomas Keller

Vegetables by Culinary Institute of America

Weber’s Real Grilling by Jamie Perviance

What Einstein Told His Cooks 2 by Robert Wolke

What Einstein Told His Cooks by Robert Wolke

What to Drink With What You Eat by Dornenburg & Page

wichcraft by Tom Colicchio

Working the Plate by Christopher Styler

Your New Restaurant by Vincent Mischitelli


special 2.5.10

February 5, 2010

braised wagyu short rib, smoked white beans, cranberry-pistachio relish, red curry gelee, coconut, basil


iowa source awards

February 3, 2010

VOTE FOR US IN THE IOWA SOURCE REGIONAL RESTAURANT AWARDS

http://www.iowasource.com/survey/


winter lamb

January 30, 2010

moroccan spiced lamb, candied sweet potato, arugula, cauliflower-golden raisin sauce


terrine 1.28.10

January 28, 2010

new terrine – duck w/ tart cherry & pistachio


guinness dinner

January 27, 2010

Guinness Dinner

St. Patrick’s Day

March 17, 2010

6:30pm

$45 per person, bottomless pint

First Course

Roast Arctic Char, Bacon-Apple-Rutabaga Compote, Savoy Cabbage

Second Course

Oyster Chowder in a Guinness Bread Bowl

Third Course

Bangers ‘n Mash

Fourth Course

Corned Beef Slider, Turnip Kraut, Mustard, Duck Fat Hash Browns

Fifth Course

Irish Car Bombe


charcuterie plate

January 26, 2010

current charcuterie plate -

meats (from center outwards)

- duck terrine, bacon, filet mignon pastrami, fennel cured salmon

condiments (left to right)

- micro carrot, pumpernickel croutons, beer nuts, b&b pickles, goat cheese shortbread, pickled shallot


new ink

January 25, 2010

here’s a photo of my new tattoo, taken from “Charcuterie” by brian polcyn and michael ruhlman


pastrami

January 25, 2010

new charcuterie plate item –  pastrami i made using a half of a beef tenderloin.


special 1.23.10

January 23, 2010

grilled pork chop, soppressata gratin, snow peas, local mushrooms, aged balsamic