Cooking with David Burke

This is a soup-to-nuts cookbook, from stunning hors d'oeuvres such as Pastrami Salmon, and Parfait of Artichoke, Goat Cheese, and Marinated Vegetables, to dazzling desserts like Three-Layered Mousse Parfait, Red-Berry Sorbet, and Ginger Ice Cream. The heart of the book, though, lies in Burke's signature main courses, which he builds into delicious dishes wonderful to look at and easily transformable into more ornate delights or simplified into convenient and lighter one-dish meals. Among them: Pan Roasted Monkfish with Green-Onion Sauce and Ziti and Eggplant Bouquet; Roast Cornish Hens with Saffron Potatoes and Chorizo Sausages; Sirloin Steak with Shiitake-Mushroom Hash and Pickled Vegetables.

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New American Classics

Burke has built his career by creating imaginative and irresistible updates of classic American dishes. In his new book, DAVID BURKE'S NEW AMERICAN CLASSICS: Brilliant Variations on Traditional Dishes for Everyday Dining, Entertaining, and Second-Day Meals (Alfred A. Knopf, April 14, 2006) he shares his secrets. The 117 delectable recipes are broken down into Burke's interpretation of Classic (Baked Horseradish-Cheddar Macaroni and Cheese), Contemporary (Macaroni and Cheese Tartlette with Mushroom and Truffle Oil) and "Second-Day Dishes" (Macaroni and Cheese Fritters). As Publishers Weekly writes in its' starred review: "meatloaf is a starting point, not a destination." Who knew leftovers could be so delicious!

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