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Yum! Tasty Recipes from Culinary Greats
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Cookbook sponsored by Microplane - Profits go to National Kidney Foundation
Item No.: 38006C
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An eclectic compilation of 100 sophisticated recipes from more than 60 acclaimed American chefs and cookbook authors, this cookbook utilizes the company’s renowned, razor-sharp hand-held rasp and paddle-shaped graters. Microplane will contribute 100 percent of the profits generated from sales of the new cookbook to the National Kidney Foundation.
“This book is dedicated to our brother Tim, who battled with kidney disease,” says Chris Grace, CEO. “His memory is a great source of courage and determination in all our lives.”
Among the many contributors to “Yum! Tasty Recipes from Culinary Greats” are the following celebrated and award-winning culinary professionals: Sara Moulton, Charlie Trotter, Rick Bayless, Michel Richard, Jody Adams, Tom Douglas, Jacques Torres, Susanna Foo, Roy Yamaguchi, Mary Sue Williken, Susan Feniger, Joanne Weir, Steven Raichlen, Natahlie Dupree and Nick Malgieri.
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| Product Details |
- Hardcover: 224 pages.
- Full Color.
- By Jeffrey Spear (Compiler), Dara Bunjon (Editor)
- Publisher: Cumberland House Publishing (November 1, 2007)
- Dimensions: 9.2 x 8.1 x 1.3 inches
- Weight: 2.6 lbs.
- All profits donated to National Kidney Foundation.
- Includes an informative guide to grating and zesting that defines the assorted types and uses of Microplane®’s broad range of culinary tools, as well as a glossary of special ingredients, and conversion tables.
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| Recipes Included |
- APPETIZERS are Spicy Garlic & Lemon Crusted Shrimp, Oysters with Peas, Yogurt, Lemon and Altoids, and Braised Artichokes (in the Country/Roman Style).
- BRUNCH recipes are Gruyere and Bacon Tart, Honey-Orange Pancakes, and Bread with Chocolate. Among the soups are Persian Pistachio Soup, West Indian Pumpkin Soup, and Ladies Thighs with Red Pepper Broth & Fresh Peas. Salads include Cold-Poached Salmon with Hearts of Palm and Tamarind, Mango with Red Onion, and Watermelon and Green Tomato Salad.
- MAIN COURSE recipes are Cranberry-Teriyaki Lamb Rack with Couscous Salad, Earl Grey Crusted Salmon, Roasted Balsamic-Glazed Chicken, Sugarcane Barbequed Duck, and Roast Pork Loin with Pomegranate, Orange, and Ginger.
- DESSERTS include Margarita Cheesecake, Ginger Citrus Pumpkin Pie, and Apple Crostata with Walnuts and Tipsy Cream.
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