KEN FRANK'S LA TOQUE COOKBOOK by Ken Frank

KEN FRANK'S LA TOQUE COOKBOOK

KIRKUS REVIEW

 From the owner-chef at L.A.'s La Toque restaurant, a selection of recipes for food that the publishers describe, accurately enough, as fresh and sophisticated American-French cuisine. It's decidedly upscale, conceived and executed with flair, for cooks who go for ``elegant'' entertaining and don't mind the costs or the preliminary preparation (several recipes, for example, call for veal broth, a French restaurant staple less ubiquitous in home kitchens here). Salads include one of hot eels and one using three different duck preparations; there are first courses of cream- sauced fish; main dishes include venison with wine-poached pears, breast of duck with apples and Calvados, and boneless rabbit with morels. Frank's Brillat-Savarin cheese with fresh truffle debuted at a Baron de Rothchild $650-a-plate Best-of-Ten-Decades dinner; and for dessert there's an acknowledged ``demanding'' chocolate gÇnoise/chocolate mousse called ``the zigzag.'' Haute. (Line drawings throughout.)

Pub Date: April 1st, 1992
ISBN: 0-671-50617-X
Page count: 288pp
Publisher: Simon & Schuster
Review Posted Online:
Kirkus Reviews Issue: Feb. 15th, 1992




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