Featuring more than 80 recipes and full-color photography throughout, Good Stock weaves together memoir and cookbook in an beautiful and engaging package.Sanford, the restaurant D'Amato opened in 1989 and sold to his longtime chef de cuisine in December 2012, has been one of the highest-rated rest
| Title | : | Good Stock: Life on a Low Simmer |
| Author | : | Sanford D'Amato |
| Rating | : | 4.95 (224 Votes) |
| Asin | : | 1572841508 |
| Format Type | : | Hardcover |
| Number of Pages | : | 432Pages |
| Publish Date | : | 2014-3-1 |
| Language | : | English |
Featuring more than 80 recipes and full-color photography throughout,
Good Stock weaves together memoir and cookbook in an beautiful and engaging package.Sanford, the restaurant D'Amato opened in 1989 and sold to his longtime chef de cuisine in December 2012, has been one of the highest-rated restaurants in America over the past 20 years, earning accolades from
Bon Appétit,
Gourmet,
Food & Wine,
Esquire,
Wine Spectator,
Zagat Guide, and the James Beard Foundation. Soon the heyday of classic French cuisine began to waned, as rising chefs like D'Amato began leading the spread "New American" dining.To D'Amato, though, the Midwest always signified home. D'Amato has cooked for the Dalai Lama and the 2002 Salt Lake City Olympics, and was one of 12 chefs chosen by Julia Child herself to cook for her 80th birthday celebration. His culinary inventiveness was inspired in part by his childhood home, located above his grandparents' grocery store on the lower east side of Milwaukee.
Good Stock combines Midwestern charm with international appeal as the perfect book for aspiring chefs, culinary students, and foodies everywhere.. The book features both personal photos from his background and career as well as beautiful images of finished recipes.Readers of
Good Stock will come to believe, as D'Amato does, that to create great food, it doesn't matter if you're preparing a grilled hot dog or pan-roasted monkfish-- what mat
226") as catalogues customarily provide? Speaking of holes, given that so many pieces are untitled, this is an odd omission. Having had the privilege of visitingone of their spaces, the word that most aptlydescribes their work is serene. I suppose that's why Steidl/Schaulager's 2007 book is already going for $225 in like-new condition. This book is the scintillating exception.Jack Dykinga's photographic work is simply exceptional, and beyond the pale. I do wish there would have been one chapter devoted to 'easy to prepare' meals with little or simply basic ingredients. This book is about 2/3 stories, that are most entertaining, and 1/3 recipes. 1," or "p. Needless to say, the book is truly inspirational thanks to Jack's remarkabe work.! If you know a photographer or a traveller - this is the book for them! Enjoy the treat yourself as well.Jeff GrimmBedford, TX. I have followed theirwork in magazines and was delighted to find that therewas a monograph published this year. Recently he turned the restaurant over to a long-time assistant chef who has maintained the quality and integrity of the restaurant.His first cookb
The result is a warm, compelling memoir that will bubble over into home kitchens everywhere."
Isthmus"Once again the ratings champ in Milwaukee, and surveyors heap superlatives on this exquisite” New French run by the great team of Sanford and Angie D’Amato, calling it not only the 'best in Wisconsin' but among 'the best in the country.'"
Zagat.
Good Stock tells you the how and why, but most importantly it will inspire readers to be true to themselves. Apple Jr.,
New York TimesIf you are going to get one cookbook this year, get this one. he has turned his family's old grocery store into a sophisticated, pale-hued dining room with an international menu and superb service."
R. This is his story: one part Midwestern Americana, one part modern American culinary history, and one part recipes that tie them both together, with a full measure of his wit and love for food and people.” Janos Wilder, chef/owner, Downtown Kitchen+Cocktail
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