Yes, you’ve had roast vegetables. No, you haven’t had them like this, juxtaposed with nutty brown butter, the lilt of lemon, and the crunch of Marcona almonds.
Recipes from Fresh From The Market
In Fresh from the Market, Chef Laurent Tourondel presents fantastic recipes based on the seasonal, market-driven cooking philosophy that has made him one of America’s most successful chefs and restaurateurs.
This richly photographed cookbook covers cocktails, appetizers, soups, salads, main dishes, and desserts, along with complete menus for special occasions like an autumn wine harvest dinner or a festive New Year’s Eve feast. Chef Tourondel selects the freshest seasonal ingredients and maximizes their flavors with simple cooking techniques.
Pan-Seared Foie Gras
This luxe little number with a pan sauce reduction of late-harvest Chardonnay is best reserved for when you truly, madly, deeply love your guests.
Prosciutto and Crottin Salad with Creamy Lardon Vinaigrette
This salad is a bit of an intrigue, what with the velvety goat cheese crottins cozying up to the salty and oh-so-velvety prosciutto. Shame!