Bradley Ogden's Breakfast, Lunch, and Dinner: Savory American Fare for Contemporary Cooks by Bradley Ogden
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- ISBN 10 0394558022
- ISBN 13 9780394558028
- Linked ISBNs
- 9780679759379 Paperback (United States)
- Published Jun 11 1991
- Format Hardcover
- Page Count 336
- Language English
- Countries United States
- Publisher Random House
- Imprint Random House USA Inc
Publishers Text
Bradley Ogden is one of the young chefs who have changed the way America eats. His savory, classic fare with a sophisticated twist lends itself to home cooking, and in this, his first book, he shares an inspiring repertoire of more than 250 recipes for everyday meals and special feasts.
Here are hearty and healthy waffles, griddle-cakes, omelettes, muffins, breads, and biscuits to start a weekday right or to grace a leisurely Sunday brunch. (Don't miss Ogden's signature Rich Hot Chocolate with Bitter Chocolate Cream.)
For lunch and dinner, there are appetizers, entrees, and accompaniments to pair in the felicitous combinations that Ogden suggests -- or as you please. An invigorating Chilled Fresh Tomato Soup with Pepper Relish or a creamy but light Shellfish Chowder can launch an elegant menu or crown a simple one; likewise the array of salads, such as an unusual spicy Black Bean Salad or an elegant Seafood Salad with Blue Lake Beans and Sweet Corn, dressed with a delicate Saffron Vinaigrette. Appetizers, too, play a versatile role; tender Shrimp and Corn Fritters, for example, makes a succulent starter that doubles as a garnish for grilled fish.
With entrees, as elsewhere, the emphasis is on freshness above all, and the accents are at once traditional and inventive, international and down-home. There's the Mediterranean ease of Baked Red Snapper with Tomatoes, Peppers, and Onions; an earthy Roast Pork Shoulder with White Beans, Smoked Bacon, and Kale; and Ogden's version of Old-Fashioned Pot Roast with Herb Dumplings that goes his own mother's one better.
Desserts, of course, are an American forte, and Ogden has captured -- and reinterpreted for a grown-up palate -- the soul-satisfying goodness of the cobblers, crisps, puddings, and pies we loved as children.
Here is the best of contemporary American cooking, from the best of contemporary American cooks, in an original, inviting collection that's destined to become a culinary classic.
