Chasing Bocuse: America's Journey to the Culinary World Stage by Philip Tessier

  • Fish plate: brown trout pressé | American caviar| crispy fins | smoked potato [Philip Tessier and Skylar Stover] (page 203)

    from Chasing Bocuse: America's Journey to the Culinary World Stage Chasing Bocuse by Philip Tessier

    • Categories: Chutneys, pickles & relishes; Mousses, trifles, custards & creams; Sauces, general; Spice / herb blends & rubs; Canapés / hors d'oeuvre; Cooking for a crowd; Entertaining & parties
    • Ingredients: brown trout; Activa GS; scallops; potato starch; polyphosphate; egg whites; heavy cream; crème fraîche; Meyer lemons; dill fronds; thyme sprigs; leeks; bay leaves; dry white wine; fingerling potatoes; bacon fat; white onions; glucose; Champagne vinegar; canola oil; trout skin; feuilles de brick; clarified butter; caviar; pea shoots; smoked trout roe; brioche; granulated sugar; yellow mustard seeds; brown mustard seeds; trout fins; dill seed extract; silver luster dust; gold luster dust; begonia blossoms
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  • ISBN 10 3791383698
  • ISBN 13 9783791383699
  • Published Oct 25 2017
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United Kingdom, United States
  • Publisher Prestel

Publishers Text

The dramatic story of the American team’s journey from obscurity to the silver-medal and ultimately the gold-medal win at the world’s most renowned cooking competition, the Bocuse d’Or, is told in riveting narrative, breathtaking photographs, and expert recipes from every stage of the process. In 2015 in Lyon, France, Team USA medaled for the first time ever at the Bocuse d’Or?often called the “Olympics of the cooking world”? taking silver. Two years later, Team USA won the competition and took home the gold. The coach and mentors of the 2015 team consisted of chefs who have become household names: Gavin Kaysen, Thomas Keller, and Daniel Boulud, with French Laundry executive sous chef Philip Tessier and his assistant Skylar Stover as the primary competitors. Now Tessier, who went on to coach the winning 2017 team, and his teammates offer readers a seat at the table of this exciting culinary event, founded by and named for famed chef Paul Bocuse, in a book brimming with personal anecdotes, vibrant pictures, and a course-by-course offering of recipes for the home chef from the competitions. As Tessier describes the journey to the competition?first as competitor, then as coach?including the chaos, pressure, and the glorious result, readers will feel every heated moment. With a collection of recipes for meals served at every stage, readers will be able to taste those moments as well. Rarely has food writing been so exciting?or so rewarding. Combining a great story with recipes crafted by America’s culinary giants, this beautiful celebration of a historic victory will make every reader feel and cook like a champion.