American Brasserie: 180 Simple, Robust Recipes Inspired by the Rustic Foods of France, Italy and America by Gale Gand and Julia Moskin and Rick Tramonto

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Notes about Recipes in this book

  • Escargots with lots of garlic

    • JKDLady on December 25, 2012

      Hum. I really wanted to like this, but it was just okay. I always put my snails in shells, so maybe that made a difference. I think there was too much butter and not enough garlic. Don't get me wrong, all of the snails were eaten, but no one raved about them.

  • Rigatoni with olive-lamb ragu

    • Breadcrumbs on September 21, 2012

      p. 104 What attracted me to this dish in particular was the surprisingly short cooking time, especially for a ragu. Prep of the long list of ingredients was made much easier by using the Cuisinart to dice all the veggies. I was especially surprised how thick the sauce was almost immediately after adding the tomatoes. (1st photo). The heady aromas of the Middle-Eastern style spices was intoxicating as the sauce simmered away. We served this atop pasta and absolutely loved it. Thankfully there was plenty of sauce leftover and I plan to serve it layered in a casserole w some roasted, sliced eggplant. If this recipe is indicative of the quality and flavours of other dishes in the book, this will definitely be a keeper!

  • Tramonto's escarole, sausage, and white bean stew

    • Lsblackburn1 on October 08, 2020

      This is one of my most made recipes. So easy and delicious. This time I used chard instead of escarole and a whole pound of sausage.

  • Caraway coleslaw

    • wester on April 03, 2021

      I was out of mayonnaise so I used a mix of yogurt and olive oil for the dressing, without the sugar. The adults really liked it, the teens disliked the caraway.

  • Potato-onion ragoût

    • JKDLady on January 16, 2016

      This is the first flop recipe that I've made in this book. It cooked much quicker than 1 hour. The potatoes fell apart. The entire dish was bland. I ended up mashing the potatoes and made it into a soup to be served the next day.

  • Individual caramelized apple tarts

    • JKDLady on January 17, 2016

      We thought the caramel was too sweet. This was a fun recipe that I would try again. I needed to add water to the caramel to thin it.

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  • ISBN 10 0028616308
  • ISBN 13 9780028616308
  • Published Oct 16 1997
  • Format Hardcover
  • Page Count 334
  • Language English
  • Edition 1
  • Countries United States
  • Publisher Wiley
  • Imprint Hungry Minds Inc,U.S.

Publishers Text

Award-winning chefs Rick Tramonto and Gale Gand have translated the French brasserie into a style that is uniquely American. In American Brasserie, they share 180 of their most beloved recipes from their acclaimed Chicago restaurant, Brasserie T, so that cooks everywhere can enjoy the pleasure of brasserie-style fare at home. Reflecting the classic dishes of France, Italy, and America, it is filled with delights to savor, from perfect starters like French Onion Soup with Gruyere and Country Mustard to superb desserts like Chocolate-Almond Biscotti. The book also features gorgeous color photographs that capture the energetic atmosphere of the American brasserie.

Rick Tramonto and Gale Gand are a husband-and-wife chef team that have created several acclaimed restaurants in the Chicago-area, including the restaurants Brasserie T and Tru. Tramonto is the winner of the James Beard Award for best chef in the midwest and Gand is the host of Sweet Dreams on the TV Food Network.

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