The Trellis Cookbook: Contemporary American Cooking in Colonial Williamsburg by Marcel Desaulniers

  • Grilled skewers of snails and chicken on red pepper capellini (page 3)

    from The Trellis Cookbook: Contemporary American Cooking in Colonial Williamsburg The Trellis Cookbook by Marcel Desaulniers

    • Categories: Grills & BBQ; Pasta, doughs & sauces; Main course; Appetizers / starters; Spring; Picnics & outdoors; American; Italian
    • Ingredients: red bell peppers; all-purpose flour; cornmeal; butter; shallots; dry white wine; parsley; garlic; snails; brandy; chicken breasts
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  • ISBN 10 1555841147
  • ISBN 13 9781555841140
  • Linked ISBNs
  • Published Sep 01 1988
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries United States
  • Publisher Grove/Atlantic
  • Imprint Grove/Atlantic

Publishers Text

The Trellis Restaurant, located in Colonial Williamsburg, is one of the finest and most innovative restaurants in the country today. Now, award-winning chef Marcel Desaulniers shares his original, yet traditionally inspired, recipes in a cookbook that truly captures the informal elegance of the restaurant itself. With Desaulniers's simple, easy-to-follow directions, anyone can re-create the Trellis hallmarks -- Curried Apple and Onion Soup, Shiitake Mushroom Pâté, Chesapeake Bay Clam Chowder -- that will start off any meal with panache. Go on to enticing entrées such as Smoked Catfish with Country Ham, Grilled Duck Breast with Raspberries and Macadamia Nuts, and Loin of Lamb with Fennel and Curry. Pumpkin and Currant Bread and Black Pepper Brioche are the perfect accompaniments to any meal, and delectable desserts -- Strawberry Papaya Sorbet and Death by Chocolate -- provide luscious finales.

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