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The companion book to the nationally broadcast 26-episode PBS reality cooking series, The Kitchens of Biro, shares a candid, behind-the-camera look into the restaurant, culinary school, and home kitchens of Marcel Biro and Shannon Kring Biro.
With more than 125 superb recipes for amuse-bouches, appetizers, soups, salads, entrees, and desserts, Master Chef de Cuisine Marcel Biro demystifies classic European culinary techniques, and adapts his unique recipes for the home chef.
These hallmark recipes reflect Marcel's passion for regions such as Alsace, Tuscany, southern Germany, and Andalusia, where he has worked as a chef. Go behind the scenes at Biro Restaurant and Wine Bar, and the Marcel Biro Culinary School, and discover the secrets of creating classic European cuisine made from scratch with seasonal ingredients.
About the Author
Marcel Biro was born in the former East Germany in 1973. At 24, he became one of the youngest chefs in European history to attain the title Master Chef de Cuisine, he has also served as personal chef to German Chancellor Helmut Kohl.
Shannon Kring Biro is an award-winning lifestyle and cuisine writer who has been featured in Gastronimica and many other publications. Biro: European-Inspired Cuisine is their first book. They now live in Wisconsin, which is also the location of the Biro restaurant and cooking school.
| Amuse-Bouche Lemon-Mint Sorbet with Red Peppercorns | |
| Fennel Salad with Orange | |
| Vinaigrette, Creme Fraiche & Parmesan | |
| Crisp Ahi Tuna with Spiced Balsamic Glaze Smoked, Cured Pork Roulade with Sun Dried Tomatoes, Baby Spinach & Feta Striped | |
| Beets with Caraway Vinaigrette & Hawaiian | |
| Black Lava Salt Potato-Crusted Oyster Purse with Herb Aioli | |
| Fruit Shots with Grand Marnier Three-Pepper Mousse | |
| Fiddlehead, Morel, Tomato & Celery Root Napoleon with Lemon Aioli | |
| Purple Potato Gnocchi with Mint Pesto Gougeres with Roasted Ratatouille Nest | |
| Gruyere-Carrot Quenelles Sauteed Ramp with Orange Oil | |
| Fig Chips with Chive Goat Cheese & Creme Fraiche Champagne-Herb Kraut | |
| Citrus Soup with Orange | |
| Blossom Honey & Pickled Ginger | |
| Double Melon Ball with Balsamic Glaze | |
| Crostini with Exotic Mushroom Ragout & Rosemary Herb | |
| Crepe with Wasabi Tobiko Creme Fraiche Wild Mushroom | |
| Custard with Herb Broth Appetizers Half | |
| Dozen Alsatian Escargot with Garlic | |
| Herb Butter Baked Brie with Lingonberry Sauce Prosciutto | |
| Wrapped Shrimp with Basil, Mozzarella, Extra Vecchio Balsamico & Aioli | |
| Razor Clams in Parsley Jus Smoked Lachs on Rosti with Creme Fraiche & Beluga Caviar | |
| Feta in Herb Butter with Vine Ripe Tomato, Fresh Basil & Shaved Garlic | |
| Bouquet Prawn Skewer with Olive Oil, Basil, Rosemary & Dill | |
| Tarte Flambe with Creme Fraiche, Onion & Smoked Bacon | |
| Peekytoe Crab Cakes on Grilled Chicory with Roasted Red Pepper Coulis Herb | |
| Quark Souffle with Glazed Carrots Pine Nut | |
| Crusted Soft | |
| Shell Crab with Tomato | |
| Cumin Vinaigrette White Asparagus Pizetti with Gravad Lachs, Baby Spinach & Creme Fraiche | |
| Wild Scottish Salmon with Seven Salts on Mache | |
| Napa Cabbage Rolls with Sweetbreads, Prawns & Spicy Mustard Seed Vinaigrette Decorative "Apple" & "Watermelon" Sushi | |
| Fennel Gratinee with Pears | |
| Marinated Sea Bass with Avocado, Pearl Onions & Sesame Oil Gorgonzola | |
| Risotto Quenelles with Tomato Glaze | |
| Roasted Artichokes with Garlic, Sun Dried Tomatoes & Goat Cheese | |
| Spinach Torte with Parmesan, Thyme & Roasted Red Pepper Coulis Soups | |
| Chilled Black Cherry with Brandy & Creme Fraiche Silky White & Green Asparagus | |
| Lobster Bisque with Pesto Rich Garlic | |
| Creme with Croutons & Parmesan Crown | |
| Butternut Squash & Curried Apple Chutney | |
| Wild Mushroom Consomme with Duck Ravioli Gazpacho | |
| Heirloom Tomato with Basil, Creme Fraiche & Roquefort Crown | |
| Potato Creme with Veal Croutons & White Truffle Oil | |
| Beef Consomme with Thyme & Quenelles Ramp "Cappuccino" | |
| Summer Corn with Sun Dried Tomato Puree | |
| Spring Pea with Mint & Creme | |
| Fraiche Watercress with Fried Leek | |
| Miso | |
| Carrot-Ginger with Parsley Oil | |
| Roasted Peach with Smoked Bacon & Fried Arugula Braised Oxtail Saffron Shrimp | |
| Leek Sweet & Sour Lentil Salads Roquefort | |
| Stuffed Dauphine Violette Figs a la Bourguignonne Sauteed | |
| White Asparagus in Parmesan Tuile with Summer Greens & Lemon Aioli | |
| Lobster "Martini" | |
| Mesclun Duck Breast Salad with Raspberry-Shallot Vinaigrette | |
| Spring Greens with Vine Ripe Tomato, Feta, Shallots, Croutons & Dijon Dressing Bison Carpaccio on Ar | |
| Table of Contents provided by Publisher. All Rights Reserved. |
ISBN: 9781586857400
ISBN-10: 1586857401
Audience:
General
For Ages: 18+ years old
Format:
Hardcover
Language:
English
Published: 5th May 2005
Dimensions (cm): 25.400 x 21.590
x 2.540
Weight (kg): 1.300
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