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Shelf Number | Material Type | Copy | Shelf Location | Status |
|---|---|---|---|---|
| 641.594 BIR | Book | 1 | Standard shelving location | Searching... Unknown |
| 641.594 BIR | Book | 2 | Standard shelving location | Searching... Unknown |
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Summary
Summary
The companion volume to the PBS-TV series The Kitchens of Biró shares a selection of more than 125 delicious recipes inspired by the culinary traditions of European continental cuisine, including a variety of appetizers, amuse-bouches, soups, salads, entrees, and desserts, along with practical advice on cooking techniques and ingredients. --------------------------------------------------------------------------------
Author Notes
The companion book to the nationally broadcast 26-episode PBS reality cooking series, The Kitchens of Biro, Marcel Biro was born in the former East Germany in 1973. By 21, Marcel was a European certified chef instructor, teaching aspiring chefs by day and cooking in Michelin-starred restaurants by night. At 24, he became one of the youngest chefs in European history to attain the title Master Chef de Cuisine. Acclaimed for winning several coveted European awards and for his dedication to demystifying classic cuisine, Marcel worked in France, Germany, Switzerland, Austria, Spain, Hungary, Italy, and Lichtenstein before coming to the US in 1999. He has cooked at several internationally acclaimed restaurants including Emile Jung's three-star Michelin Au Crocodile, toured Europe with Olympia Master Chef François Geiger, and was personal chef to German Chancellor Helmut Kohl. Shannon Kring Biro, the co-star of The Kitchens of Biro, is an award-winning lifestyle and cuisine writer who has been featured in Gastronomica and many other publications. photographer
Reviews (1)
Publisher's Weekly Review
Gourmands will admire the beautifully presented and photographed recipes in this lush coffee-table cookbook, some of which debuted on the PBS series The Kitchens of Biro, others coming from the Sheboygan, Wis., restaurant the Biros operate (he is chef, she is co-owner). Despite encouragement to readers to try these recipes, home cooks most likely will use them as inspiration. They're sophisticated and complex, requiring skills and ingredients-eel, bison, sweetbreads-not often found in the home cook's repertoire. However, the beguiling presentation demonstrates Biro's flair and showmanship. For instance, Roasted-Peach Soup with Smoked Bacon & Fried Arugula employs a fresh, artistic take on ingredients that challenge preconceived notions. Biro's approach, a "balance of elegance and simplicity," was developed in his native East Germany, where tough working conditions forced his creative hand. His cooking is inventive, engaging and professional, with recipes accompanied by wine pairings and "quick tips." Chatty discourses explain the importance of allowing meat to rest, the history of Brie and gazpacho, and the reason for scoring duck breasts before cooking them. The authors' coverage of the preparation of unusual items such as escargots attempts to lessen readers' apprehension, but in the end, some of these recipes are likely best savored when prepared by the kitchens of Biro, rather than at home. (Apr.) (c) Copyright PWxyz, LLC. All rights reserved
Excerpts
Excerpts
Lemon-Mint Sorbet with Red Peppercorns This was the very first item I prepared on The Kitchens of Biró, and as with every recipe on the series, we shot the dish preparation three times to make certain we'd get every possible camera angle. When we wrapped on the recipe, the camera crew within minutes ate all three gallons I'd prepared, saying they couldn't believe that lemon, mint, and pepper work so well together. Though you could use it as a warm-weather dessert, I serve Lemon-Mint Sorbet with Red Peppercorns as an amuse-bouche. It has the qualities I'm looking for in a meal prelude: it's refreshing and light, it cleans the palate, and most importantly, it leaves my guests wanting more. Serves 4 1 cup cold water 1 cup sugar Juice of 4 lemons Zest of 3 lemons 1 ounce red peppercorns 1/2 ounce mint leaves, en chiffonade Mint leaves for garnish Peppercorns for garnish 1. If using an ice cream machine for this recipe, prepare the bowl inserts as per your machine manufacturer's instructions. If you do not have an ice cream machine, place a medium-sized stainless steel bowl in the freezer to chill. 2. Place the cold water in a small saucepan. Add the sugar. Bring to a boil, and then remove from heat. Allow to cool.3. Add the juice and zest to the cooled sugar syrup mixture. 4. Place the peppercorns in a food processor and pulse until cracked, about 10 seconds. Add the peppercorns and mint chiffonades to the sugar syrup mixture and stir. 5. Pour the mixture into your ice cream machine or chilled stainless bowl. If using an ice cream machine, process according to your machine's specifications. If using the stainless bowl method, remove from freezer every half hour and stir. This process can take up to 2 hours, depending on your freezer and the climate in which you live. Presentation I like to use a clear, chilled 2-ounce shot glass for this dish, as it looks modern and shows off the vibrant green and red colors. We pipe the sorbet into the glass with a pastry bag fitted with a round tip. Garnish with mint leaves and whole red peppercorns. Serve immediately. Wine Pairing NV Veuve Clicquot Ponsardin Brut Reims, France NV Gruet Blanc de Noir New Mexico Quick Tip: What is en chiffonade? The French term en chiffonade translates literally to "made of rags" and simply means to cut vegetables or herbs into thin strips. Excerpted from Biró: European-Inspired Cuisine by Marcel Biró, Shannon Kring Biró All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.Table of Contents
| 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 |