Gratins (Hardcover) by Felder, Christophe
Hardcover; Published 9/18/2002; 160 Pages; ISBN 9781584792574
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For many Americans, gratin is synonymous with a beautifully browned dish containing some combinations of potatoes and chicken baked with cheese and cream until a nice golden crust is formed on top. While that definition is inarguably true, in everyday French cooking, the grain encompasses a wide range of ingredients, from fruit to fish to vegetables, and may be savory or sweet.
In this beautifully designed volume, the pastry chef at the Michelin-starred Les Ambassadeurs shares 68 easy-to-prepare gratin recipes, from appetizers to desserts. Some, sophisticated and special, some everyday. All are quick to prepare.
Recipes include a French Shepherd's Pie, Gratin of garden Vegetables, and Raspberry-Passion Fruit gratin in Puff Pastry.
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Instead of the using the usual suspects when making a gratinéed dish, why not experiment with some different types of cheeses? Blue cheese or Gruyère will perk up an ordinary pasta dish, and a firm cheese like Manchego (from Spain) will give a kick of flavor and a pleasantly browned topping when grated on top of your dish before it goes in the oven.