Rover's: Recipes from Seattle's Chef in the Hat

by Thierry Rautureau, Cynthia C. Nims

Sporting his trademark fedora, Thierry Rautureau prepares for another night at Rover's, his four-star restaurant; he is about to create culinary magic. Anyone who has dined at the charming 50-seat Seattle restaurant can testify to the French-born chef's exquisite dishes, artful presentations, and attention to creating a warm inviting atmosphere that makes you feel like you've stopped by a good friend's home for an elegant home-cooked meal. In ROVER'S, chef Rautureau and Northwest food writer Cynthia Nims present more than 100 recipes, including signature dishes such as Scrambled Eggs with Lime Cr?É‚Ä?me Fra?É‚Äúche and Caviar; Whole Roasted Striped Sea Bass with Fennel, Moroccan Olives, and Thyme Vinegar; Venison Medallions with P Parsnip Ragout, Apricots, and Mustard Sauce; and Chocolate Caramel Hazelnut Cake. ROVER'S is truly a celebration of fine ingredients, dedication, perseverance, and delicious creations -all served with a tip of the hat and a French accent.

Genres: Cookbooks

256 pages, Hardcover

First published October 1, 2005

About the author

Cynthia Nims is a lifelong Northwesterner who grew up surrounded by some of the best food in the country. She has authored and co-authored over 15 books; the most recent is Gourmet Game Night released March 2010 (Ten Speed Press)."