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9 Courses
Brandon McGlamery, executive chef at Luma on Park and Prato in Winter Park Florida The book, which features sumptuous photography by Michael Pisarri, offers recipes from the two restaurants as well as cooking tips and information about the local farms and fisheries that McGlamery uses to source his ingredients.
It's called "9 Courses" because, as McGlamery says in the introduction, "...if you were to walk into Luma on Park or Prato, sit at one of our chef's tables and say, 'Feed me,' the food that followed would likely play out in nine thoughtful courses. It would take at least that many dishes for us to tell our story, show you how we cook and help you understand the way we approach food in our restaurants."
It's called "9 Courses" because, as McGlamery says in the introduction, "...if you were to walk into Luma on Park or Prato, sit at one of our chef's tables and say, 'Feed me,' the food that followed would likely play out in nine thoughtful courses. It would take at least that many dishes for us to tell our story, show you how we cook and help you understand the way we approach food in our restaurants."
224 pages, Hardcover
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Displaying 1 of 1 review
June 16, 2014
There is no mistaking Brandon McGlamery's passion and excitement for food and cooking in the pages of 9 Courses. His recipes are clear and concise and his stories interesting and meaningful.
I have worked my way through many of the recipes in this book and have loved the flavors in each one of them starting with the Truffled Popcorn and finishing with the Milk Chocolate Panna Cotta and Devil's Food Cake. Yum!
But, what I really enjoyed most, was Brandon's appreciation for Florida products and the people who bring him the supplies at his restaurants; Prato and Luma on Park. The chapters in this book read like an homage to the products he cooks with.
I look forward to returning to his restaurants to dine and working my way through the rest of this book.
Victoria Allman
Author of: SEAsoned: A Chef's Journey with Her Captain
I have worked my way through many of the recipes in this book and have loved the flavors in each one of them starting with the Truffled Popcorn and finishing with the Milk Chocolate Panna Cotta and Devil's Food Cake. Yum!
But, what I really enjoyed most, was Brandon's appreciation for Florida products and the people who bring him the supplies at his restaurants; Prato and Luma on Park. The chapters in this book read like an homage to the products he cooks with.
I look forward to returning to his restaurants to dine and working my way through the rest of this book.
Victoria Allman
Author of: SEAsoned: A Chef's Journey with Her Captain
Displaying 1 of 1 review