SPRING

by Daniel Rose, Muriel Altchek Mercier (Editor), Sophie Brissaud (Editor)

Having earned distinctions as “One of the 10 Best Restaurants in Paris” and “The Trophy Reservation,” Daniel Rose’s Spring Restaurant has become the Paris restaurant of choice for an international culinary elite. Hailed by food critics as a next-generation leader in French cuisine, Rose has created a restaurant that’s relaxed, welcoming and produces high caliber, careful French cooking. Now, in his first book, SPRING, Rose gives readers a glimpse into the restaurant’s creative process–the ingredients, experiences, and nearly 200 recipes that have made Spring Restaurant and its classically trained American chef a sensation - in the kitchen and out. Up close and personal, the book is rich with humorous asides and anecdotes about Rose’s early years in France that launched his flavorful career as well as coworkers and customers that have fed his success as an entrepreneur and cook. Unpretentious and whimsical, the book is illustrated with Rose’s primitive drawings–and features a “review” by his former sous-chef, now wife. Even the recipes are written in an original style that many will recognize clearly as Rose’s voice. SPRING will give readers insight into the tools, tips, and tricks used at the restaurant to turn out tantalizing French dishes with confidence. Divided by season, SPRING is a sampling of Rose’s favorite Scallops, Browned Cabbage, Smoked Chestnut and Buttered Chicken Broth for winter; Slow-Roasted Lamb Shoulder, Almond Puree for spring; Bouillabaisse for a Crowd for summer; and Duckling with Dried Apricots Stuffed with Duckling Confit for autumn. The also book offers basic recipes for stocks, sauces and vinaigrettes as well as some of Spring Restaurant’s seasonal classics including the Lobster Roll and Goose-Fat French Fries.

109 pages, Hardcover

Published January 1, 2013