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A Table at Le Cirque

Stories and Recipes From New York's Most Legendary Restaurant
Maccioni, Sirio (Book - 2012 )
Average Rating: 2 stars out of 5.
A Table at Le Cirque
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"The first cookbook from the New York institution that has cultivated some of the best chefs of our time and has served as the social club for celebrities and power brokers for more than thirty-five years. If you had to pick a single restaurant that has wielded the greatest influence in the last fifty years, it would be Le Cirque. Started in 1974, Le Cirque has redefined fine dining for the entire country. The seductive man behind it all, Sirio Maccioni, slyly introduced patrons to the delights of fine Italian cuisine alongside French classics. Most famously, he created a social club for titans and tastemakers from all walks of life--presidents and kings, café society and business magnates, and stars such as Frank Sinatra, Diana Ross, and Andy Warhol. For the kitchen, Maccioni has always handpicked up-and-coming new talent. Among its alumni are David Bouley, Michael Lomonaco, and Terrance Brennan. Now for the first time, the recipes for the restaurant's iconic dishes are presented here, in the same form as they were originally invented--including such classics as Daniel Boulud's Black Bass with Barolo Sauce, Alain Sailhac's Fettuccine with White Truffles, Pierre Schaedelin's deconstructed Caesar Salad, and Jacques Torres's Bombolini. Woven throughout the book are colorful anecdotes and candid photographs documenting the glitz and glam of the restaurant, where a reservation is always coveted."--Publisher description.
Authors: Maccioni, Sirio
Statement of Responsibility: Sirio Maccioni and Pamela Fiori ; foreword by Alain Ducasse ; preface by Rudi Sodamin ; recipes written by Jane Sigal ; principal photography by Ben Fink
Title: A table at Le Cirque
stories and recipes from New York's most legendary restaurant
Publisher: New York : Rizzoli, 2012
Characteristics: 256 p. : ill. (some col.) ; 27 cm.
Notes: Includes index
Contents: The legends. From Montecatini to Manhattan
One-upping the Upper East Side
A mansion in Midtown
The third act
Princes of the kitchen
The dishes. Jean Vergnes
Alain Sailhac
Daniel Boulud
Sylvain Portay
Sottha Khunn
Pierre Schaedelin
Christophe Bellanca
Craig Hopson
Olivier Reginensi
Conversion charts.
Summary: "The first cookbook from the New York institution that has cultivated some of the best chefs of our time and has served as the social club for celebrities and power brokers for more than thirty-five years. If you had to pick a single restaurant that has wielded the greatest influence in the last fifty years, it would be Le Cirque. Started in 1974, Le Cirque has redefined fine dining for the entire country. The seductive man behind it all, Sirio Maccioni, slyly introduced patrons to the delights of fine Italian cuisine alongside French classics. Most famously, he created a social club for titans and tastemakers from all walks of life--presidents and kings, café society and business magnates, and stars such as Frank Sinatra, Diana Ross, and Andy Warhol. For the kitchen, Maccioni has always handpicked up-and-coming new talent. Among its alumni are David Bouley, Michael Lomonaco, and Terrance Brennan. Now for the first time, the recipes for the restaurant's iconic dishes are presented here, in the same form as they were originally invented--including such classics as Daniel Boulud's Black Bass with Barolo Sauce, Alain Sailhac's Fettuccine with White Truffles, Pierre Schaedelin's deconstructed Caesar Salad, and Jacques Torres's Bombolini. Woven throughout the book are colorful anecdotes and candid photographs documenting the glitz and glam of the restaurant, where a reservation is always coveted."--Publisher description.
Subject Headings: Restaurants New York (State) New York Anecdotes Cooking, Italian Cooking, French Cooking New York (State) New York Le Cirque (Restaurant)
Topical Term: Restaurants
Cooking, Italian
Cooking, French
Cooking
Additional Contributors: Sodamin, Rudolf
Ducasse, Alain
Fiori, Pamela
ISBN: 0847837947
9780847837946
Branch Call Number: 641.5944 M
Research Call Number: JFF 13-6
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