Delicias Vegetarianas de Mexico or Art of Aureole

Delicias Vegetarianas de Mexico

Author: Gloria Cardona

Emphasizing the importance of alternative nutrition as a vehicle to good health, these recipes combine the healthy qualities of vegetables with the delicious flavors of Mexican food to combat serious health problems like obesity and diabetes. A history of the regional foods of Mexico and nutrition charts are provided.

Enfatizando la importancia de la nutrición alternativa como vehículo de salud, estas recetas combinan la nutrición de los vegetales con el delicioso sabor de la cocina mexicana para lograr una nutrición óptima para combatir problemas serios como el sobrepeso y la diabetes. Este recorrido por la historia y origen de los alimentos recopila varia información sobre la  riqueza e identidad gastronómica mexicana.

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Art of Aureole

Author: Charlie Palmer

CHARLIE PALMER trained at the Culinary Institute of America and apprenticed at Georges Blanc in France. In 1988, he opened Aureole, his first restaurant. He is also the author of Great American Food and Charlie Palmer's Casual Cooking and a frequent guest on the Today Show. He lives in New York City with his wife and their four sons.JUDITH CHOATE is an award-winning writer, chef, and pioneer in the promotion of American food. A member of Women's Chefs and Restaurateurs, she is the author of 20 cookbooks and the coauthor of a great many more. This is the third book she has cowritten with Charlie Palmer. She lives in New York City.

Publishers Weekly

Some restaurant cookbooks are not really intended for the home kitchen-and this appears to be true of Charlie Palmer's latest print venture. A year ago he came out with Charlie Palmer's Casual Cooking, and this newest publication could be dubbed "Charlie Palmer's Extremely Haute and Formal Cooking." Its aim is probably to dazzle, and with vibrant color-photo spreads it succeeds: nowhere else is one likely to find Octopus Terrine with Pickled Lemon Rind and Verjus Vinaigrette, or Halibut Cheeks with Beluga Lentils and Sorrel Pur e. Lobster roe powder, micro-amaranth, and caul fat are typical ingredients. Those who know what they are and how to get them may find it child's play to take on an entree like Veal Short Ribs and Sauteed Sweetbreads over Porcini and Asparagus Ragout (which is accompanied by pommes souffl s). Maybe, while tossing off Barbecued Quail with Chipotle Glaze and Tart Apple-Onion Soubise, such skilled culinarians will easily make out the tiny, design-victim type, crazily tilted at 45-degree angles in two directions. For most, this bravura cookbook practically shouts, "Don't Try This at Home!" Those who heed that message will find themselves inexplicably driven to the restaurant, where the plated wonders will seem all the more enticing once you know how unimaginably difficult they are to craft. (June) Copyright 2003 Reed Business Information.

Library Journal

Aureole in New York City was Palmer's first restaurant, and Great American Food, published in 1996, showcased the food he was then serving there. Today, he owns half a dozen more restaurants across the country, including a second Aureole in Las Vegas and two establishments in Los Angeles. Although his latest book features 75 recipes, food as art is really the focus. Each recipe opens with a two-page color spread, but rather than a "plate presentation," the ingredients and/or various components of the dish are used to form dramatic compositions of colors and shapes. And the accompanying instructions run diagonally across the pages, in dizzying zigzag patterns when there are subrecipes involved. Area libraries (i.e., New York City, Las Vegas, and Los Angeles) will want to consider, but for most others, this will be an indulgence. Copyright 2003 Reed Business Information.