Has anyone tried anything from this cookbook? I just bought it and am hoping to use it for an upcoming dinner with friends. Any and all comments on the recipes would be very appreciated.
It looks amazing!
He has things Iike Tomato Tartare with Shallot Dressing (looks just like beef tartare), and a killer-looking Tuna Napoleon made of very thin potato crisps (he gives you the recipe), tomato, haricot verts, Nicoise olives, tuna, ginger and a "virtual egg" that looks just like the real thing only it's made of yellow tomato (the yolk), and mozzarella/parmesean "white".
Very creative. And the flavors seem like they'd work well.
Michel Ricard has LA restaurants, Citrus & Citronelle, and a Washington DC restaurant also named Citronelle.
He apparently was encouraged to write this by Thomas Keller (who wrote the forward) and Jacque Pepin.
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