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Alfred Portale's 12 Seasons Cookbook |
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Alfred Portale's 12 Seasons Cookbook
by Alfred Portale
Broadway Books
New York, NY
$45.00/softcover
400 pages
Chef/restaurateur Alfred Portale has been praised by critics and aficionados internationally for his imaginative and exciting culinary style. His first book, Alfred Portale’s Gotham Bar and Grill Cookbook, received an IACP Julia Child Cookbook Award and was nominated for a James Beard Foundation Award. The restaurant with which he has been affiliated since 1984—Gotham Bar and Grill—has consistently ranked among the top five New York restaurants in eight consecutive Zagat Surveys.
His eagerly awaited follow-up, Alfred Portale’s 12 Seasons Cookbook, written with Andrew Friedman is, in his own words, “less a restaurant or ‘chef’ cookbook than it is about the way we eat from day to day throughout the year...A lot of people talk about cooking in sync with the four seasons, but to me, when it comes to cooking, there are actually 12 seasons.”
This singular philosophy has led to the creation of a remarkable and highly readable book which, in essence, is a month-by-month guide to the best ingredients, techniques and most satisfying meals imaginable—now fully accessible to the home cook. With its thematic rather than ingredient-driven approach, Alfred Portale’s 12 Seasons Cookbook allows the spirit of each month to shine through.
In the same vein, Portale’s vision for January—”A Fresh Start” to make up for the holiday season’s indulgences—includes less lavish but no less enticing recipes for Halibut with Steamed Spinach and Portobello Mushroom Vinaigrette; Green Lentils, Sage and Sherry Vinaigrette and Candied Grapefruit Rinds. The February chapter offers an antidote to winter with what Portale calls “culinary sunshine,” dishes that engage and ignite the taste buds with sunny, spicy and unshy flavors that send the senses on a tropical getaway such as Lemon Risotto with Spot Prawns, Curly Endive, Blood Orange and Tangerine Salad with Citrus Vinaigrette and Coconut Panna Cotta. And so it goes...
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