In The Art of Aureole, Chef Palmer invites us into his mind's eye, showing how cuisine can be elevated—literally—to art. Taking his inspiration from the naturally diverse shapes and colors of the ingredients in each recipe, Chef Palmer has created an exciting new collection of the contemporary American recipes his flagship restaurant is known for, all presented in a painterly style that illuminates his artistry.

Features such recipes as:

• Grilled Sardines with Caponata-Stuffed Piquillo Peppers and Red Onion Rings
• Curry-Scented Delicata Squash Soup with Apple Dumplings
• Proscuitto-Wrapped Pork Loin with Summer Truffle Pan Sauce
• Striped Bass with Thyme-Roasted Tomatoes and Garlic-Scented Mussels
• plus many more!

With 50 innovative recipes, all showcased in glorious double-page color photographs, Charlie Palmer's The Art of Aureole challenges us once again to expand our view of cuisine as we gaze on its manifestation as an art form.

Contents

Index

• Kitchen Components
• Recipe Components
• Fish & Shellfish
• Poultry, Meat & Game
• Salads, Vegetables & Grains
• Appetizers & Soups

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