The companion book to the nationally broadcast 26-episode PBS reality cooking series, The Kitchens of Biro, shares a candid, behind-the-camera look into the restaurant, culinary school, and home kitchens of Marcel Biro and Shannon Kring Biro.

With more than 125 superb recipes for amuse-bouches, appetizers, soups, salads, entrees, and desserts, Master Chef de Cuisine Marcel Biro demystifies classic European culinary techniques, and adapts his unique recipes for the home chef. These hallmark recipes reflect Marcel's passion for regions such as Alsace, Tuscany, southern Germany, and Andalusia, where he has worked as a chef.

Go behind the scenes at Biro Restaurant and Wine Bar, and the Marcel Biro Culinary School, and discover the secrets of creating classic European cuisine made from scratch with seasonal ingredients:

• Lemon-Mint Sorbet with Red Peppercorns
• Mesclun Duck Breast Salad with Raspberry-Shallot Vinaigrette
• Lobster Martini
• Sautéed White Asparagus in Parmesan Tuile with Summer Greens & Lemon Aïoli
• Rich Garlic Crème Soup with Croûtons & Parmesan Crown
• Grilled Medallions of Pork in Black Cherry-Pepper Sauce
• Ahi Tuna Filet with Lobster-Veal Roulade on Glass Noodle Salad & Sauce Amoricaine
• Pineapple Ravioli with Strawberry-Mint Crème
• and many more

Contents

• Amuse-Bouches
• Appetizers
• Soups
• Salads
• Entrées
• Desserts
• Basic Recipes

Index

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