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Deconstructing the Dish

Deconstructing the Dish Cover

Deconstructing the Dish

Inspirations for Modern-Day Cuisine

By David Adjey; Dan Aykroyd (Foreword by)

Whitecap Books, Paperback, 9781552858974, 160pp.

Publication Date: September 14, 2007

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Description

Renowned chef David Adjey's new book Deconstructing the Dish is not only a guide to making great, gourmet meals, but explains all the steps involved in the creation of a plate.

The toast of the culinary world, Adjey is a host of the Food Network's show Restaurant Makeover, has appeared on Ready, Set, Cook, and was named The Best Chef in California by the celebrated Frommer's guide. Adjey also served as the personal chef for Hollywood favourite Dan Akroyd, who called him a genius culinary talent. In his humorous foreword, Akroyd describes the night he first sampled Adjey's work as a night of gastronomic ecstasy which will be sumptuously rolled over in our salivary memories until the end of time.

Adjey is a consultant for some of the finest restaurants in Toronto, where he uses his expertise to create cutting-edge menus. Deconstructing the Dish reveals the building blocks of a gourmet dish, allowing the reader to approach cooking like a master chef. The simple instructions break a plate down into basic principles, sauces and garnishes, giving readers the skills and freedom to create their own culinary finale.

Deconstructing the Dish will guide you to prepare and intrinsically understand dishes as sumptuous as: Bacon Wrapped Black Cod with Sweet Potato Collard Greens and Shrimp Gumbo Duck Twofer with Glazed Roots Wild Rice Dumplings and Cloudberry Jus



About the Author
David Adjey was named the Best Chef in California by the celebrated Frommer's travel guide series. He is inconstant demand as a consultant by some of the finest restaurants in the world, where his specialty is creating cutting-edge menus. Adjey was the personal chef for Hollywood favorite Dan Aykroyd, who called him, "a genius culinary talent." Invited to write the foreword to this book, Aykroyd included an anecdote about the night he first sampled Adjey's work: "a night of gastronomic ecstasy which will be sumptuously rolled over in our salivary memories until the end of time."
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