cookbooks and cookbook authors

An Unforgettable Holiday Dessert Recipe from Dede Wilson

Fabulously different & delicious pumpkin pie

Fed up with the same old, tired pumpkin pie for dessert?  This year try something deliciously different and sure to be an unforgettable finish to the holiday meal.

Celebrity cookbook author DeDe (pronounced Day-Day) Wilson took time recently to share her fantastic take on the traditional pie - Amaretto-Almond Crunch Pumpkin Pie. Creamy classic pumpkin custard shot through with Amaretto and topped with a luscious Amaretti-Almond streusel, this pie is bursting with flavor and texture.

Wilson, who loves to cook everything, but has an affinity for decadent desserts, says her recipes are for anyone who is interested in the art of baking.

"I'm self-taught," says Wilson. "I grew up in a family with a mother and father who loved to cook. Everything was from scratch and authentic international ingredients. I didn't realize that this was educating my palate. You can do this."

Her recipe is easy as pie and straight from her recently published dessert cookbook, Unforgettable Desserts (Wiley, Hardcover, October 2009i, $29.99).

Amaretto-Almond Crunch Pumpkin Pie

serves 8 to 10

To use current parlance, my BFF is a fabulous woman named Juanita Plimpton. She is not a cook—but she is an amazing taster and is able to consistently give me extremely helpful critiques. On one occasion she provided me with an entire concept. “Why not,” she asked, “create a pumpkin pie with the flavors of almond and amaretto?” I never would have come up with this myself—and she was right. This is sensational in flavor as well as texture. Picture a fairly classic pumpkin pie flavored with a shot of amaretto liqueur, topped with a crunchy blend of amaretti cookies and almonds—almost a streusel. The juxtaposition of creamy pumpkin custard and ultracrisp topping is unexpected and exciting.


20 Lazzaroni Amaretti di Saronno cookies

¼ cup blanched sliced almonds

1 recipe Double Butter Piecrust (recipe below), chilled and ready to roll out


One 15-ounce can pure solid-pack pumpkin

¾ cup firmly packed light brown sugar

¾ teaspoon ground cinnamon

¾ teaspoon ground ginger

¼ teaspoon freshly grated nutmeg

¼ teaspoon salt

3 large eggs, at room temperature

1 cup plus 2 tablespoons heavy cream

2 tablespoons Disaronno Amaretto

For the topping: Crumble the cookies by hand into a small bowl. The pieces should be about ¼-inch chunks, more or less. Toss with the almonds; set aside.

1 ) Position a rack in the middle of the oven. Preheat the oven to 375°F. Coat a 9 x 1¼-inch tempered glass pie plate with nonstick spray.

2 ) Roll out the dough on a lightly floured surface to a 13-inch round. Transfer to the pie dish. Fold the edge under, and crimp decoratively into a high border. Line with foil and weights and blind-bake for 15 to 17 minutes, or until just beginning to color. Remove the foil and weights. Bake until the crust is tinged very light brown, pressing with the back of a fork if the crust bubbles, about 5 minutes longer. Transfer to a rack. Reduce the oven temperature to 350°F.

For the filling: scrape the pumpkin into a food processor fitted with the metal blade attachment. Process for 15 seconds; scrape down the sides and process for 15 seconds more. Pulse in the brown sugar, spices, and salt until combined. Pulse in the eggs one at a time until blended, scraping down once or twice if necessary. Pulse in the cream and liqueur. Finish off by processing for 5 seconds to smooth out the mixture. Pour the filling into the crust. Sprinkle the topping evenly over the filling.

Bake for 50 to 55 minutes, or until the filling is set around the edges, and quivers in the center when you gently shake the pie dish. Cool the pie plate on a rack. The pie is best served the day it is made.

Store at room temperature, loosely covered with foil.

Double Butter Piecrust

After years of making piecrust in a variety of ways I have come to prefer an all-butter crust made in the food processor with ice water. The flavor is exceptional, and since the metal blade is so sharp and fast, it cuts the chilled butter in quickly, yielding a flaky textured crust. The proportions are quite typical, and if you do not have a food processor, feel free to make it by hand. In either case take care not to overwork it.


2½ cups all-purpose flour

½ teaspoon salt

1 cup (2 sticks) chilled unsalted butter, cut into small pieces

4 to 6 tablespoons ice-cold water

To make with a food processor:

Put the flour and salt in the bowl of a food processor fitted with the metal blade attachment and pulse to combine. Add the butter and pulse on and off until it forms a very coarse meal; there might be pockets of butter that are larger, which is fine. Drizzle in the smaller amount of water through the feed tube and pulse until the dough is moistened and just holds together if squeezed. Add additional water only if necessary.

To make by hand:

Whisk together the flour and salt in a medium bowl to blend. Add the butter and cut in, using a pastry blender or two knives, until the fat is cut into approximately ⅛-inch pieces. Sprinkle the smaller amount of water over the flour mixture and toss with fingers or a fork until evenly moistened and the dough just holds together if squeezed. Add additional water only if necessary.

To continue for either technique:

Gather the dough into one or two balls and flatten into a disk or disks. Wrap the dough in plastic wrap and refrigerate for at least 2 hours or up to 2 days. It may also be frozen for 1 month, in which case, protect it further by placing in a

zipper-top bag; defrost in the refrigerator overnight. Let the dough soften slightly at room temperature before rolling out.

Great new cookbooks for the holidays

The upcoming holiday season means loads of family dinners, entertaining and parties.  Home cooks - neophyte and expert alike - need inspiration and guidance to create memorable menus that will become holiday traditions for years to come.

We've compiled a list of new cookbooks from culinary experts that are great references for any occasion. 

These new essentials belong on your kitchen shelf.

Cocktails anyone? Sandra Lee Semi-Homemade: Cocktail  Time by Sandra Lee

Wiley, Paperback

192 pages

October 2009


Just about any fan of Sandra Lee's long-time hit Food Network show Semi-Homemade Cooking will tell you their favorite part of the show is "cocktail time."  Yet until now, Sandra has never written a book devoted to cocktail recipes and tasty and easy appetizers to serve with them.  The tall, narrow format is also new to for Sandra Lee, a slim volume perfect for keeping handy at the bar or kitchen island for mixing up drinks for friends. Cocktail Time is an entertaining guide for real homemakers who enjoy the company of family and friends.

Create new holiday traditions  New American Table

by Marcus Samuelsson

Wiley, Hardcover

October 2009


Marcus Samuelsson is celebrated and adored for his innovative, distinctive cuisine. This promises to be his best book yet with 300+ recipes inspired by the American melting pot accompanied by enticing food and sweeping travel photography from his journeys across America.

Clay pot cooking with Paula Wolfert Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share by Paula Wolfert

Wiley, Hardcover

424 pages

October 2009


A one-of-a-kind cookbook showcasing modern and authentic clay pot cooking from the premier expert on Mediterranean cuisines. Paula Wolfert is legendary for her expertise on and explorations of Mediterranean cooking. Now, Wolfert shares her inimitable passion for detail and insatiable curiosity about cultural traditions and innovations, with Mediterranean Clay Pot Cooking. She shares 150 recipes featuring soups, fish and shellfish, poultry, meats, pasta and grains, vegetables and beans, pies and breads, eggs and dairy, and desserts.

New family classics from Campanile New Classic Family Dinners: More Than 200 Everyday Recipes and Menus from the Award-Winning Campanile Restaurant by Mark Peel with Martha Rose Shulman

Wiley, Hardcover

288 pages

September 2009


Award-winning chef Mark Peel has made "Family Dinner Night" a favorite at his Los Angeles restaurant, Campanile. Culled from more than ten years of these menus, New Classic Family Dinners features upscale twists on everyone’s favorite classic comfort food dishes. For more than ten years, acclaimed chef Mark Peel has used Campanile's Monday night dinner menus to present his own special takes on popular comfort food dishes like eggplant parmesan and beef goulash. In New Classic Family Dinners, he shares recipes for more than 200 of his best-ever versions of family favorites such as Macaroni and Cheese with Wild Mushrooms, Steak with Anchovy Butter, and Monkfish Osso Bucco.

Renaissance inspired dishes

Pasta Sfoglia: From Our Table to Yours, More than 100 Fresh, Seasonal Pasta Dishes by Ron Suhanosky and Colleen Suhanosky

Wiley, Hardcover

224 pages

October 2009


The appeal of pasta extends far beyond the restaurant world, and Pasta Sfoglia is full of exciting new ways to cook with this beloved ingredient. Innovative recipes draw on the authors' philosophy of seasonal, local cooking, and their fresh new take on pasta dishes is backed by the strong reputation of their restaurant.

You can cook! Anyone Can Cook: Step-by-Step Recipes Just for You

by Better Homes and Gardens

480 pages

Wiley Hardcover, Spiral bound

September 2009


A new kind of cookbook for a new generation of cooks, this book's highly visual and interactive elements literally show consumers step by step how to cook. There's everything from comfort food to world flavors in the more than 550 recipes. Although tailored for the novice, the seasoned cook will enjoy and appreciate it too.  This new edition now contains a bonus DVD with instructional how-to videos and step-by-step demonstrations.

Classic holiday endings Unforgettable Desserts: More than 140 Memorable Dessert Recipes for All Year Round by Dede Wilson

Wiley, Hardcover

304 pages

November 2009


For bakers and home cooks of all skill levels, Unforgettable Desserts shows how to create grand finales that look and taste as if they were bought at a posh patisserie. Many of the recipes are deceptively simple, such as the gorgeous Matcha Tea Leaf Shortbread and the amazing Hot Chocolate Truffle Bombs, made with just three ingredients. Others are more adventurous, such as the Chocolate-Glazed Marzipan Cake with Cognac-Soaked Apricots. Filled with surprises for the eye as well as the palate, the desserts you make from this book will be sure to keep guests talking long after the party is over. An ideal resource for holidays, birthdays, or any special occasion, Unforgettable Desserts

Heavenly cakes for fabulous finish Rose’s Heavenly Cakes

by Rose Levy Beranbaum

Wiley, Hardcover

512 pages

September 2009


Rose Levy Beranbaum, "most meticulous cook who ever lived," follows up her definitive IACP cookbook of the year, The Cake Bible, one of the bestselling cookbooks of all time, with a simplified approach to cakes and lighter results for contemporary tastes.  Nearly 200 fresh and easy cake recipes appear for today's baker, and a stunning package features 4-color photography throughout the book.  Rose shows you how to create everything from Heavenly Coconut Seduction Cake, Golden Lemon Almond Cake, and Devil's Food Cake with Midnight Ganache to Orange-Glow Chiffon Layer Cake, Mud Turtle Cupcakes, and Deep Chocolate Passion Wedding Cake.

Pasta Sfoglia: a pasta primer from acclaimed Nantucket & NYC restaurants

224 pages of tender and tasty pasta PASTA sfoglia

Ron Suhanosky, Colleen Marnell-Suhanosky

with Susan Simon

Wiley, Hardcover

224 pages

September 2009


Sfoglia, Italian for an uncut sheet of pasta, is an apt name for the Nantucket and New York City restaurants of chefs Ron and Collen Suhanosky.

With their Renaissance-inspired menus featuring sweet and savory flavored sauces enrobing egg-rich pastas, the acclaimed restaurants have earned their place in the hearts and stomachs of their clientele.

Even former NY Times food critic, Frank Bruni, whose reviews were renowned for their pungency, was mellowed by a meal at Sfoglia NYC. 

Bruni wrote:

A dish of pasta this fantastic, its sauce of cream and vin santo applied with restraint and leavened cunningly by shredded carrot, convinces a person that whatever path led him to it should be embraced more often. In this case the impulse to enjoy an unhurried midday meal had taken me there. That, and the very lucky decision to enjoy that meal at Sfoglia.

Now after a decade and more of mastering their craft, the Suhanoskys have developed a cookbook. With 111 recipes - including the Fusilli, Guanciale, Carrots, Vin Santo and Cream that Bruni admired in his 2007 review - PASTA sfoglia gives guidance to the home cook.  

Master recipes for fresh egg pasta, gnocchi, crespelle (thin Italian crepes), and brodo (a hybrid cross between stock and broth) are the foundation of this beautifully staged cookbook. Included also are recipes for ingredients Sfoglia pasta dishes rely upon: Limoncello, a lemon infused liqueur made in nearly every seaside Italy village, preserved lemons, and goat's milk cheese.

The two-page section detailing how to roll and cut pasta for various shapes is as precise as can be, but suffers from a lack of illustration.  I would have liked to see the process through the lens of food photographer Ben Fink, whose gorgeously styled photographs tell the unwritten story throughout this cookbook.

A shared passion for the Italian cooking of their youths is evident in PASTA sfoglia.  One of the sublime pleasures of this cookbook is reading the personal notes, the intimate experiences, of the couple's food journey.  The reader gets a glimpse of big family dinners and working stages in Italian kitchens as well as insights about a centuries old cuisine and way of eating that is as much an art as it is a lifestyle. 

Each recipe is prefaced by a short passage, which is one part inspiration and technique, one part memoir, that provides readers with the hidden nature of how the recipe evolved.  In the recipe, Ricotta, Prunes, Walnuts, Fazzoletti, and Valpolicella Sauce, the couple tells us the filling for these plump fazzoletti - literally handkerchiefs - were the Valpolicella wine-soaked prunes dipped in chocolate they ate while traveling in Verona.

Organized in six sections - master recipes, fresh pasta, dry pasta, filled pasta, gnocchi and grains, which the Suhanoskys consider as "cousins of the more traditional pastas" - the cookbook builds on the basics. Ron Suhanosky, who says he dreams about pasta, simplifies the process of making fresh pasta by using a food processor to blend the dough and an electric pasta maker to roll out the sheets of dough.  "Fresh pasta is something special, but something not just for special occasions'," he writes in urging home cooks Niente paura or Have no fear.

The authors provide an extensive and detailed list of resources for necessary specialty products as well.

What makes this cookbook indispensable is its wide range of pastas and sauces as well as its insider tips for creating memorable meals. The book takes the terror out of making fresh pasta and details inventive ways of using ingredients in sauces, which for the time-pressed may be combined with either store-bought fresh or dry pastas.

Condensed from PASTA sfoglia

Serves 4 – 6


My original idea was to make a carrot salad with guanciale. Then I thought about pasta – just because pasta is always the first thing I want to eat. This recipe is kind of a spin off of carbonara because of the crispy guanciale and creamy sauce.

1 tablespoon grape seed oil
1/2 pound diced guanciale (see resources)
3 medium-large carrots, peeled and finely shredded, yield approximately 2 cups
1/2 cup vin santo or Malvasia
1 pound good quality fusilli
1 cup heavy cream
1/2 teaspoon freshly ground black pepper
Grated Parmesan cheese for serving

Bring a large pot of salted water to a boil. Add the grape seed oil and guanciale to a 10-inch skillet over medium-high heat. Cook until the guanciale has rendered it fat,is deep gold and crispy, 6 – 8 minutes. Remove from the heat. Pour off all but 1/4 cup of the fat.

Return the skillet to medium-high heat. Add the carrots and cook until they have wilted, 2 – 3 minutes. Add the vin santo and reduce to 1/4 cup.

Add the fusilli to the boiling water and cook according to the package directions.

Add the heavy cream to the skillet and reduce by half, about 10-12 minutes.

Add 1/2 cup pasta water to the sauce. Use a wire mesh skimmer to remove the pasta 2 minutes before cooking is complete and place it directly into the skillet. Toss to thoroughly coat the pasta and cook for the remaining 2 minutes.

Serve immediately with grated Parmesan cheese.

Chicken Marabella: a Silver Palate classic

Find Chicken Marbella and more recipes at   Recently we ate Chicken Marbella at a friend's party and were reminded how fabulous a classic dish can be.  Not only is this chicken classic beautiful to look at, it tastes simply wonderful with its blend of sweet and savory flavors.

One bite and it's easy to see why it's been popular with home cooks for over 25 years.

This was the first main-course dish to be offered at The Silver Palate shop.  The distinctive colors and flavors of the prunes, olives and capers have kept it a favorite for years.

It's good hot or at room temperature. When prepared with small drumsticks and wings, it makes a delicious hors d'oeuvre.

The overnight marinating is essential to the moistness of the finished product: the chicken keeps and even improves over several days of refrigeration; it travels well and makes excellent picnic fare.

The recipe may be doubled for entertaining.

Editor's Note: Sheila Lukin, 66, who co-authored The Silver Palate Cookbook with Julee Rosso, her business partner, died of brain cancer Sunday, August 30, 2009. Lukins and Rosso were pioneers in the  New American food movement of the 1980s.

Chicken Marbella

serves 6


2 chickens, 2 1/2 pounds each, quartered
1/2 head of garlic, peeled and finely pureed
2 tablespoons dried oregano
coarse salt and freshly ground black pepper to taste
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 cup pitted prunes
1/4 cup pitted Spanish green olives
1/4cup capers with a bit of juice
3 bay leaves
1/2cup brown sugar
1/2cup white wine
2 tablespoons Italian parsley or fresh coriander (cilantro), finely chopped


In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.

Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.

In an oven preheated to 350 degrees, bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.

With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.

To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.

Egg in the Nest or Toad in the Hole

One good egg

Growing up we called this breakfast treat Egg in the Nest. You might know it as Toad in the Hole.By either name, it's delicious and easy to make. 

Kids and kids at heart love it.  

The Culinary Institute of America Cookbook has a recipe for this breakfast classic that includes Red Pepper Ketchup.

Toad in the Hole with Red Pepper Ketchup

Serves 8


16 slices sourdough bread, about 3/4 inch thick

1 cup melted butter or as needed

16 eggs

2 teaspoons salt or to taste

1 teaspoon black pepper or to taste

1 cup Red Pepper Ketchup (recipe below)

Cut holes in each slice of bread with a 2 1/2-inch biscuit cutter. Be sure not to get too close to the edge of the bread. Brush both sides of each slice of bread with the melted butter.

Heat a griddle to medium heat (the CIA cookbook calls for a gas grill or charcoal grill but for indoors I suggest a griddle, either electric or stove top). Griddle the bread on one side until golden brown' about 1-2 minutes. Flip each piece of bread over and crack one egg into the hole in each piece of bread.

Season the eggs with salt and pepper. Fry the eggs about 2 minutes for sunny-side-up, 3 minutes for medium yolks and 3 1/2 to 4 minutes for hard yolks. Flip the bread over, being careful not to break the yolk, and cook for 30 seconds more, if desired.

Serve immediately with the Red Pepper Ketchup on top or on the side.

Red Pepper Ketchup

Makes 2 cups


1/4 cup olive oil

5 red peppers, diced

2 tablespoons minced shallots

3/4 cups dry white wine

3/4 cup chicken or vegetable broth

1 teaspoon salt

1/2 teaspoon ground black pepper

Heat the olive oil in a large saute pan over medium heat. Add the peppers and shallots and saute until tender, about 5 to six minutes.

Deglaze the pan with the white wine, making sure to scrape up anything that is stuck to the bottom of the pan.

The Culinary Institute of America Cookbook

A must-have for the home chef Not everyone has the opportunity to learn to cook the way I did, from my Mom who is expert in preparing old-fashioned Southern comfort food.  But even with this background, I had and have much to learn because my palate and curiosity took me beyond my culinary roots.

Learning to cook is an essential skill which should be taught to all children and the best way to learn to cook well is at the hand of a seasoned chef or accomplished cook.  But in the absence of a mentor, a fine substitute is a well-executed cookbook.

The Culinary Institute of America Cookbook (Lebhar-Friedman Books, 2008, 311 pages, $40) is the kind of guide that makes learning to cook a pleasure.  Like the Institution it represents, this cookbook pursues excellence and provides culinary knowledge for a full range of home cooks - from the novice to the very experienced.

With gorgeously styled food photos by Ben Fink, there are beautiful examples to inspire kitchen adventures.

I wish I'd had this cookbook earlier in my culinary explorations since it leaves nothing to chance.  One of the wonderful aspects of this guide to cooking is that it details basics which are often overlooked in other cookbooks. For instance, an entire chapter is devoted to preparation, providing insights to food shopping, standard kitchen equipment, food storage and establishing an essential pantry. This chapter too is loaded with tips that may seem second nature to a cook adept in the kitchen, but which offer sage advice to a fledgling cook.

Divided into eight chapters, the cookbook covers Beverages and Snacks, Appetizers and Salads, Broths and Soups, Pastas, Casseroles and Light Fare, Main Dishes, Vegetables and Side Dishes, Egg Dishes and Griddle Cakes, as well as Baked Goods and Desserts. 

In addition to the standard fare - Grilled Tuna Nicoise and  Osso Bucco Milanese - one expects to find in a classic cookbook, the CIA Cookbook offers a broad spectrum of international dishes too. 

I was delighted and surprised to find a recipe for Bibimbap, a Korean rice dish, and a modified version of Tom Yum Goong  featuring rice noodles, which is described as Thai Hot and Sour Soup, in the guide.  There were the ubiquitous French and Mediterranean dishes, but also a number of Latin American, North African and Carribean influenced recipes as well. 

I love the depth and range of this cookbook, which makes users feel as if they are insiders accessing the vast knowledge imparted in the classrooms of the Institute itself. 

Top Paris pastry chef opens Nutella patissierie

Nutella is my secret vice

I am of a certain age, which here means that I can remember a time that Nutella was sadly NOT available in US groceries.

I remember stashing jars of the chocolatey, nutty goodness in my suitcase to hold me until my next trip over the pond.

Thank goodness this indignity has been rectified, although I still think the European product far superior to what we mere Nutella newbies get stateside. And technically, US Nutella is manufactured in Canada.

For those of you fortunate enough to find yourselves in Paris, My Little Paris, the insider's guide to La Ville-Lumière or the City of Lights, suggests La pâtisserie des rêves (93 rue du Bac, 7th Metro Rue du Bac or Sèvres Babylone tel : 00 33 1 42 84 00 82) where pastry chef Phillippe Conticini creates the recipes in his cookbook,Sensations Nutella dedicated exclusively to the jar of chocolately, nutty deliciousness.

We can't think of anything more divine.

Happy Birthday to The French Laundry

There are restaurants that star in my recurring gastronomic fantasies. Among them is Thomas Keller's The French Laundry.

This month marks the 15th anniversary of Chef Keller's Napa Valley culinary vision and the 10th anniversary of  The French Laundry Cookbook, a compendium that tells the stories behind the menus created at his Yountville restaurant.

The wit and the whimsy behind these beautifully focused small plates bring food enthusiasts out for tasting menus which never replicate a food or flavor at a cost of $240 per person.

Beginning with a signature amuse-bouche of Salmon Tartare Cornets with Sweet Red Onion Creme Fraiche and ending with mignardises, the menu is famous for its Oysters and Pearls, Sabayon of Pearl Tapioca with Island Creek Oysters and White Sturgeon Caviar - among others. There are websites dedicated to cooking their way through this gorgeously photographed tome.

Each night's variation just a bit different from the last, Chef de cuisine Corey Lee collaborates with staff and purveyors to produce nightly menus from what is fresh, local and seasonal. The result is magical. 

The one word that is a recurring theme in Keller's restaurants: finesse. And if rumors are true, NYers will be treated to a new Keller restaurant this fall.

il Buco Chef Ignacio Mattos cooks beside South American Chef Francis Mallmann

A rare evening with Chefs Francis Mallman and Ignacio Mattos Chef Francis Mallmann cooks dinner in il Buco's kitchen on June 15th celebrating his new cookbook, Seven Fires: Grilling the Argentine Way, co-written with Peter Kaminsky.

A sensual poet, a speaker of many languages, and a native Patagonian with a Parisian sense of style, Chef Mallmann is South America's most famous chef.

Renowned for his rustically elegant food, his international clientele and his charismatic flair, the Argentrinian chef will create a special dinner celebrating his first English-language cookbook (Artisan Books; $35).

With several TV series and Spanish-language cookbooks under his belt, as well as a selection of restaurants and inns throughout South America, Chef Mallmann was the first South American Chef invited to serve dinner in 1995 to the world's leading gourmets at The International Academy of Gastronomy.

New York's Il Buco Chef Ignacio Mattos will open his kitchen to his longtime mentor, who he will cook beside for the first time in five years.

Chef Mallmann will prepare a four-course prix-fixe menu with items drawn from his new cookbook and wines poured from the Trivento Winery in Mendoza, Argentina.

The four-Course prix fixe menu with wine pairing is $90 per person or $115 per person with signed cookbook. Tax and gratuity are not included.

The evening's prix fixe menu:

Empanada de Carne traditional beef tenderloin-filled pastry with cumin and green olives
Wine: Trivento Select Pinot Noir, Mendoza, Argentina, 2008

Ensalada de Higos fig and mozzarella with marcona almonds and basil
Wine: Trivento Select Chardonnay, Mendoza, Argentina, 2007

Ojo de Bife Con Papas Domino grilled ribeye steak with domino potatoes and chimichurri
Wine: Trivento Golden Reserve Malbec, Mendoza, Argentina, 2006


Salmon a la Sal salt-baked wild Alaskan king salmon with charred summer vegetables
Wine: Trivento Select Torrontes, Mendoza, Argentina, 2008

Tableton Mendocino traditional pastry layered with dulce de leche, ganache and pastry cream served with coffee or tea

America's best chef Thomas Keller signs new book in Vegas

America's best chef signs his new book at Bouchon in Vegas

photo by Deborah Jones

Thomas Keller, chef and owner of Bouchon and Bouchon Bakery, will sign his newest cookbook “Under Pressure” Tuesday, June 16th from 6-7:15 pm at Bouchon in The Venetian Resort-Hotel-Casino.  Guests will have the unique opportunity to meet and speak with Chef Keller.

To RSVP for this first book signing, contact Annie Kang Drachen at Bouchon at [email protected].

“Under Pressure” is entirely dedicated to the science of cooking sous vide, a technique used in all of Chef Keller’s restaurants. The book explains why the technique, which involves low heat cooking, achieves results that other methods simply cannot, both in flavor and precision.

Renowned food scientist Harold McGee notes, “This book introduces American cooks to one of the most important culinary innovations of modern times.”

He will discuss the book and host a Question and Answer portion from 6:00 p.m. – 6:15 p.m. prior to the actual signing. Copies of “Under Pressure” will be available for purchase the day of the event for $75, plus tax.

To RSVP to Keller's signing of Under Pressure from Artisan Books Keller’s other titles including “The French Laundry” and “Bouchon” will also be available for $50,  each plus tax.  Both titles have been honored by the James Beard Foundations annual awards.

Named “America’s Best Chef” by TIME Magazine in 2001, Chef Keller has been awarded the most Michelin stars of any American chef and his two flagship restaurants, The French Laundry and Per Se, have alternately held the title of “Best Restaurant in the Americas.”

Chef Keller is the proprietor of eight properties including: The French Laundry, Bouchon, Bouchon Bakery and Ad Hoc in Yountville, CA; Per Se and Bouchon Bakery in New York, NY; and Bouchon and Bouchon Bakery in Las Vegas, NV.

Located in The Venetian Resort-Hotel-Casino, Venezia Tower in Las Vegas, Bouchon is a vibrant, Adam D. Tihany designed restaurant featuring a classic mosaic floor, magnificent pewter bar, antique light fixtures, and an expansive hand painted mural.

Reservations may be made by calling 702.414.6200.

Bouchon serves breakfast from 7:00am until 10:30am weekdays, brunch from 8:00am until 2:00pm Saturday and Sunday, and dinner from 5:00pm to 10:00pm seven days a week.

The oyster bar and cocktail lounge is open from 3:00pm to 10:00pm daily. Private dining space is also available.

Please visit for more information.