Learn how to present beautiful vegetables with the shock and blanche method, learn great brines for keeping meat tender, and learn how memorable taste is most often in the preparation of the main ingredient. Thomas Keller gives you the definitive way to handle lobster in Sweet Butter Braised Maine Lobster with Baby Arrowleaf Spinach and a Saffron Vanilla Sauce, and chef Stephan Pyles gives you a classic marinated bean salad to accompany grilled lamb chops on the grill with Rosemary Grilled lamb Chops on Marinated Bean Salad with Cascabel Aioli. Nancy Oakes utilizes a cider brine to tenderize a French center cut Pork Chop with a pomegranate relish, and David Holben does a beautiful Mint Coriander Cured Loin of Lamb. This is just a sampling of what lies beneath the covers of World’s Most Beautiful Recipes Volume III. Fifteen beautiful chef tested and inspired recipes for you to try in this third edition.
