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Laurel: Modern American Flavors Philadelphia
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Barnes and Noble
Laurel: Modern American Flavors Philadelphia
Current price: $35.00
Barnes and Noble
Laurel: Modern American Flavors Philadelphia
Current price: $35.00
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Size: Hardcover
*Product Information may vary - to confirm product availability, pricing, and additional information please contact Barnes and Noble
An Exquisite Seasonal Tasting Menu from the Heart of South Philly
Laurel
, the first book from restaurateur and
Top Chef
winner Nicholas Elmi, promises to be as engrossing and delicious as its restaurant namesake, a culinary stronghold in South Philly.
Elmi's French background and training informed Laurel from the start, but Laurel is a true American restaurant with a modern feel. The acclaimed nine-course tasting menu is unmatched in Philadelphia. Elmi does seasonality just right.
Fall brings Apple-Yuzu Consommé, Marinated Trout Roe, and Bitter Greens.
Winter serves up Bourbon-Glazed Grilled Lobster, Crunchy Grains, and Apple Blossom,
Spring is evidenced by Black Sea Bass, Peas, and Rhubarb
Summer is distilled in Marigold-Compressed Kohlrabi, Buckwheat, and Cured Egg.
The book is also a letter of gratitude to the restaurant's suppliers, whose work colors every dish they serve. Each chapter is a full nine-course tasting menu with accompanying cocktail, and almost as delicious on the page as the meal itself.
Laurel
, the first book from restaurateur and
Top Chef
winner Nicholas Elmi, promises to be as engrossing and delicious as its restaurant namesake, a culinary stronghold in South Philly.
Elmi's French background and training informed Laurel from the start, but Laurel is a true American restaurant with a modern feel. The acclaimed nine-course tasting menu is unmatched in Philadelphia. Elmi does seasonality just right.
Fall brings Apple-Yuzu Consommé, Marinated Trout Roe, and Bitter Greens.
Winter serves up Bourbon-Glazed Grilled Lobster, Crunchy Grains, and Apple Blossom,
Spring is evidenced by Black Sea Bass, Peas, and Rhubarb
Summer is distilled in Marigold-Compressed Kohlrabi, Buckwheat, and Cured Egg.
The book is also a letter of gratitude to the restaurant's suppliers, whose work colors every dish they serve. Each chapter is a full nine-course tasting menu with accompanying cocktail, and almost as delicious on the page as the meal itself.
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