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9781414331621

Scars of a Chef

by ;
  • ISBN13:

    9781414331621

  • ISBN10:

    1414331622

  • Format: Hardcover
  • Copyright: 2011-02-15
  • Publisher: Tyndale House Pub

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Summary

Rick Tramonto started as a high school dropout working at Wendy's; he became one of the hottest celebrity chefs in the world. Yet his rise to culinary success was marked with tragedy, loss, and abandonment. As a teenager, Rick worked to support the family when his father (who had Mob ties) went to prison. As a young adult, he struggled with a learning disability and drug addiction. Yet as a chef, he rose rapidly to culinary stardom, earning rave reviews and eventually opening the famous four-star establishment Tru. From the outside, it looked like he had everything he ever wanted; his lifelong hunger for meaning should have been more than met. But on the inside, his life and his marriage were falling apart. And then, one night, a voice on the radio changed everything. Containing recipes and color photos, Scars of a Chefis the mesmerizing rags-to-riches memoir of one chef's journey through the highest heights and the lowest lows of the culinary world . . . and his search for something that would finally heal his wounds and sustain him through even the darkest times.

Table of Contents

Acknowledgmentsp. ix
Forewordp. xi
Introduction: A Chef's Scarsp. xv
The Endp. 1
Bruschettap. 5
The Early Yearsp. 7
Blue Collarp. 9
Mom's Veal Parmesanp. 15
Nightmaresp. 17
Escarole Soup with Meatballsp. 22
Deathp. 23
Italian Sausage with Roasted Peppers and Onionsp. 30
Garage Bandp. 31
Lemon Ricotta Breakfast Bruschettap. 40
Rock Bottomp. 41
Genoa Ham and Olive Tapenade Paninip. 52
Culinary High Schoolp. 53
Wendy'sp. 55
Ricky T. Burger with Roasted Garlic Aiolip. 63
Scotch 'N Sirloinp. 65
Lamb Chops with Garlic Jus and Boiled Potatoesp. 73
Strathallanp. 75
Roasted Stuffed Veal Loin with Prosciutto, Fontina, Spinach, and Oven-Dried Tomatoesp. 93
Culinary Collegep. 97
New York Cityp. 99
Gorgonzola Piccante with Concord Grape Saladp. 106
French Cooking 101p. 107
Cinnamon-Roasted Pumpkin Soup with Wild Rice and Rabbit Confitp. 119
The Big Timep. 121
Roasted Porcini-Stuffed Lamb Saddle with Five-Bean Ragoutp. 131
Coming Homep. 135
Roasted Spicy Artichokesp. 144
Chicagop. 145
Tramonto's Signature Pizza (Pizza dei Tramonto)p. 163
Culinary Grad Schoolp. 165
Europep. 167
Campagna-Style Pickled Mackerelp. 180
Triop. 181
Chilled Roasted Red and Gold Baby Beet Salad with Horseradish Foamp. 189
Brasserie Tp. 191
Fried Polenta Squaresp. 206
The Real Worldp. 207
Trup. 209
Foie Gras Foam with Port Wine Reductionp. 227
New Lifep. 229
Mocha Panna Cottap. 238
Taking Big Chancesp. 241
Asparagus Risotto with Truffle Oilp. 251
Starting Over … Againp. 253
Roast Chicken with Garlic Roasted Potatoesp. 260
Epiloguep. 261
Jonah Crab Cakes with Spicy Tartar Saucep. 266
Author's Notep. 269
Table of Contents provided by Ingram. All Rights Reserved.

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