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Presents signature recipes from the Los Angeles eatery
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72 Market Street is both the name and the address of one of Los Angeles's premiere dining spots. Started in 1983 by actor Dudley Moore and director Tony Bill, the restaurant boasted a beautiful setting, great music, and--most important--delectable food courtesy of chef Leonard Schwartz. Schwartz's menu was ahead of its time: in an age of nouvelle cuisine, he was serving hearty meatloaf, grilled chicken, and chili, prepared with elegance yet served without pretension. The gambit worked, and 72 Market Street became a favorite with food critics and ordinary diners alike.
The arrival of the '90s saw a new chef in the kitchen. French-trained Roland Gilbert took up the reins at 72 Market Street and, although he kept many of Schwartz's original dishes, expanded the menu to include such delicacies as Dungeness crab and Crispy Noodle Galette, Eggplant and Bell Pepper Terrine, and Warm Pear and Roquefort Torte. Since the arrival of Chef Gilbert, the restaurant has annually won the Excellence Award from the Wine Spectator and been awarded three stars by the California Restaurant Writers' Association. For those of you who can't make it to Venice, California, in person, 72 Market Street Dishes It Out brings 72 of the restaurant's most popular dishes to you. From Leonard Schwartz's famous meatloaf to Roland Gilbert's Chocolate Bombe, the hits just keep on coming. 72 Market Street Dishes It Out gives a whole new meaning to the term "take-out."From the Publisher:
Is your mouth watering for a plate of meat loaf and mashed potatoes even yummier than mom used to make? Are you dreaming about a bowl of hot, spicy chili, loaded with beef and pork and bacon? There are two solutions to this problem: you can hop a plane to Los Angeles and have dinner at 72 Market St., the celebrated Venice, California restaurant founded more than a decade ago by actor Dudley Moore and filmmaker Tony Bill, or you can buy the new cookbook, 72 Market St. Dishes It Out!, written by the restaurant's chef, Roland Gibert, and published by Wave Publishing.
The 168-page book is a feast for the eyes as well as the taste buds, because in addition to recipes for - what else - seventy-two of 72 Market St.'s classic dishes, it is illustrated with more than forty dazzling full-page portraits of celebrity patrons enjoying the restaurant's food - and we do mean enjoying it, in the true 'Venice art world' sense of the word!
Some of the notables who posed for the book include actors Ted Danson and Mary Steenburgen, photographed in a cozy clutch while savoring the corn chowder, Dudley himself, lounging on the piano and mugging over a dish of farfalle pasta, and artist Robert Graham, who has photographed his self-portrait, sculpted out of the restaurant's famous mashed potatoes!
Other personalities are vividly portrayed in and around the restaurant: When you think of Venice you think of tattoo parlors, so Mark Steffen is pictured chomping on a veal chop while having "72" emblazoned onto his arm by tattoo artist Andy Nevill. Art gallery owner William Turner cruises on Venice's Grand Canal, a bowl of ceviche within reach. Waiter Robert Fegan proves that the restaurant's fish is fresh by emerging from the ocean hefting a twenty-pound salmon, and the graphic design team from Sargent & Berman, art directors of the book, enjoy their just desserts with the ubiquitous Venice Boardwalk graffiti as a backdrop.
Eccentric, irreverent, and delightfully fun, the portraits provide a snazzy counterpoint to the recipes, which have been carefully revised for the home cook by Roland Gibert who joined Moore and Bill as a co-owner of the restaurant in 1994. Says the renowned French chef, "We get many requests for our recipes, and we are happy to share them with our patrons and friends. Many of the dishes in the book, such as gazpacho, grilled chicken with tomatillo salsa, and brownies, are simple to prepare. Others, such as the Dungeness crab and crispy noodle galette or sweetbread and lobster charlotte are for the more advanced chef. There are recipes in this book for everyone!"
Chef de Cuisine Robert Lia began working as an apprentice to Chef Gibert at the age of twenty-one, at Tulipe. After a three-year stint, he joined the Navy and spent four years in Europe, serving as a pharmacy technician and on call medic. Upon his discharge in 1996, he returned to Los Angeles and to the kitchen, and begin working for Chef Gibert at 72 Market St. In addition to his expertise in the kitchen, Chef Lia honed his computer skills while in the Navy, and he is largely responsible for the restaurant's electronic communications. His contributions to 72 Market St. Dishes It Out! included recipe transcription and testing, and food styling for the twenty-six plate photographs.
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Book Description Wave Pub, 1998. Condition: New. book. Seller Inventory # M0964235927
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Book Description Wave Pub. Hardcover. Condition: New. 0964235927 New Condition. Seller Inventory # NEW7.0535126