Rover's: Recipes from Seattle's Chef in the Hat

Sporting his trademark fedora, Thierry Rautureau prepares for another night at Rover's, his four-star restaurant; he is about to create culinary magic. Anyone who has dined at the charming 50-seat Seattle restaurant can testify to the French-born chef's exquisite dishes, artful presentations, and attention to creating a warm inviting atmosphere that makes you feel like you've stopped by a good friend's home for an elegant home-cooked meal. In ROVER'S, chef Rautureau and Northwest food writer Cynthia Nims present more than 100 recipes, including signature dishes such as Scrambled Eggs with Lime Cr?É‚Ä?me Fra?É‚Äúche and Caviar; Whole Roasted Striped Sea Bass with Fennel, Moroccan Olives, and Thyme Vinegar; Venison Medallions with P Parsnip Ragout, Apricots, and Mustard Sauce; and Chocolate Caramel Hazelnut Cake. ROVER'S is truly a celebration of fine ingredients, dedication, perseverance, and delicious creations -all served with a tip of the hat and a French accent.

French-born THIERRY RAUTUREAU moved to Seattle and opened Rover’s in 1987.Since then, both chef Rautureau and Rover’s have received endless national and local recognition and accolades, including four James Beard Foundation nominations for Best Chef in the Northwest, winning the honor in 1998. Chef Rautureau resides in Seattle, Washington with his family.

CYNTHIA NIMS is the food editor of Seattle Magazine, the local editor of the Zagat Survey, and the author of the best-selling Northwest Best Places Cookbook. She lives in Seattle, Washington.