The opening of Tru in Chicago was the long-anticipated culmination of the dreams of executive chef Rick Tramonto and his partner, executive pastry chef Gale Gand. There Tramonto and Gand are free to unleash their superb culinary imaginations, serving wildly creative fare best described as progressive French-inspired cooking anchored in the finest European traditions.
Tru reveals the secrets of Tramonto and Gand’ s award-winning cuisine–techniques and recipes they have evolved over the past twenty-five years of preparing some of the most delectable food in the world. This glorious cookbook offers more than seventy-five never-to-be-forgotten Tru favorites–starting with first courses such as Ricotta Gnocchi with Parmegiano-Reggiano Cream; greens such as Lemon Balm Salad with Yuzu Soy Dressing; and entrees including Black Trumpet Mushroom—Crusted Ahi Tuna and Roasted Beef Tenderloin with Truffled Potato Puree. Gale Gand provides recipes for an irresistible array of cheese courses and a variety of exquisite desserts, including Apricot Tart Tatin and Fromage Blanc Mousse with Blueberry Stew.
Masterfully written recipes with careful attention to detail and easy step-by-step instructions will enable cooks of all levels to prepare and present unforgettable meals, enhance the dining ambience, and enjoy the taste of Tru perfection at home. Award-winning sommelier Scott Tyree suggests wines to complement every course. Tramonto and Gand also share the remarkable story of how they became two of the world’s great chefs and how they made Tru a four-star restaurant.
On every page, Tru reflects an abiding love for food, a great passion for the table, and attention to all that goes into producing superb meals. Tru is the ultimate cookbook for anyone who appreciates food as inventive as it is beautiful.
NOTE: This edition does not include photos.
About Rick Tramonto
RICK TRAMONTO — Recognized in 1994 as one of Food & Wine’s Top Ten Best New Chefs and in 2002 as Best Chef: Midwest Region by the James Beard Foundation, Tramonto has garnered international attention and a host of prestigious awards for his work at Trio, Brasserie T, and his renowned four-star, Relais-Gourmand restaurant Tru in Chicago. Tramonto, who has written four previous cookbooks, has appeared on Oprah, Today, CBS This Morning, and on the Food Network’s Iron Chef. In 2006 he founded Cenitare Restaurants, a restaurant-management and development company, with concepts including Osteria di Tramonto, Tramonto’s Steak & Seafood, and RT Lounge. He lives in the northern suburbs of Chicago with his wife, Eileen, and their children.
About Gale Gand
GALE GAND is a James Beard Award—winning pastry chef and executive pastry chef and co-owner of the world-renowned Chicago restaurant Tru. She also is consulting pastry chef and partner of Cenitare Restaurants, LLC, which encompasses Osteria di Tramonto, Tramonto’s Steak and Seafood, and RT Lounge, all in the Chicago area. The host of Sweet Dreams, Food Network’s first daily show devoted to baking, she is the author of six previous cookbooks, including Gale Gand’s Just a Bite and Chocolate and Vanilla.
About Mary Goodbody
MARY GOODBODY is a nationally known food writer and editor. Her credits include Tru and Amuse-Bouche with Rick Tramonto, and Taste Pure and Simple with Michael Nischan. The editor of the IACP Food Forum Quarterly, she lives outside New York with her daughter.
"A magnificent presentation by two of America's finest craftsmen, the recipes in this book provide everything that discriminating cooks and their guests could desire in a meal: creativity, wholesomeness, elegance, lightness, and seasonality. Each course demonstrates a superb mastery, from appetizers to desserts and pastries–once the sole province of the French." –Raymond Blanc, Le Manoir aux Quat'Saisons
"Rick Tramonto and Gale Gand’s enthusiasm for what they do shines through in this cookbook. The creative dishes, the very personal text and the helpful wine pairings all contribute to the reader’s sense that this is a book by people who love what they do. Rick defines his cuisine as progressive French but one must add the word delicious for a complete definition of the recipes in this book. Enjoy!”–Daniel Boulud, Daniel
“Rick Tramonto’s and Gale Gand’s TRU cookbook perfectly conveys the restaurant’s innovative, inspiring and elegant dishes to the reader. Like their acclaimed restaurant in Chicago, this cookbook is truly an original!”–François Payard, Payard
“In Rick Tramonto’s new cookbook, this gifted chef shares the secrets of his modern and truly beautiful cooking.”–Eric Ripert, Le Bernadin
“This book is a reflection of the spirit, vision, execution, style, creativity, professionalism, and heart of Rick and his family at Tru. It is the kind of book that makes you smile as you read along, exciting to the palate, and inspirational for any reader, novice, or professional. As someone who shares his passion and commitment to our craft, I have great appreciation for what Rick and Gale have accomplished and continue to create.”–Bradley Ogden, Bradley Ogden’s
From the Hardcover edition.