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Right now we are eating in Seattle, Washington.


The first cookbook from tastingmenu.publishing.




In a sea of restaurants that adhere to fads, fickle restaurant critics, and the advice of consultants, Lampreia has slowly and steadily built a loyal and almost religious following of customers who value its unique, minimalist style. Carsberg’s food is fresh, seasonal, refined, luxurious, and yet deceptively simple. Meals at Lampreia are special but not formal. Dishes are exciting and challenging, but approachable. Carsberg operates outside the growing legion of “celebrity chefs” while maintaining standards as high as the most famous and accomplished of culinary artists. Carsberg’s cooking is grounded in the northern Italian style that he absorbed during his many years cooking in Europe. He combines this with the fresh ingredients of the region in which he grew up – the Pacific Northwest.


“Growing up in the northwest, and cooking here every day, it’s impossible not to feature the bounty of Washington State’s apple harvest on my menu,” said Scott Carsberg, Chef at Lampreia. The eight dishes in All About Apples are a tour of many of the apple varieties grown in Washington state and of other local and seasonal ingredients like Dungeness Crab, and chestnuts. “What I love about this cookbook is the freedom to really show what goes into making each dish. While Lampreia doesn’t have the luxury of an army of cooks, our dishes are still more involved than the average food made at home. The details in All About Apples capture the truth of how Lampreia’s food is really made. And the only way we could have done a project this special is with the passionate people at tastingmenu” said Carsberg.


Download your free copy of All About Apples.

You can purchase All About Apples electronic edition right here for FREE. One hundred pages and 291 beautiful photos. The book comes in Adobe's Acrobat (.pdf) format and is readable on almost any home computer (Windows and Mac) using Adobe's Reader software (which you can download here).

All About Apples

A tasting menu from Scott Carsberg of Lampreia

by Scott Carsberg, Hillel Cooperman, photographs by Peyman Oreizy


List Price: $29.95

Price: FREE

Availability: You will receive a download link immediately.

Edition: Electronic, Adobe Acrobat 6.0 (.pdf)

Content: 100 pages, 291 photos

Size: 9.37 MB

Item #: 0001-2004-0001-A

Note: This is an electronic cookbook. You will not receive a printed copy.
It will download as a .pdf file that requires Adobe Acrobat Reader version 6.0. If you want to save the book to your hard drive, choose "Save" from the File menu (or "Save a Copy" from the Acrobat toolbar) after the book has appeared in your web browser.



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  Garlic has long been credited with providing and prolonging physical strength and was fed to Egyptian slaves building the giant pyramids. Throughout the centuries, its medicinal claims have included cures for toothaches, consumption, open wounds and evil demons. A member of the lily family, garlic is a cousin to leeks, chives, onions and shallots. The edible bulb or "head" grows beneath the ground. This bulb is made up of sections called cloves, each encased in its own parchmentlike membrane. Today's major garlic suppliers include the United States (mainly California, Texas and Louisiana), France, Spain, Italy and Mexico. There are three major types of garlic available in the United States: the white-skinned, strongly flavored American garlic; the Mexican and Italian garlic, both of which have mauve-colored skins and a somewhat milder flavor; and the Paul Bunyanesque, white-skinned elephant garlic (which is not a true garlic, but a relative of the leek), the most mildly flavored of the three. Depending on the variety, cloves of American, Mexican and Italian garlic can range from 1/2 to 1 1/2 inches in length. Elephant garlic (grown mainly in California) has bulbs the size of a small grapefruit, with huge cloves averaging 1 ounce each. It can be purchased through mail order and in some gourmet markets. Green garlic, available occasionally in specialty produce markets, is young garlic before it begins to form cloves. It resembles a baby leek, with a long green top and white bulb, sometimes tinged with pink. The flavor of a baby plant is much softer than that of mature garlic. Fresh garlic is available year-round. Purchase firm, plump bulbs with dry skins. Avoid heads with soft or shriveled cloves, and those stored in the refrigerated section of the produce department. Store fresh garlic in an open container (away from other foods) in a cool, dark place. Properly stored, unbroken bulbs can be kept up to 8 weeks, though they will begin to dry out toward the end of that time. Once broken from the bulb, individual cloves will keep from 3 to 10 days. Garlic is usually peeled before use in recipes. Among the exceptions are roasted garlic bulbs and the famous dish, "chicken with 40 cloves of garlic," in which unpeeled garlic cloves are baked with chicken in a broth until they become sweet and butter-soft. Crushing, chopping, pressing or pureeing garlic releases more of its essential oils and provides a sharper, more assertive flavor than slicing or leaving it whole. Garlic is readily available in forms other than fresh. Dehydrated garlic flakes (sometimes referred to as instant garlic) are slices or bits of garlic that must be reconstituted before using (unless added to a liquid-based dish, such as soup or stew). When dehydrated garlic flakes are ground, the result is garlic powder. Garlic salt is garlic powder blended with salt and a moisture-absorbing agent. Garlic extract and garlic juice are derived from pressed garlic cloves. Though all of these products are convenient, they're a poor flavor substitute for the less expensive, readily available and easy-to-store fresh garlic. One unfortunate side effect of garlic is that, because its essential oils permeate the lung tissue, it remains with the body long after it's been consumed, affecting breath and even skin odor. Chewing chlorophyll tablets or fresh parsley is helpful but, unfortunately, modern-day science has yet to find the perfect antidote for residual garlic odor.  

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