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    Golden Door Cooks at Home: Favorite Recipes from the Celebrated Spa (Hardback) By (author) Dean Rucker, By (photographer) Quentin Bacon, With Marah Stets

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    DescriptionTucked away in the rolling hills and hidden valleys of idyllic southern California, the Golden Door is the epitome of the luxury spa experience. As the quintessential holistic retreat, the spa is equally renowned for its inspired, bold, and innovative cuisine. In celebration of fifty sensational years, the Golden Door shares the secrets of its celebrated kitchen, bringing its famously fresh and healthful cuisine into your home. With a focus on lean proteins, whole grains, fresh vegetables, and other wholesome foods combined in astoundingly delicious ways, "Golden Door Cooks at Home "shares Chef Dean Rucker's most sought-after recipes, including: - Spiny Lobster and Mango Gazpacho Shooters - Soft Rosemary-Lemon Polenta with Sweet Corn, Oyster Mushrooms, and Rainbow Chard - Adobo-Marinated Grass-Fed Flank Steak with Spinach Salad and Roasted Poblano Dressing - Grilled Lamb Chops with Rosemary Roasted New Potatoes and Apple-Mint Salad - Blackberry Nectarine Crisp Also featured are cooking tips from Chef Rucker's popular cooking classes, information about how to boost flavor healthfully, recipes for easy-to-make sauces and vinaigrettes, and sidebars on fitness, nutrition, and other aspects of the unique Golden Door experience. Whether you've been a guest in the past or have only dreamed of getting a taste of the Golden Door, you'll enjoy this culinary tribute to one of the world's most restorative and nurturing destinations.


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  • Full bibliographic data for Golden Door Cooks at Home

    Title
    Golden Door Cooks at Home
    Subtitle
    Favorite Recipes from the Celebrated Spa
    Authors and contributors
    By (author) Dean Rucker, By (photographer) Quentin Bacon, With Marah Stets
    Physical properties
    Format: Hardback
    Number of pages: 288
    Width: 254 mm
    Height: 254 mm
    Thickness: 28 mm
    Weight: 1,474 g
    Language
    English
    ISBN
    ISBN 13: 9780307450791
    ISBN 10: 0307450791
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    B&T Modifier: Region of Publication: 01
    DC21: 641.5636
    B&T Modifier: Academic Level: 05
    BIC subject category V2: WBJ
    LC subject heading:
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    B&T Modifier: Geographic Designator: B5
    BIC subject category V2: WBH
    Nielsen BookScan Product Class 3: T16.2
    DC22: 641.5/636, 641.5636
    BISAC V2.8: CKB086000
    Warengruppen-Systematik des deutschen Buchhandels: 14560
    B&T Approval Code: A97406000
    BISAC V2.8: CKB051000
    B&T Approval Code: A97402000
    BISAC V2.8: CKB085000
    LC classification: TX741 .R8185 2009
    LC subject heading:
    BISAC V2.8: CKB039000
    Edition
    1
    Illustrations note
    colour illustrations, frontispiece
    Publisher
    Clarkson Potter Publishers
    Imprint name
    Clarkson Potter Publishers
    Publication date
    21 April 2009
    Publication City/Country
    New York, NY
    Author Information
    DEAN RUCKER, a graduate of the California Culinary Academy, came to the Golden Door in 2000 as sous-chef. In June 2005, he was named executive chef, and his bold and fresh new American cuisine has been met with accolades ever since. MARAH STETS is a food writer and editor. Her most recent collaboration was with Jim Denevan on Outstanding in the Field. GOLDEN DOOR has been the premier spa in the United States since it opened in 1959. With architectural elements modeled after seventeenth- and eighteenth-century Japanese inns, and with programs incorporating Zen philosophies of balancing physical and spiritual health, the spa revolutionized the American spa experience. In addition to the destination spa in Escondido, California, there are also full-service Golden Door resort spas throughout the United States and Puerto Rico.
    Review quote
    "Most of us won't be shelling out our dwindling greenbacks to spend a week at the Golden Door any time soon. Even when we were riding high, it was one of those deluxe destinations that always seemed a tad out of reach. But now the super-spa has decided to open its embossed golden doors to mere mortals and let us in on their renowned and revered culinary secrets. In "Golden Door Cooks at Home", published to commemorate the spa's 50th birthday, Chef Dean Rucker shows us how to make his signature spa food, food that promises to leave you feeling 'sated, nurtured, and above all, healthy.' Using lean proteins, whole grains and fresh vegetables as his building blocks, real food, not stripped down 'replacement food, ' Rucker turns out dish after dish with big, bold flavors. A spa secret he wholly recommends is 'the sensible use of the starter course'--try his Corn and Scallion Pancakes or Broccoli Basil Soup--so that you'll eat a smaller main course and be doubly happy. The vegetarian mains are marvelous, not to mention Walnut-Crusted Turkey Scaloppini, Teriyaki Black Cod and Moroccan Spice-Rubbed Lamb Loin. Take your taste buds on a virtual spa vacation." --"Bookpage " "Dean Rucker offers many of my favorite Golden Door dishes-from the modern Coriander-Crusted Tuna on Wonton Chips to the warming Corn and Scallion Pancakes-allowing all cooks to savor a light, healthy, wholesome, appealing cuisine." --Patricia Wells, author of "Vegetable Harvest"