Biro or The Starving Artists Way

Biro: European-Inspired Cuisine

Author: Marcel Biro

Biro: European-Inspired Cuisine is the companion book to the nationally broadcast PBS reality-cooking series The Kitchens of Biro, which shares a candid look into the restaurant, culinary school, and home kitchens of Master Chef Marcel Biro.

With more than 125 superb recipes for amuse-bouches, appetizers, soups, salads, entrees, and desserts, Marcel demystifies classic European culinary techniques and adapts his unique recipes for the home chef. These simply elegant recipes reflect the favorite regions in which Marcel worked--Alsace, southern Germany, Tuscany, and Andalusia.

Go behind the scenes at Biro Restaurant and Wine Bar, and the Marcel Biro Culinary School, and discover the secrets of creating classic European cuisine made from scratch with seasonal ingredients: Lemon-Mint Sorbet with Red Peppercorns, Mesclun Duck Breast Salad with Raspberry-Shallot Vinaigrette, Lobster Martini, Sauteed White Asparagus in Parmesan Tuile with Summer Greens and Lemon Aioli, Rich Garlic Creme Soup with Croutons and Parmesan Crown, Grilled Medallions of Pork in Black Cherry-Pepper Sauce, Ahi Tuna Filet with Lobster-Veal Roulade on Glass Noodle Salad and Sauce Amoricaine, Pineapple Ravioli with Strawberry-Mint Creme, and many more.

Whether you prepare the recipes as outlined or put your own unique spin on them, Biro will inspire you to touch the ingredients, inhale their wondrous scent, appreciate their beauty, and value the passion of the culinary experience. Enjoy!

Marcel Biro is the star of the acclaimed national PBS series The Kitchens of Biro. Born in the former East Germany in 1973, by age twenty-one, Marcel was a European certified chef instructor, teaching aspiring chefsby day and cooking in Michelin-starred restaurants by night. At twenty-four, he became one of the youngest chefs in European history to attain the title Master Chef de Cuisine. Acclaimed for winning several coveted European awards and for his dedication to demystifying classic cuisine, Marcel worked in France, Germany, Switzerland, Austria, Spain, Hungary, Italy, and Lichtenstein before coming to the United States in 1999 to open his flagship restaurant, Biro; its casual companion restaurant, O; and a cooking school, the Marcel Biro Culinary School, two hours north of Chicago, in Sheboygan, Wisconsin. He has cooked at several internationally acclaimed restaurants including Emile Jung's three-star Michelin Au Crocodile, has toured Europe with Olympia Master Chef Francois Geiger, and was personal chef to German Chancellor Helmut Kohl.

Shannon Kring Biro, co-owner and president of the Biro cuisine-related businesses, is an award-winning lifestyle and cuisine writer who has been featured in Gastronomica and many other publications. She is the creator, writer, executive producer, and co-star of The Kitchens of Biro television series and owns Biro Internationale Consultants, an international hospitality and restaurant consultancy.

Publishers Weekly

Gourmands will admire the beautifully presented and photographed recipes in this lush coffee-table cookbook, some of which debuted on the PBS series The Kitchens of Biro, others coming from the Sheboygan, Wis., restaurant the Biros operate (he is chef, she is co-owner). Despite encouragement to readers to try these recipes, home cooks most likely will use them as inspiration. They're sophisticated and complex, requiring skills and ingredients-eel, bison, sweetbreads-not often found in the home cook's repertoire. However, the beguiling presentation demonstrates Biro's flair and showmanship. For instance, Roasted-Peach Soup with Smoked Bacon & Fried Arugula employs a fresh, artistic take on ingredients that challenge preconceived notions. Biro's approach, a "balance of elegance and simplicity," was developed in his native East Germany, where tough working conditions forced his creative hand. His cooking is inventive, engaging and professional, with recipes accompanied by wine pairings and "quick tips." Chatty discourses explain the importance of allowing meat to rest, the history of Brie and gazpacho, and the reason for scoring duck breasts before cooking them. The authors' coverage of the preparation of unusual items such as escargots attempts to lessen readers' apprehension, but in the end, some of these recipes are likely best savored when prepared by the kitchens of Biro, rather than at home. (Apr.) Copyright 2005 Reed Business Information.

Table of Contents:

Amuse-Bouche

Lemon-Mint Sorbet with Red Peppercorns*

Fennel Salad with Orange Vinaigrette, Creme Fraiche & Parmesan Crisp

Ahi Tuna with Spiced Balsamic Glaze

Smoked, Cured Pork Roulade with Sun Dried Tomatoes, Baby Spinach & Feta

Striped Beets with Caraway Vinaigrette & Hawaiian Black Lava Salt

Potato-Crusted Oyster Purse with Herb Aioli*

Fruit Shots with Grand Marnier

Three-Pepper Mousse*

Fiddlehead, Morel, Tomato & Celery Root Napoleon with Lemon Aioli*

Purple Potato Gnocchi with Mint Pesto

Gougeres with Roasted Ratatouille Nest*

Gruyere-Carrot Quenelles

Sauteed Ramp with Orange Oil*

Fig Chips with Chive Goat Cheese & Creme Fraiche

Champagne-Herb Kraut*

Citrus Soup with Orange Blossom Honey & Pickled Ginger

Double Melon Ball with Balsamic Glaze

Crostini with Exotic Mushroom Ragout & Rosemary

Herb Crepe with Wasabi Tobiko Creme Fraiche

Wild Mushroom Custard with Herb Broth

Appetizers

Half-Dozen Alsatian Escargot with Garlic-Herb Butter

Baked Brie with Lingonberry Sauce

Prosciutto-Wrapped Shrimp with Basil, Mozzarella, Extra Vecchio Balsamico & Aioli*

Razor Clams in Parsley Jus

Smoked Lachs on Rosti with Creme Fraiche & Beluga Caviar*

Feta in Herb Butter with Vine Ripe Tomato, Fresh Basil & Shaved Garlic*

Bouquet Prawn Skewer with Olive Oil, Basil, Rosemary & Dill*

Tarte Flambe with Creme Fraiche, Onion & Smoked Bacon*

Peekytoe Crab Cakes on Grilled Chicory with Roasted Red Pepper Coulis

Herb-Quark Souffle with Glazed Carrots

Pine Nut-Crusted Soft-Shell Crab with Tomato-Cumin Vinaigrette

White Asparagus Pizetti with Gravad Lachs, Baby Spinach & Creme Fraiche

Wild Scottish Salmon with Seven Salts on Mache*

NapaCabbage Rolls with Sweetbreads, Prawns & Spicy Mustard Seed Vinaigrette

Decorative "Apple" & "Watermelon" Sushi*

Fennel Gratinee with Pears

Marinated Sea Bass with Avocado, Pearl Onions & Sesame Oil

Gorgonzola-Risotto Quenelles with Tomato Glaze

Roasted Artichokes with Garlic, Sun Dried Tomatoes & Goat Cheese

Spinach Torte with Parmesan, Thyme & Roasted Red Pepper Coulis

Soups

Chilled Black Cherry with Brandy & Creme Fraiche

Silky White & Green Asparagus*

Lobster Bisque with Pesto

Rich Garlic Creme with Croutons & Parmesan Crown*

Butternut Squash & Curried Apple Chutney

Wild Mushroom Consomme with Duck Ravioli

Gazpacho*

Heirloom Tomato with Basil, Creme Fraiche & Roquefort Crown*

Potato Creme with Veal Croutons & White Truffle Oil

Beef Consomme with Thyme & Quenelles

Ramp "Cappuccino"*

Summer Corn with Sun Dried Tomato Puree

Spring Pea with Mint & Creme Fraiche

Watercress with Fried Leek*

Miso*

Carrot-Ginger with Parsley Oil

Roasted Peach with Smoked Bacon & Fried Arugula

Braised Oxtail

Saffron Shrimp-Leek

Sweet & Sour Lentil

Salads

Roquefort-Stuffed Dauphine Violette Figs a la Bourguignonne

Sauteed White Asparagus in Parmesan Tuile with Summer Greens & Lemon Aioli*

Lobster "Martini"*

Mesclun Duck Breast Salad with Raspberry-Shallot Vinaigrette*

Spring Greens with Vine Ripe Tomato, Feta, Shallots, Croutons & Dijon Dressing

Bison Carpaccio on Arugula with Shaved Parmesan & Chive Oil*

Nut- & Currant-Stuffed Scallops of Foie Gras with Madeira & Port Glaze*

Mushroom & Spinach Strudel with Light Champagne Vinaigrette*

Crisp Veal Sweetbreads with Port & Ginger

Tarragon Lamb Filet with Micro Greens & Cranberry Emulsion

Mache with Smoked Eel & Bacon-Dijon Dressing

Duck Terrine with Black Truffle-Herb Vinaigrette on Micro Greens

Lentil Salad with Bacon & Frisee

Roasted Striped Beets with Fennel, Mache & Yogurt-Walnut Oil Dressing

Trio of Vegetable Sorbets with Spring Salad

Heirloom Tomatoes with Tomatillo Salad & International Salts*

Chicory with Red Wine Vinegar, Ricotta, Gorgonzola, Leeks & Champignons

Grilled Goat Cheese on Spring Greens with Citrus Vinaigrette & Iced Olive Oil Shavings*

Red Cabbage Salad with Cilantro, Bulgur, Ham & Dijon

Roasted Vegetables with Caramelized Walnuts, Goat Cheese & Pesto

Entrees

Black Pheasant with Thyme Demi-Glaze on Creamed Salsify with Lemon-Parsley Glazed Potatoes

Medallions of Pork in Black Cherry Pepper Sauce with Spatzle & Braised Fennel*

Herb- & Mustard-Crusted Milk Rabbit Loin with Bordelaise Sauce & Sauteed Fingerlings

Wild Mushroom Ravioli with Sauteed Baby Spinach & Chive-Garlic Veloute

Prosciutto-Wrapped Veal Cutlet with Port Wine-Morel Sauce & Spinach Pasta

Lamb Loin a la Provencale with Escargot Ragout, Smoked Bacon-Wrapped Haricot Verts & Schupfnudeln*

Filet Mignon Madagascar Flambe in Cognac Creme & Crushed Red Pepper with Garlic Potato Rosettes*

Sole en Papillote on Sauteed Baby Spinach with Tomato Fettuccini*

Tender Milk Rabbit Loin in Lingonberry Sauce with Poached Williams' Bon Pear & Sage Spatzle*

Glazed Moulard Duck Breast Filet with Vichy Carrots & Duchesse Potatoes

Summer Vegetable Tower with Montrachet Cheese, Spatzle & Tomato Glaze*

Lime-Grilled Mahi Mahi with Morel- & Chanterelle-Stuffed Ravioli*

Black Pepper-Seared Salmon Filet with Egg Pasta, Sauteed Green Asparagus & Champagne-Lemon Creme

Ahi Tuna Filet with Lobster Veal Roulade on Glass Noodle Salad & Sauce Armoricaine*

Portabella Schnitzel with Brie & Garlic Mashed Potato Rosettes*

Zucchini-Wrapped Fettuccini with Sun Dried Tomatoes, Mushrooms, Baby Spinach & Roasted Red Pepper Coulis*

Horseradish-Encrusted Sirloin with Roasted Beets & Lyonnaise Potatoes

Ahi Tuna with Wilted Greens, Borlotti Beans, Cumin Toast & Orange-Sherry Vinaigrette

Maltese-Baked Swordfish with Lemon-Parsley Glazed Potatoes*

Venison Ragout with Juniper Creme, Napa Cabbage & Garlic Mashed Potatoes*

Hanger Steak with Herb-Sauteed Fettucini, Grilled Blue Prawns, Spinach & Roquefort-Infused Demi-Glace

Rainbow Trout with Sauteed Grapes & Almonds, Summer Vegetables & Garlic-Parsley Potatoes

Seared Sea Scallops with Pumpkin-Sage Creme, Wild Mushroom Risotto & Prosciutto Frivolity

Spring Spatzle Gratine with Sauteed Vegetables and Montrachet Cheese Medallions

Capon with Sherry-Chanterelle Sauce on Sauteed Napa Cabbage with Lemon-Parsley Glazed Potatoes

Desserts

Double Mousse au Chocolat with Apricot & Raspberry Sauces*

Grand Marnier-Chocolate Cake with Shiny Chocolate Icing & Vanilla Gelato*

Iced Strawberry Souffle with Mint-Orange Sabayon

Caramel-Creme Berries in Tuile Cup with Vanilla Gelato*

Chocolate & Chilled Mango Pyramid with Raspberry Coulis*

Alsatian Rhubard Tartin with Black Walnut Gelato*

Chocolate-Dulce de Leche Crepe Torte*

Pumpkin Pot de Creme with Pumpkin Seed Wafer

Chocolate Feuillantine with Poached Pears, Caramel & Pistachio Mousse

Baked Peach with Lavender Gelato*

Topfen Palatschinken

Tarte Flambe with Peaches, Creme Fraiche and Grand Marnier*

Pineapple Ravioli with Strawberry-Mint Creme*

Champagne Parfait with Poached Cherries, Whipped Vanilla Creme Fraiche & Black Pepper Cake

Lemon Mousse with Coconut Crisps & Espresso Syrup

Heirloom Black Cherries in Port Gelee

Berry Custard Cake with Fruit Coulis*

Chocolate Tartlet with Caramelized Raspberries & Lime Gelato

Green Tea Creme Brulee

Sachertorte

Basic Recipes

Bouquet Garni*

Bouquet Garni with Rosemary

Clarified Butter*

Duck-Infused Butter with Truffle Oil & Tthyme*

Herb Butter

Garlic-Herb Butter

Aioli

Herb Aioli

Egg Pasta Dough

Spinach Pasta

Tomato Pasta

Fettuccini

Ravioli

Tarte Flambe Crust Dough

Spatzle

Sage Spatzle

Lemon-Parsley Glazed Potatoes

Garlic-Parsley Potatoes

Garlic Mashed Potatoes

Garlic Potato Rosettes

Montrachet Cheese Medallions

Sauteed Baby Spinach

Vanilla Gelato

Lavender Gelato

Lime Gelato

Black Walnut Gelato

Strawberry Gelato

Balsamic Glaze

Port Glaze

Beef Stock

Chicken Stock

Fish Stock

White Veal Stock

Vegetable Stock

Clarification

Apricot Coulis*

Raspberry Coulis*

Fruit Coulis*

Roasted Red Pepper Coulis

Pesto*

Tomato Glaze

Parsley Oil*

Chive Oil*

Fried Herbs and Greens*

* Presented on The Kitchens of Biro season one

Book review: Photoshop CS3 for Forensics Professionals or Configuring Juniper Networks NetScreen and SSG Firewalls

The Starving Artist's Way: Easy Projects for Low Budget Living

Author: Nava Lubelski

Follow these tenets of the Starving Artist's lifestyle to create unique projects that prove that home décor, clothing, gifts, and accessories don't have to be expensive to be spectacular. Whether you're an artist or not—if you are brainstorming creative ways to make your pad look like a work of art, or if you are a crafty type looking for fun and original projects that don't break the bank—The Starving Artist's Way has something for you. With a wide variety of easy projects ranging from recipes to furniture, bath products to jewelry, this clever guide is your key to the best of funky chic and creativity on a budget, with more than 100 projects, most created exclusively for this book by New York City native and Starving Artist Nava Lubelski, including:

--At-Home-Absinthe, a version of the heady brew seen in Degas's painting The Glass of Absinthe

--"Octopus Project" Fried Rice, inspired by Japanese installation artist Shimabuku

--Magnet Wall, evoking the Bauhaus aesthetic of Walter Gropius

--Pop Art Tomato Table, a stylish nod to the vibe of Andy Warhol

--Dada Photo Frame, in the quirky spirit of collagist Kurt Schwitters

--Magritte Silk-Screened T-Shirts, with images inspired by the Surrealist's confounding paintings

With fun and informative sidebars about art movements and the artists (some famous, some just starting out) who make them happen, The Starving Artist's Way is an insider's scoop on art history and a do-it-yourself workbook all in one.