Biro: European-inspired Cuisine

Marcel Biro is the youngest chef in European history to receive the title Master Chef de Cuisine a candid, behind-the-scenes look into the restaurant, cooking school, and home kitchens of the authors. With more than 125 superb recipes for appetizers, soups, salads, entrees, and desserts, using classic European techniques. Master Chef de Cuisine Marcel Biro demystifies classic European culinary techniques, and adapts his unique recipes for the home chef. These hallmark recipes reflect Marcel's passion for regions such as Alsace, Tuscany, southern Germany and Andalusia, where he has worked as a chef. 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: Recipes include: 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 & Lemon Aioli, Rich Garlic Creme Soup with Croutons & Parmesan Crown, Grilled Medallions of Pork in Black Cherry-Pepper Sauce, Ahi Tuna Filet with Lobster-Veal Roulade on Glass Noodle Salad & Sauce Amoricaine, Pineapple Ravioli with Strawberry-Mint Creme

by : Marcel Biro