The Book

Since Carlos and Debbie Nieto opened Carlos' restaurant in Highland Park in 1981, it has been consistently recognized as one of the Chicago area's finest and most popular restaurants. Now they have created a way to make preparing nouvelle French cuisine at home both comfortable and enjoyable.

Carlos' Contemporary French Cuisine is written with all the spirit and charm of the restaurant. It offers exquisite recipes for amuse-bouches, appetizers, soups, salads, entrees, Carlos' specials, staff meals, desserts, and more. Also included are expert notes on wines to accompany many of the dishes, provided by the restaurant's sommelier, Marcello Cancelli, highlighting Carlos' award-winning wine collection.

Recipes include Mushroom and Truffle Cappuccino; Lobster Risotto Milanese; Jicama-Melon Salad with Belgian Endive and Apple-Basil Sauce; Champagne Ginger-Carrot Soup; Lamb Gateau with Ratatouille, Wilted Spinach, and Garlic Puree; and Gingerbread Cake with Whipped Cream and Plum Coulis.

Carlos and Debbie have traveled the world to gather experience and recipes. They have filled these pages with delectable contemporary creations for your cooking and dining pleasure. 224 pages with 120 color photos 8.5" x 10". Makes a fantastic gift.

Have your book personallysigned by Carlos and Debbie Nieto and Ramiro Velasquez.

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