From A Cook’s Table

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The recipes that follow are from my recently published cookbook, A Cook’s Table (co-authored with Todd Wernstrom).

The recipes in the book are really a compendium of my many years in professional kitchens in my native Denmark, San Francisco and Miami at Two Chefs, my restaurant that has been serving dishes like those that follow for more than 30 years. All of the recipes employ classical French technique and many are among restaurant greatest hits. Many others are updates on the classics while still others touch on many other cuisines. All of them deliver lots of flavor. You will see that there are wine recommendations for each dish. The book has a very significant wine component that will make food and wine pairing easy (ordering info below).