This review was prepared by Erin of Ladyberd’s Kitchen.

I bet you didn’t know that Chef Laurent Tourondel wrote a cookbook just for me…

Well, maybe he didn’t, but it feels that way every time I open Bistro Laurent Tourondel: New American Bistro Cooking. Chef Tourondel combines fresh flavors in both simple and elegant preparations that any home cook can try. From quick, straightforward recipes to more complex challenges, there’s something for everyone in his book.

Since receiving this book as a gift last December, I’ve tried 11 recipes. For me, this is record-breaking. My cookbook collection numbers about 100, most of which I’ve only used a few times, so making more than ten in a few short months is a good indication that this one’s a keeper.

The book is broken down into various sections, including starters, salads, pasta and risotto, meat, fish, sides, sauces, and desserts. I’ve dipped into all of them…

The first recipe I tried was Leeks Vinaigrette. My husband and I love leeks and this was a beautiful presentation. Simple to prepare, it makes a light and delicious first course, combining the leeks with crunchy candied walnuts, salty cheese and tart sherry vinegar.

Next, I moved on to the salads. In this chapter, you can find salads to accompany a meal as well as main courses. I made the Poached Lobster, Tomato Vinaigrette, Pesto, Tomato and Avocado salad. The tomato vinaigrette was a touch tricky, but the dish came together beautifully. I’ve made it again since without the lobster and it’s still delicious - bright colors and lots of fresh flavor!

Another winning first course is Roasted Beets with Goat Cheese Croutons. One thing I noticed is that the picture varies slightly from the preparation method. The recipe says to chop the beets into cubes but the picture shows nice slices. I opted for the slices for a prettier presentation.

I’ve tried two of the risotto dishes, one as a main course and one as a side. The Lemongrass Rock Shrimp Risotto is a new take on Thai ingredients. A little spicy and a little sweet, it packs a ton of flavor in every bite.

The Risotto with Green Peas and Pancetta is delicious as well. This recipe would be easy to modify with other ingredients since it’s a simple basic risotto. I served it with grilled rack of lamb and then we had leftovers with grilled chicken. It accompanied both great!

Lamb and olives happen to be two of our favorite flavors so trying the Tapenade Stuffed Leg of Lamb was a no-brainer. I must admit I used prepared tapenade but the flavors were divine. It’s an easy way to add some extra flavor to a simple roast.

For a great one-pot meal, try the Chicken Chorizo Basquaise. Like so many of the dishes in this book, it packs in a ton of flavor. It made enough for us to have it a couple nights and it’s definitely one of those dishes that tastes better after it has some time to sit. The flavors meld together into something amazing!

I’d be remiss if I didn’t mention BLT Fish Shack’s very own Tuna BLT. This sandwich is a great Friday night dinner. It’s a seared tuna steak on grilled bread with bacon, avocado, arugula, olive tapenade, a little mayonnaise, hard-boiled egg, Parmigiano-Reggiano, Tomato, and, for the daring, a squeeze of sriracha. It’s one of few sandwiches that make my husband’s eyes light up!

To round out my trials, I made one side, one sauce and one dessert. The side, Potato Leek Hashbrowns, were easy enough to make. The trickiest part is flipping it in the pan. The leeks lend nice flavor and moisture to the dish.

The sauce I selected was Chimichurri. I read a number of other chimichurri recipes from various cookbooks and this one won out because it has roasted red peppers, a little chilli, and lots of garlic. It comes together very quickly and adds great flavor to a grilled flank steak.

The dessert I chose was probably the easiest one in the book: Chocolate Espresso Cookies. Imagine chocolate chip cookies with a kick of espresso. Just don’t give them to the kiddies before bed-time!
This is a cookbook I’ll be turning to again and again. Each dish packs in flavor and texture to create memorable meals at home.

Note: Chef Laurent Tourondel is the Executive Chef and Partner of the BLT Restaurant Group. http://www.bltrestaurants.com/.