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Fresh from the Market, 2010

From the first pale-green shoots of April's asparagus to December's robust porcini and creamy sunchokes, food at its seasonal peak has brilliant flavor. In FRESH FROM THE MARKET, Chef Laurent Tourondel presents fantastic recipes for seasonal, farmers' market cooking year-round. This richly photographed cookbook features 167 recipes, including cocktails, appetizers, soups, salads, entrees and desserts along with complete menus for special occasions like an Autumn wine harvest dinner or a festive New Year's Eve Feast. Chef Tourondel selects the freshest seasonal ingredients and maximizes their flavors with simple cooking techniques. FRESH FROM THE MARKET shows home cooks how to create incredible dishes from the season's bounty.

Bistro Laurent Tourondel: New American Cooking, 2007

Tourondel tailors his beloved bistro recipes for the American home cook. Some of Tourondel's favorite signature dishes, perfected in his successfulrestaurants, incorporate his love of American ingredients, the warmth andinformality of bistro experiences during his childhood in France and the bold flavors of traditional American steakhouses. Featuring 144 recipes and over 50 full-color photographs BISTRO LAURENT TOURONDEL also provides informative chapters on shopping for the best ingredients, including how to buy and cook a great steak: expert cooking tips for preparing fish and shellfish; a glossary of key culinary terms and a comprehensive list of reliable mail-order sources.

Go Fish: Fresh Ideas for American Seafood, 2004

In a book devoted to the readily available fish and shellfish caught in American waters GO FISH insists on stress-free cooking at home, which is why Tourondel so often turns to fish when entertaining friends. Fish doesn't need much prep work, cooks quickly and lends itself to a wonderful array of herbs and spices. GO FISH also offers an extensive primer on the prevalent fish and shellfish found in American waters as well as a guide to caviar. Complete purchasing tips are also covered, along with step-by-step lessons in technique, from how to shuck an oyster, to the correct method for making clarified butter.

LT Living Magazine

This issue features Taste Test, Burgers In Paradise, Prized Purveyours and Recipes from Chef Tourondel's Latest Cookbook.
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