Chef recipes that can be made at home – wow!  Although in years past the term chef cookbook was nearly synonymous with coffee table book, rather than a book you would actually cook from, recent chef cookbooks have actually been ‘cookable’!  Bistro Laurent Tourondel is one of those books.  From a simple Fava Bean salad, to Gnocchi, to Chocolate-Espresso Cookies, chef Tourondel presents wonderful dishes that you will and can make.  Sure some of the dishes are more complex, but overall this cookbook has a wonderful balance of approachable recipes that will make your mouth water.  In the introduction Chef Tourondel suggests which recipes are best suited for novices and discusses how to use the book.  As Chef Tourondel says “when you are in your kitchen, I hope you will have fun and take pleasure in cooking” – with this cookbook you’ll not only take pleasure in cooking his recipes but in feasting on the results as well.  Try the recipe for Chef Tourondel’s “BLT Grilled Tuna Sandwich” below, for an excellent example of what “Bistro Laurent Tourondel” has to offer. 

BLT Grilled Tuna Sandwich

From Bistro Laurent Tourondel by Laurent Tourondel, Wiley 2007.

Inspired by the famous pan bagnat sandwich of Provence, which is made with canned tuna, I created this version with fresh tuna. It is great for a picnic since you can make it up to several hours in advance. The taste will only improve as the flavors of the ingredients meld together. For a change, substitute pesto for the tapenade.

Serves 6

• 1½ pounds yellowfin tuna, cut into 12 slices, about 1⁄3 inch thick
• Fine sea salt and freshly ground black pepper to taste
• ½ cup olive oil
• 4 teaspoons freshly squeezed lemon juice
• ½ teaspoon chopped garlic
• 1 large bunch arugula, tough stems removed (about 2 cups)
• ½ cup mayonnaise
• ¼ cup Tapenade
• 1 loaf rustic Italian bread, cut into twelve ½-inch-thick diagonal slices, toasted
• 12 slices applewood-smoked bacon, cooked until crisp
• 1 medium red onion, sliced
• 2 ripe tomatoes, sliced
• 3 hard-cooked eggs, peeled and sliced
• 6 ounces Parmigiano-Reggiano cheese, thinly sliced with a vegetable peeler or mandoline slicer
• 1 ripe avocado, preferably Hass
• 1 bunch fresh basil, tough stems removed

GRILL THE TUNA Preheat a grill pan or barbecue grill to high heat. Sprinkle the tuna on both sides with salt and pepper. Place the tuna on the pan or grill rack and cook 1 to 2 minutes per side, or until rare to medium-rare, depending on your preference.

DRESS THE ARUGULA In a medium bowl, whisk together the oil, lemon juice, garlic, salt and pepper. Add the arugula and toss well.

ASSEMBLE THE SANDWICHES Spread some of the mayonnaise and tapenade on each slice of bread. Divide the bacon, onion, tomatoes, eggs, cheese, and avocado over half of the slices. Top with the tuna, basil, and the arugula salad. Cover with the remaining bread, coated-sides down.

TO SERVE Cut the sandwiches in half and serve immediately.

CHEF’S TIP: To make these sandwiches easier to eat, wrap them in butcher paper or waxed paper.

WINE SUGGESTION: DA RED, DOMAINE ALFRED, 2003, EDNA VALLEY, CALIFORNIA.

A blend of Pinot Noir and Syrah, this wine has both bright fruit and earth tones that show off aromas of red cherries, black pepper, and smoked tomatoes.

About Bistro Laurent Tourndel: New American Bistro Cooking

Superstar chef Laurent Tourondel is redefining bistro food in America with his growing empire of BLT ("Bistro Laurent Tourondel") restaurants. Now, with this exciting cookbook, Tourondel shows you how to prepare his simple yet spectacular food at home. From new takes on French and American classics to dazzling dishes featuring Asian, Mediterranean, and Latin American flavors, his nearly 150 recipes are sophisticated enough to impress any guest, yet accessible enough to prepare in your own kitchen. Illustrated with more than 150 striking photographs, Bistro Laurent Tourondel gives you everything you need to take casual cooking and entertaining to a new level.

Available at Amazon.com