Background
Desaulniers, Marcel Andre was born on August 2, 1945 in Woonsocket, Rhode Island, United States. Son of Eugene Paul and Victoire Irene (Vermette) Desaulniers.
http://www.amazon.com/gp/product/B011WA93D6/?tag=2022091-20
(The Trellis Restaurant, located in Colonial Williamsburg,...)
The Trellis Restaurant, located in Colonial Williamsburg, is one of the finest and most innovative restaurants in the country today. Now, award-winning chef Marcel Desaulniers shares his original, yet traditionally inspired, recipes in a cookbook that truly captures the informal elegance of the restaurant itself. With Desaulniers's simple, easy-to-follow directions, anyone can re-create the Trellis hallmarks -- Curried Apple and Onion Soup, Shiitake Mushroom Pâté, Chesapeake Bay Clam Chowder -- that will start off any meal with panache. Go on to enticing entrées such as Smoked Catfish with Country Ham, Grilled Duck Breast with Raspberries and Macadamia Nuts, and Loin of Lamb with Fennel and Curry. Pumpkin and Currant Bread and Black Pepper Brioche are the perfect accompaniments to any meal, and delectable desserts -- Strawberry Papaya Sorbet and Death by Chocolate -- provide luscious finales. A new chapter -- twenty of the restaurant's most requested dishes -- and a unique feature, "the Chef's Touch," in which Desaulniers offers his secrets and advice, make The Trellis Cookbook the culinary chef d'oeuvre of new American fare -- and the ideal addition to every cook's home library.
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http://www.amazon.com/gp/product/B013PRQWCY/?tag=2022091-20
( By the prize-winning author of Death by Chocolate Be w...)
By the prize-winning author of Death by Chocolate Be warned: this is a book about extravagantly opulent, irresistibly mouthwatering, deliciously soul-satisfying, sometimes ethereal, at other times delightfully dense desserts. It is a book about delectable excesses and sensational pleasures. Author Marcel Desaulniers is the prize-winning executive chef of the Trellis Restaurant and creator of the best-selling Death by Chocolate and The Burger Meisters, both of which won the coveted James Beard Award. As he writes here: "This book is not for the faint of heart. It is for anyone who loves the occasional indulgence....If sharing a piece of buttercream swathed cake seems like a sensual experience, this book is your next step toward paradise." This is a book full of chocolate, mocha and pecans, gourmet sundaes and gourmet sorbets. The recipes range from the deliciously complex and ornate, like the Chocolate Voodoo Cake, to triumphantly reinvented, no-longer-ordinary old favorites such as fruit cake, jelly rolls, and sticky buns. Just naming these unique creations is like reciting an honor roll of sinful delights: Mocha Almond Praline Snap, Chocolate Pecan Sour Mash Bash, Fallen Angel Cake with Golden Halos and Sinful Cream, Chocolate Caramel Hazelnut Damnation. The recipes for these and other spellbinding desserts are now revealed in full color. Marcel Desaulniers is as masterly a teacher as he is a chef. His books and television shows have been used and seen by millions. With his foolproof instructions, Desaulniers takes the home cook by the hand and, in step-by-step detail, shows how even the most extravagant of these desserts can easily be made at home. Indulge in these pleasures and dive into their delights -- this is a book of exhilarating excess.
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http://www.amazon.com/gp/product/B011W9ALGK/?tag=2022091-20
( Whether it's the Angel of Anglaise or the Zombie of Zab...)
Whether it's the Angel of Anglaise or the Zombie of Zabaglione, the whimsical paintings of American folk artist Nancy Thomas will captivate the reader as will the ethereal dessert recipes of confectionary artist Marcel Desaulniers, author of the highly successful Death by Chocolate. Clever surprises pop from the colorful pages of this beautiful book of 26 delicious concoctions.
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(SIGNED BY THE AUTHOR. This book and dust jacket are very ...)
SIGNED BY THE AUTHOR. This book and dust jacket are very nice inside and out.
http://www.amazon.com/gp/product/0962713422/?tag=2022091-20
http://www.amazon.com/gp/product/068483197X/?tag=2022091-20
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(A VG plus copy or a little better in a vg jacket. Signed ...)
A VG plus copy or a little better in a vg jacket. Signed not inscribed in red felt pen exactly and only: "Relish the Burgers Marcel DS." on the half-title page.
http://www.amazon.com/gp/product/B007IRD0F0/?tag=2022091-20
http://www.amazon.com/gp/product/0688162975/?tag=2022091-20
("Winner of the James Beard Award for Best Cookbook on a S...)
"Winner of the James Beard Award for Best Cookbook on a Single Subject" "Never again will a burger be just a burger." That's what one reviewer in the "World of Cookbooks" newsletter wrote about these extraordinary, mouth-ravishing, soul-satisfying, deliciously tempting versions of America's favorite food. From a Classic Grilled Hamburger on a toasted homemade bun to a fabulous southwestern Chili Grill Burger with spicy Chipotle Mayonnaise to Shrimp Boulette Po' Boy with Creole Sauce, here is the ultimate source for a burger to tempt anyone. In the words of editor Marcel Desaulniers, award-winning author of "Death by Chocolate" and chef and co-owner of the Trellis Restaurant, "Contemporary American chefs have staked a claim in culinary history by revitalizing -- not reinventing -- American regional foods." In this lushly illustrated volume, 46 amazing chefs turn their professional imagination to the humble burger. What results is a fabulous collection of more than 130 recipes for delectable burgers and side dishes. Enjoy the luxury of a Salmon Burger served with Fennel and Red Onion Salad and Sweet Potato Fries, or surprise your guests with an Aztec Burger for dessert-assembled with Chocolate Buns and Rubblechuck Fries, and served with Raspberry Relish, it is a chocoholic's dream! Desaulniers has gathered expert chefs, all graduates of the renowned Culinary Institute of America, from all across the United States -- New York to Charleston, Atlanta to Chicago, Dallas to Phoenix, Las Vegas to Sonoma -- to collaborate on this delicious journey of the imagination and palate. Throughout this beautiful book, his editorial touch is evident in the crystal-clear instructions,helpful tips on preparation, and expert techniques for the home cook. You will definitely agree that a burger will never again be just a burger.
http://www.amazon.com/gp/product/0671865382/?tag=2022091-20
Desaulniers, Marcel Andre was born on August 2, 1945 in Woonsocket, Rhode Island, United States. Son of Eugene Paul and Victoire Irene (Vermette) Desaulniers.
Student, Culinary Institute America, 1965. Associate in Occupational Studies, Culinary Institute America, 1975.
Manager food production, quality control, Colonial Williamsburg (Virginia) Foundation, Virginia, 1970-1974; executive vice president, co-owner, Williamsburg Food Brokers, Inc., 1974-1980; executive chef, co-owner, Trellis Restaurant, Williamsburg, since 1980.
( Whether it's the Angel of Anglaise or the Zombie of Zab...)
( By the prize-winning author of Death by Chocolate Be w...)
(The Trellis Restaurant, located in Colonial Williamsburg,...)
(The Trellis Restaurant, located in Colonial Williamsburg,...)
("Winner of the James Beard Award for Best Cookbook on a S...)
( This book is about obsession, cravings, and licit indul...)
(A VG plus copy or a little better in a vg jacket. Signed ...)
(SIGNED BY THE AUTHOR. This book and dust jacket are very ...)
Member alumni advising committee Culiniary Institute American, since 1987, trustee, since 1988. Sergeant United States Marine Corps, 1966-1968, Vietnam. Member International Association Culinary Professionals, Chaindes Rotisseurs, American Culinary Federation.
Married Ann Lyn Nix, October 21, 1968 (divorced May 1976). Children: Danielle, Marc. Married Constance Warren, July 9, 1977.
