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  • Osteriaby Rick Tramonto; Mary Goodbody

    Crown Publishing Group 2008; US$ 35.00

    Award-winning chef Rick Tramonto shows home cooks how to recreate the simple, flavorful Italian dishes he serves at his wildly popular Osteria di Tramonto. Osteria means ?tavern? in Italian. It is always a casual place, usually family-owned, where simple country cooking is served to accompany the local wine. In 2006, acclaimed chef Rick Tramonto opened... more...

  • Amuse-Boucheby Rick Tramonto; Mary Goodbody

    Random House Publishing Group 2011; US$ 37.50

    Amuse-bouche (pronounced ah-myuz boosh) are today what hors d'oeuvres were to America in the 1950s: a relatively unknown feature of French culinary tradition that, once introduced, immediately became standard fare. Chefs at many fine restaurants offer guests an amuse-bouche, a bite-sized treat that excites the tongue and delights the eye, before... more...

  • Scars of a Chefby Rick Tramonto; Lisa Jackson; John Folse

    Tyndale House Publishers, Inc. 2011; US$ 24.99

    Rick Tramonto started as a high school dropout working at Wendy’s; he became one of the hottest celebrity chefs in the world. Yet his rise to culinary success was marked with tragedy, loss, and abandonment. As a teenager, Rick worked to support the family when his father (who had Mob ties) went to prison. As a young adult, he struggled with... more...

  • Truby Rick Tramonto; Gale Gand; Mary Goodbody; Richard Melman

    Random House Publishing Group 2011; US$ 35.00

    The opening of Tru in Chicago was the long-anticipated culmination of the dreams of executive chef Rick Tramonto and his partner, executive pastry chef Gale Gand. There Tramonto and Gand are free to unleash their superb culinary imaginations, serving wildly creative fare best described as progressive French-inspired cooking anchored in the finest... more...

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