Josiah Citrin, whose two Michelin-starred Santa Monica restaurant Mélisse endures as a pinnacle of seasonal, fine dining Cali cuisine after twelve years, is releasing his first cookbook, with help from writer Patricia Aranka Smith, photographers Matt Kiefer and Charles Park, and chef de cuisine Ken Takayama. In Pursuit of Excellence collects 240 pages of Citrin techniques and Mélisse recipes, starting with amuse bouche like goat cheese and pistachio grapes and fennel flan before exploring soups, land and plentiful ocean courses, game meat and pheasant dishes, meat courses, cheese selection, and desserts (three words: sticky toffee pudding!), as well as wisdom on ingredient sourcing, slicing, base recipes, and measurements from the surfing chef. The book, currently awaiting printing and expected at the end of the month, can be pre-ordered directly through Mélisse's website or through Amazon.
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