Available on December 18th, 2012

About Haute Potato

This book is my ode to the often-used but under-appreciated potato. It's a celebration of the myriad culinary possibilities that are just waiting to be discovered. There are few other vegetables dynamic enough to be roasted, boiled, steamed, baked, fried, or mashed. Multiply this diversity by the dozens of varieties now readily available and the opportunity to create unique dishes truly knows no bounds. The potato is also a passport of sorts, because it allows us to sample foods and flavors from around the world. Its use in America and Europe is well documented, but elegant and exquisite potato dishes can also be found in Africa, India, and the Far East. Read More...

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Table of Contents

Chapter 1: refreshing

Vichyssoise
Potato Frittata
Coal-Cooked Sweet Potatoes with Pomegranate-Molasses Butter

Cream of Rosemary Roasted Beet and Potato Soup
Salade Nicoise
Crab, Avocado, and Potato Salad in Endive Cups

Potato and Carrot Souffle
Vietnamese-Style Shrimp and Potato Salad
Fava Bean and Pomegranate on Potato Bruschetta

Patates Fingerling a l'Anglaise et a l'Orange Sanguine

Chapter 2: decadent

Timbale with Roquefort
Pommes Rissolees
Tarte Pomme de Terre

Pommes de Terre Fourrees aux Girolles
Baked Bacon and Quail Eggs in Roasted Potato Cups
Crepes Vonnassiennes with Smoked Salmon

Baked Potatoes Filled with Caviar and Tangerine Creme Fraiche Sauce
Prosciutto-Wrapped Fig and Gnocchi Bites
Goat Ricotta and Chorizo Filled Hash Browns

Pommes de Terre Farcies a la Viennoise
Pommes Chateau with Fried Calamari, Basil, and Tomato Cherry Relish
Lobster Corn Chowder

Chapter 3: cheesy

Cheesy Potato Croquette Appetizers with Harissa Sauce
Pommes Duchesse Fourrees au Fromage
Spinach Gnocchi Lasagna

Pine Nut, Chevre, and Potato Cigars with Lemon Caper Sauce
Smoked Salmon Tartiflette
Potato Quiche Lorraine

Papaya, Stilton Cheese, and Shiitake Mushroom Potato Skins
Salsify, Potato, and Cheese Gratin
Pommes de Terre Chamonix

Broccoli and Cheddar Pierogies

Chapter 4: crispy and crunchy

Hasselback Potatoes with Sauce Verte
Parsley and Walnut Pesto Roasted Potatoes
Pommes de Terre Roties au Four

Lyonnaise Potatoes with Green Olives and Sun-Dried Tomatoes
Crispy Potato Wedges
Oven Sweet Potato Fries with Pineapple-Mango Aioli

Galettes de Pomme de Terre a l'Alsacienne
Khoai Lan Chien Tom
Pommes Parisiennes

Moules Frites
Mimolette Fines Herbes Pommes Pont-Neuf

Chapter 5: creamy

Pomme Puree aux Olives
Brie Cheese and Roasted-Garlic Mashed Potatoes
Veal Hachis Parmentier (Shepherd's Pie)

Pesto Buttermilk Mashed Potatoes
Gratin Dauphinois
Truffle Pommes Puree

Moussaka
Pommes Biarritz
Pommes Mousseline

Sweet Mashed Potatoes with Maple Syrup Roasted Bananas
Mashed Purple Potatoes with Herb Goat Cheese
Ajvar Mashed Potatoes

Chapter 6: spicy

Panipuri
Kheema Cutlets
Masala Potato Chips

Ca Ri Khoia Tay
Aloo Bonda
Aloo Paratha

Jeera Aloo
Traditional Samosa
Lamb Tagine

Chorizo and Morel Mushroom Filled Samosa
Aloo Tikki Chaat

Chapter 7: sweet

Lavender Peruvian Purple Potato White Chocolate Torte
Yam and Semolina Flan with Pistachio Spun Sugar
Candied Yam Dessert Cup with Chocolate Ginger Mousse, Gingersnap, and Marshmallow Brulee

Japanese White Sweet Potato Tiramisu
Sweet Potato and Matcha Green Tea Creme Brulee
Tarte Amandine aux Patates Douce

Sweet Potato Brioche
Potato Beignets with Chestnut Puree Filling
Prince William's Cake