From Idea to Plate: Developing a Recipe Slideshow

Page from Michael DeMaria's Chef's Book

Grant Crone

Lamb T-Bone with Rutabaga Dauphinoise and Mint Pesto

In this recipe page, Chef DeMaria toys around with the concept of drizzling the lamb with a buerre monte (butter sauce) after grilling, however this idea never made it to the final plate.

Page from Michael DeMaria's Chef's Book

Grant Crone

Cinnamon Scented Duck with Bacon Sauteéd Brussels Sprouts and Sweet Potato Puree

Chef DeMaria's attention to detail is so focused in this recipe page that it includes everything from a diagram of how to slice to duck breast (to maximize texture and presentation) to a sketch of how to place the salad garnish on top.

Page from Michael DeMaria's Chef's Book

Grant Crone

Lump Crab Cake with Roasted Garlic and Basil Tartar Sauce

To acheive the geometric shape of this crab cake, Chef DeMaria uses a square mold. This recipe page shows which size mold as well as the method for crusting the cakes with panko breadcrumbs (bottom first, then top). Everything, down to his declision to plate the crabcake on an 11 inch woffter plate,  is sketched out.