Table of Contents:

Introduction
                    
Alizé: Chefs André Rochat & Jacques Van Staden
   Duo of Colorado Lamb Shank
   Sautéed Muscovy Duck Breast

AquaKnox: Chef Tom Moloney
   Sweet Shrimp Salad
   Seared Day Boat Scallops
                    
Aureole: Chef Philippe Rispoli
   Spring Vegetable Medley with Sautéed Snapper
   Lobster Salad
                    
Canaletto: Chef Luigi Bomparola
   Lobster and Dover Sole 
   Saffron Pasta and Seafood Luigi
                    
Charlie Palmer Steak: Chef Steve Blandino
   Carpaccio of Beef
   Oven-Roasted Alaskan Halibut
                    
Crustacean: Chef Helene An
   Steamed Flounder
   Roasted Poussin
                    
Eiffel Tower: Chef Jean Joho
   Eiffel Tower Lobster Thermidor
   Eiffel Tower Chocolate Soufflé
                    
Fiamma Trattoria: Chef Anthony Amoroso
   Grilled Branzino (Mediterranean sea bass)
   Charred Octopus Salad                              

Le Cirque: Chef Marc Poidevin
   Black Truffle Chicken 
   Grilled John Dory Filet                              

Marc’s World Cuisine: Chef Marcus Ritz
   Osso Buco
   John Dory Piccata
                    
Medici Café and Terrace: Chef Stephen Marshall
   Veal and Ahi Tuna Spirals
   Caramelized Onion and Artichoke Tart
                    
Mimmo Ferraro’s: Chef Mimmo Ferraro
   Veal Piemontese
   Fusilli Aragosta
                    
Mon Ami Gabi: Chef Claude Gaty
   Skate with Capers
   Steak Frites
                    
N9NE Steakhouse: Chef Barry S. Dakake
   Roasted Chicken
   Bone-In Ribeye                              

Nine Fine Irishmen: Chef Kevin Dundon
   Loin of Bacon
   Dunbrody Kiss
          
Ortanique: Chef Cindy Hutson
   Jerk Double Pork Chop
   Ortanique Venison
                    
Osteria del Circo: Chef James Benson
   Snapper in Cartoccio
   Loin of Rabbit
                    
Picasso: Chef Julian Serrano
   Warm Lobster Salad
   Roasted Filet of Halibut
                    
Pinot Brasserie: Chef Honorio Mecinas
   Grilled Filet Mignon 
   Seared Foie Gras
                    
Postrio: Chef John LaGrone
   Postrio Salmon en Papillote
   Braised Beef Short Ribs

Rosemary’s: Chefs Wendy & Michael Jordan
   Grilled Wild King Salmon
   Grilled Double-Cut Pork Chops
                    
Simon Kitchen and Bar: Chef Kerry Simon
   Chicken Curry
   Ahi Tuna with Soy Caramel Sauce
                    
Spiedini Ristorante: Chef Gustav Mauler
   Spaghetti Alla Chitara
   Breast of Chicken Involtini

Top of the World: Chef Mario Andreoni
   Sea Bass with Fava Beans
   Colorado Rack of Lamb
                    
Valentino: Chef Luciano Pellegrini
   Black Garganelli
   Roasted Sausage-Stuffed Quails
                    
Zeffirino Ristorante: Chef Francesco Schintu
   Zuppa del Dogé (seafood soup)
   Filet of Steak

Glossary
Recipe Challenge Index
Finding a Mate

Excerpt:

     Back when dining on the Strip meant little more than cheap buffets, expensive coffee shops, fancy Italian ristorantes, and so-called gourmet rooms, André Rochat arrived in Las Vegas from Lyon, France, via Boston in 1973 with empty pockets and a bag full of kitchen knives. The earliest pioneer of fine food in southern Nevada, Rochat set up shop in 1980 in a downtown bungalow, where he introduced classic French cuisine to an enthusiastic response.
     In 1985, the Ferraro family turned Mama Ferraro’s secret recipes into a dining landmark, mostly for locals, west of the Strip.
     Gustav Mauler also saw the future of fine dining in Las Vegas. In 1987, he began work at the Golden Nugget as Senior Vice President of Mirage Resorts in charge of the development of the myriad of restaurants and food products for the Mirage, as well as the Mirage Resorts hotel-casinos to come.
     In 1992 Wolfgang Puck unleashed the floodwaters when he opened Spago in the Forum Shops at Caesars. Nationally renowned restaurants and celebrity chefs rode in on the wave. For example, a year later, Emeril “BAM!” Lagasse was coaxed west from New Orleans with a prime location in the new 5,005-room MGM Grand. Later, Steve Wynn lured Julian Serrano to Bellagio from San Francisco’s famed Masa’s by promising to create Picasso, the most exquisite dining room in the world, adorned by $30 million of the master’s artwork.
     Since then, Charlie Palmer, Mark Miller, Joachim Splichal, Bradley Ogden, and dozens more world-class chefs opened high-concept-and-cuisine restaurants in the most expensive hotels ever built on Earth.
     With so many fine restaurants in one small city—in fact, along one four-mile stretch of Strip—how do you pick one for your own perfect dining experience? You can read reviews in the local newspapers, peruse guidebooks, or solicit recommendations from friends. But best is to experience the personality of the restaurant, along with its priorities and personnel. And the only way to do that is by meeting and getting to know the executive chef.
     It’s the kitchen boss who, by overseeing ingredients, preparation, presentation, service, ambience, and nuance, ensures that the ultimate dining experience—the synchronization of sight, smell, taste, and feel—comes together in perfect harmony. Who are the executive chefs that make this moment a reality, meal after meal, night after night, year after year? Masters at what they do, the best have been catapulted to the highest reaches of celebrity chefdom. But whether they’re Emeril Lagasse or Honorio Mecinas, whether they star in their own television show or prefer the back of the house to the limelight, their histories give you a glimpse into the level of perfection they live to attain.
     The stories are frequently inspiring: Born to immigrants from foreign lands, children of farmers, cooks, restaurateurs, or bankers, the passion for creating outstanding gastronomic experiences has often been with them all their lives. Furthermore, these toque-clad artists also inspire their kitchenmates; it’s the job of a great chef to mentor those around them, just as they were mentored by great chefs in their turn. Best of all, they’re all approachable and rarely fail to take a few minutes out of their day to greet their dinner guests.
     I was especially fortunate venturing into their kitchens—book contract, reporter’s notebook, and food photographer in tow. I spent countless pleasurable hours observing and taking notes as their favorite dishes came to life. At the same time, I became conscious of the skill level each recipe requires, resulting in the Challenge Ratings that appear in the Appendix in the back of the book. Later, food editor Elizabeth Hoiles-Menzel made sure that the recipes and notes I gathered were simple to understand and easy to follow. In addition, food-photographer extraordinaire Audrey Dempsey created a visual catalog to guide you along the way.
     The real fun began when we tested the recipes. Chef John LaGrone of Postrio at the Venetian displayed great patience while demonstrating the correct procedure for wrapping the parchment paper over his Postrio Salmon en Papillote. In my kitchen, I had a stapler ready just in case, but it wasn’t necessary.
     While James Benson of Osterio del Circo at Bellagio was preparing his loin of rabbit, it had been deboned. As I watched him fitting back together all the pieces of the rabbit puzzle, he explained that since he hates waste, it’s important to use every edible part. I kept wondering if it’s lucky to eat the rabbit’s foot.
     Dinner for eight at the last minute? Go for the sweet shrimp salad by Chef Tom Moloney of AquaKnox at the Venetian. Fun, fast, and easy, it looks like a million bucks and will fill up the entire group. The hardest part? Cutting up the seedless watermelon. And be sure not to use zebra black-striped shrimp; the black looks yucky in the salad!
     My rendition of breast of chicken involtini from Chef Gustav Mauler, now in the kitchen of Spiedini at JW Marriott at Rampart, is a family affair. My daughter, my husband, sometimes even my dog get into the act when it’s time to pound, stuff, and bread the chicken. The finished plate looks a lot harder to make than it is, even with a kid and a man helping!
     Did I mention how I wowed my friends with Ortanique’s Chef Cindy Hutson’s venison and jerk recipes? I did it by taking everyone out to her fabulous restaurant in Paris Las Vegas and surprising them with orders of both. My compatriots in cuisine had a blast trying to guess all the ingredients, and you’ll be as surprised as they were when you delve into the extraordinary blend of seasonings and sauces that make these dishes unique. We purposefully rounded out the selection of recipes to allow the use of the freshest produce and products available in season.
     Every chef emphasized personal creativity. If you don’t like a certain fish, feel free to substitute. Not enamored with a particular spice? Change or delete it. If you can’t find an ingredient at your neighborhood grocery, ask the manager at your local gourmet or natural-food market.
     When I’m too tired to cook great meals, I do the next best thing and make great reservations. That’s where the photographs in Reservations Required are especially inspiring. Each shot is designed to capture something that’s unique to the particular restaurant. Look closely at these dazzling images and you’ll see Vegas in every one of them. Feel the magic as you turn the pages, prepare your favorite dish, or actually take a seat in one of these magnificent settings.
     This book exemplifies Las Vegas, a place that fosters new and exciting experiences. The award-winning chefs featured here represent the culinary elite in a city where showmanship is choreographed to the nth degree. As you savor the profiles, feast your eyes on the photography, and contemplate the recipes, you’ll be transported to the Strip in all its glory. Reservations Required is your passport to the restaurants, chefs, meals, and memories of the world’s new culinary star. Use this book as a treasure map to the city’s best restaurants and don’t be shy about asking for the chef’s autograph when you visit in person for a great memento of your adventures in Las Vegas fine dining.
     Bon appetit!

Description:
     Reservations Required ... Culinary Secrets of Las Vegas' Celebrity Chefs is an oversized (9X12) full-color cookbook and Las Vegas souvenir culinary guide.
     The author, Sarah Lee Marks, interviewed 26 chefs at Las Vegas' top restaurants—including Picasso's Julian Serrano and Simon Kitchen's Kerry Simon—and tells their stories in one-page chef profiles. She also acquired two of each chef's favorite recipes, for a total of 52 dishes you can use to recreate a Las Vegas fine-dining experience.
     In addition, the full-page food photography is spectacular. It's a great gift for anyone who enjoys eating at the top-shelf Las Vegas restaurants.

Reviews/Media Mentions:

Las Vegas Sun, Las Vegas Review-Journal, The Star-Ledger, CityLife, Global Gaming Business magazine, Southern Gaming and Destinations, View newspapers

"Reservations Required ... is a knockout. The food shots are exquisite a wonderful tribute to the chefs of Las Vegas."
   —Muriel Stevens, Las Vegas Sun

"Fun to Read and visually interesting."
   —Las Vegas Mercury

"To Drool Over"
   —Casino Player

"Marks smartly documents the new culinary territory in her cookbook ... offering the reader lessons in mouth-watering presentation as well as glimpses of some of the world's most dazzling dining rooms."
   —Santé—The Magazine for Restaurant Professionals