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Sporting his trademark fedora, Thierry Rautureau prepares for another night at Rover?s, his four-star restaurant; he is about to create culinary magic. Anyone who has dined at the charming 50-seat Seattle restaurant can testify to the French-born chef ?s exquisite dishes, artful presentations, and attention to creating a warm inviting atmosphere that makes you feel like you?ve stopped by a good friend ?s home for an elegant home-cooked meal. In ROVER ?S, chef Rautureau and Northwest food writer Cynthia Nims present more than 100 recipes, including signature dishes such as Scrambled Eggs with Lime Crème Fraîche and Caviar; Whole Roasted Striped Sea Bass with Fennel, Moroccan Olives, and Thyme Vinegar; Venison Medallions with P Parsnip Ragout, Apricots, and Mustard Sauce; and Chocolate Caramel Hazelnut Cake. ROVER?S is truly a celebration of fine ingredients, dedication, perseverance, and delicious creations ?all served with a tip of the hat and a French accent.

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