In Tru: A Cookbook from the Legendary Chicago Restaurant executive-chefs Rick Tramonto and Gale Gand present 100-plus of the stylish restaurant"s most alluring recipes. The tempting dishes, which include the likes of Curried Cauliflower Soup with Cumin Crackers; Roasted Sturgeon with Braised Oxtail and Spiced Carrot Puree; and Roasted Poussin and French Lentils with Bacon Lardons and Truffled Green Brussels Sprouts are clearly presented. Though the majority require special ingredients and a time (and interest) commitment that make them best for special-occasion cooking, all should spark the imaginations (and whet the appetites) of readers interested in seeing what a top restaurant can do when it"s at its peak. Beginning with an introduction to Tru, which includes a discussion of its genesis, culinary approach and service, the book then pursues dishes course by course, with special stops for amuse bouche (appetite-rousing mouthfuls), foie gras, game and cheese specialties, represented by the likes of Roquefort with Pear Chips and Hot Honey Walnuts. Pastry chef Gand then "takes over" and presents a wide range of the restaurant"s "multi-course" desserts, including sweet Szechuan Peppercorn Créme Brûlée Spoonfuls, "main-course deserts" like Warm Chocolate Tart with Toasted Almonds Milk Sherbet, and petits fours including Hickory Nut Shortbread. With a section on basic preparations and color photos that depict the dishes in all their creative splendor. --Arthur Boehm