The New American Chef Cooking With the Best of Flavors and Techniques from Around the World (Hardcover)
| Author: Andrew/ Page Dornenburg |
| Format: | Hardcover |
Product Details:
| In this book, the authors explore the ingredients and cuisines that inspire chefs across the country. Chefs and inexperienced cooks alike will learn to understand the ingredients, flavors, cooking techniques, and classical dishes from 10 different cuisines— Indian, Japanese, and Thai among them. Nearly 200 recipes represent the best names in the country, including Mark Miller (Mexico), Paula Wolfert (Morocco), and Julie Sahni (India) among them. |
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From the Publisher:
America's leading authorities on ten influential cuisines offer a master class on authentic flavors and techniques from around the world |Today's professional chefs have the world to use as their pantry and draw freely on a global palette of flavors. Now Andrew Dornenburg and Karen Page bring together some of the foremost culinary authorities to reveal how to use different flavors and techniques to create a new level of culinary artistry. Mario Batali, Daniel Boulud, Alain Ducasse, Paula Wolfert, and many others share the foundations of ten influential cuisines: |* Japanese |* Italian |* Spanish |* French |* Chinese |* Indian |* Mexican |* Thai |* Vietnamese |* Moroccan |Packed with information, ideas, and photographs that will inspire every cook, The New American Chef shares a mouthwatering array of nearly 200 authentic recipes, including Honey Spare Ribs from Michael Tong of Shun Lee Palace, Gazpacho Andaluz from José Andrés of Jaleo, and Steamed Sea Bass with Lily Buds from Charles Phan of The Slanted Door.America's leading authorities on ten influential cuisines offer a master class on authentic flavors and techniques from around the world |Today's professional chefs have the world to use as their pantry and draw freely on a global palette of flavors. Now Andrew Dornenburg and Karen Page bring together some of the foremost culinary authorities to reveal how to use different flavors and techniques to create a new level of culinary artistry. Mario Batali, Daniel Boulud, Alain Ducasse, Paula Wolfert, and many others share the foundations of ten influential cuisines: |* Japanese |* Italian |* Spanish |* French |* Chinese |* Indian |* Mexican |* Thai |* Vietnamese |* Moroccan |Packed with information, ideas, and photographs that will inspire every cook, The New American Chef shares a mouthwatering array of nearly 200 authentic recipes, including Honey Spare Ribs from Michael Tong of Shun Lee Palace, Gazpacho Andaluz from José Andrés of Jaleo, and Steamed Sea Bass with Lily Buds from Charles Phan of The Slanted Door. |
The third collaboration from the Dornenburg-Page team has resulted in a collection of American recipes with an international focus. Advocating new tastes and techniques but warning against straying too far from tradition, they not only share their own recipes but coax them from other noted cooks (Paula Wolfert and Daniel Boulud, for two), including Gazpacho Andaluz and Chicken Tangine with Prunes.
Praise
|The best books are written with a crystal-clear purpose in mind, and Beard Award-winning writers Andrew Dornenburg and Karen Page (BECOMING A CHEF, CHEF'S NIGHT OUT) have really honed in on a crucial subject for THE NEW AMERICAN CHEF.
|Their analysis of the current culinary situation hits the nail on the head. "Whereas a young professional cook may have had the opportunity in years past to develop a solid grounding in classic technique (most frequently French) before branching off into multiethnic experimentation, today the same cook has to work from day one with an extraordinarily wide variety of ingredients and techniques," they write. "The widespread availability of international ingredients has outpaced our ability to assimilate them into our daily cooking. This represents both a major opportunity and a major challenge for the New American chef."
|Few full service restaurant operators or, especially, restaurant critics would argue against Dornenburg's and Page's thesis.
|This book is designed to fill the ever-widening information gap. And while it seems like an impossibly large topic to cover, this clever duo devised a format that distills the essentials of 10 influential cuisines (Chinese, French, Indian, Italian, Japanese, Mexican, Moroccan, Spanish, Thai, Vietnamese) into digestible lessons for the reader.
|Each chapter begins with a lengthy profile of a particular country's cuisine, with key fundamentals spelled out via interviews with respected chefs and cookbook authors. Then come recipes (one hundred in all for the book) that enable the reader to tackle the lessons just learned. Dozens of celebrity chefs dot the roster of contributors.
|"We've narrowed down the gist of what you need to know about each cuisine in order to retain its spirit in your cooking," Dornenburg and Page say. "In thirty pages per cuisine, we can make you feel like you have just taken an immersion course in that cuisine and our experts will enable you to better reproduce its food and its spirit in your kitchen."
|What a godsend. This book will be of value to just about anyone who works in the back of the house or write a menu cooked there. (Restaurant Hospitality, December 2003)|
|"The New American Chef...explores flavors and techniques in the words of the chefs themselves" -Gael Greene (New York, December 22, 2003)
Book Format:
