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The recipes, arranged in mini-menus of three to five dishes each, run the gamut of (mostly) American-inspired specialties. The aforementioned Lagasse provides an authentic Louisiana Crab Broil and savory Shrimp Étoufée; Mary Sue Milligan and Susan Feninger (Border Grill, Santa Monica), present a spicy vegetarian feast; and Charles Palmer (Auriole, New York), reveals his methods for making perfectly seared Venison and Tender Butternut Squash Timbales. The Italian table is represented by Lidia Bastianich (Felidia, New York), who shares her Pasta Ears with Brocolli di Rape and Sausages. And for dessert, chef Richard produces an extraordinary Chocolate Dome and pulse-quickening Hot Chocolate Truffles. Other chefs provide equally mouth-watering dishes.
Useful notes on techniques and ingredients are given throughout and in an appendix. As lively as it is instructive, Cooking with Master Chefs should provide a gratifying encounter with a remarkable culinary crew, conducted by an esteemed interpreter of the world's table. --Arthur Boehm
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