Chef On A Shoestring: More Than 120 Inexpensive Recipes for Great Meals from America's Best Known Chefs - Hardcover

Friedman, Andrew

3.67

15 ratings by Goodreads

9780743200721: Chef On A Shoestring: More Than 120 Inexpensive Recipes for Great Meals from America's Best Known Chefs

Hardcover

ISBN 10: 0743200721 ISBN 13: 9780743200721

Publisher: Simon & Schuster, 2001

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Some of the nation's best chefs--including Michael Lomonaco, Rick Moonen, John Doherty, and others--have contributed recipes and advice to this special guide to eating well on a budget based on a popular cooking segment of CBS's Saturday Early Show. 30,000 first printing.

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Review:

If you'd consider a chef-inspired three-course meal for four for $20 the answer to your prayers, Chef on a Shoestring is a must-have. More often than not, following recipes shared by great chefs involves hours in the kitchen and breaking the bank, but this companion to the weekly segment of the same name on CBS's Saturday Early Show is proof that great food does not have to come at a great price. In the television show, the best chefs from around the U.S. are invited to take $20 to purchase their ingredients, and then they demonstrate how to make a three-course meal for four with what they've bought.

With advice such as "buy only as much as you need," use "all parts of an ingredient," and "buy in-season ingredients," the introduction is useful, and easy to understand. Although each chef prepares three courses at a time, the book is divided by course so you can mix and match the recipes. Each recipe begins with information from the chef on his inspiration and any changes he might have made to stay within budget. Richard Sandoval's Mahi Mahi Ceviche is based on the ones he learned to make in Guerrero, Mexico, early in his career. Mario Batali's Marinated Roasted Peppers with Goat Cheese, Olives, and Fett'unta hails from Southern Italy, where fett'unta refers to toast drizzled with olive oil. And Michael Romano's Warm Shrimp and Bean Salad with Arugula can be made with lobster if you don't mind going over budget.

Some of these recipes are sure to amaze you. David Reardon's Pan-Seared Scallops and Oyster Mushroom Sweet Potato Salad with Cilantro Ginger Vinaigrette may be a mouthful to say, but it can be made in less than 30 minutes. John Schenk's Chile-Rubbed London Broil with Barbecued Onions is rich, filling, and bursting with flavor. Erica Miller's Chocolate Banana Terrine is not only quick and easy to make, it's beautifully elegant to serve.

These recipes are delicious, impressive, surprisingly inexpensive, and easily prepared. The instructions are clear and simple, and, as if all this isn't appealing enough, all royalties from sales of this book are donated to Share Our Strength, a charitable foundation of creative professionals organized to fight hunger and poverty. --Leora Y. Bloom

About the Author:

Andrew Friedman is the coauthor of the IACP/Julia Child Award-winning Alfred Portale's Gotham Bar and Grill Cookbook, as well as the Twelve Seasons Cookbook and Simply Tuscan. A graduate of the French Culinary Institute's La Technique program, Friedman lives in New York City with his wife.

Share Our Strength is one of the nation's leading antihunger, antipoverty organizations. Since its inception in 1984, SOS has distributed more than $50 million to over 1,000 local, state, national, and international organizations working to prevent the causes and consequences of hunger and poverty; 89 percent of its budget goes to antihunger initiatives.

CBS will donate its royalties to Share Our Strength.

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