The New American Chef: Cooking with the Best of Flavors and Techniques from Around the World - Hardcover

Andrew Dornenburg; Karen Page

Hardcover

ISBN 10: 0471363448 ISBN 13: 9780471363446

Publisher: Wiley, 2003

Synopsis

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 Jose Andres of Jaleo, and Steamed Sea Bass with Lily Buds from Charles Phan of The Slanted Door.

About this title

About the Author

ANDREW DORNENBURG and KAREN PAGE are the award-winning authors of the books Becoming a Chef, Culinary Artistry, Dining Out, Chef's Night Out, The New American Chef, What to Drink with What You Eat, and The Flavor Bible. They live in New York City.

MICHAEL DONNELLY is a New York-based photographer whose work has appeared in Gourmet, House & Garden, Travel & Leisure, and the World of Interiors.

From the Back Cover

"[The books of] Andrew Dornenburg and Karen Page...are the best place to experience the cult of the New American chef."
--NICHOLAS LEMANN, The New Yorker

"A groundbreaking work filled with expert teaching and an abundance of mouthwatering recipes."
--MICHAEL ROMANO, chef-partner, Union Square Cafe

"Dornenburg and Page collaborate successfully once more.... [a] thorough...guide to the values, tastes, and methods that form each cuisine."
--PUBLISHERS WEEKLY

"An invaluable reference."
--PATRICK O'CONNELL, chef-owner, The Inn at Little Washington

"Preparing good food is an act of love, which comes through on every page of The New American Chef."
--DR. ROBERT MULLER, Retired Assistant Secretary General of the United Nations and Nobel Peace Prize nominee

"This glorious work literally sings with the excitement of what is our own culinary make-up: diversity, passion, exuberance, intrigue, and spice."
--CHARLIE TROTTER, chef-owner, Charlie Trotter's

"Learning to think like the 'dream team' of culinary authorities featured in this brilliant book will inspire and guide you to juggle global ingredients and techniques so you can cook, and create, like a maestro."
--MICHAEL GELB, New York Times bestselling author, How to Think Like Leonardo da Vinci

Featuring:

• Mario Batali
• Rick Bayless
• Daniel Boulud
• Penelope Casas
• Susan Feniger
• Lynne Rossetto Kasper
• Zarela Martinez
• Mary Sue Milliken
• Julie Sahni
• Piero Selvaggio
• Nina Simonds
• Masa Takayama
• Jean-Georges Vongerichten
• Paula Wolfert
• Su-Mei Yu
• and dozens more!

From the Inside Flap

"With American enthusiasm, these new 'lions in the kitchen' are elevating cooking to a level never attained before in this country."
--Jacques Pepin

Bursting with insights and recipes from an unprecedented collection of America's leading culinary authorities, The New American Chef is the first book to share the secrets of cooking with the vast array of global ingredients and techniques at the fingertips of today's chefs and cooks.

The "incisive, hip writing team" (Publishers Weekly) of Andrew Dornenburg and Karen Page, winners of the James Beard Award for Best Writing on Food for Becoming a Chef, has brought together dozens of top chefs and cookbook authors -- including Mario Batali, Rick Bayless, Daniel Boulud, Alain Ducasse, Julie Sahni, Nina Simonds, Paula Wolfert, and many others - to reveal the essence of ten popular and influential cuisines:

• Chinese
• French
• Indian
• Italian
• Japanese
• Mexican
• Moroccan
• Spanish
• Thai
• Vietnamese

Each inspirational chapter reveals a fundamental lesson that one of these cuisines has to offer, whether it's procuring the best ingredients (Italy), balancing strong flavors and aromatics (Thailand), or using spices (India) and chiles (Mexico) with skill and artistry. Best of all, there are more than 100 recipes to practice and savor -- including Gazpacho Andaluz from Jose Andres of Jaleo, Rock Candy Ginger Short Ribs from Michael Tong of Shun Lee Palace, and Vanilla Flan from Susan Feniger and Mary Sue Milliken of Border Grill. Throughout, Michael Donnelly's exquisite photographs transform the book into a feast for the eyes as well as the palate.

A groundbreaking book comprising a virtual around-the-world cooking school, The New American Chef will make anyone a better cook -- no matter what's on the menu.

Reviews

Dornenburg and Page (Chef's Night Out; Becoming a Chef) collaborate successfully once more, bringing together the international inspirations that today's chefs draw from. As unusual, often imported ingredients become more readily available, the authors believe that "there is an exciting opportunity for experimentation and exercising creativity. On the other hand, experimentation-particularly in the hands of an inexperienced chef-can be disastrous." Dornenburg and Page address this problem by bringing together 10 fundamental international cuisines in one handy volume. Drawing on the knowledge of the leading exponents of each fare, and liberally sprinkling in quotations, they distill these styles, ingredients and techniques into a philosophy that can guide the chef or the inspired home cook to produce authentic results. Whether focusing on Japanese or Moroccan cuisines, the authors call for advice upon the likes of such notables as Paula Wolfert, Rick Bayless and Daniel Boulud, who provide not only their expertise but also their recipes. Each section is divided into the fundamentals, including a culinary map, flavor palette, ingredients and techniques as well as a suggested reading list from cookbook shop notable Nach Waxman, before finishing with several timeless recipes that provide a basic repertoire. Most recipes require a certain level of knowledge and competence, but some, such as the clean-tasting Gazpacho Andaluz and vibrant Chicken Tangine with Prunes, are within reach of any cook. The finished work is deceptively thorough, but it works better as a guide to the values, tastes and methods that form each cuisine than as a recipe book.
Copyright 2003 Reed Business Information, Inc.

Edition details

• Publisher: Wiley
• Publication date: 2003
• ISBN 10: 0471363448
• ISBN 13: 9780471363446
• Binding: Hardcover
• Language: English
• Edition number: 1
• Number of pages: 448