America's Best Chefs Cook with Jeremiah Tower - Hardcover

Tower, Jeremiah

Hardcover

ISBN 10: 047145141X ISBN 13: 9780471451419

Publisher: John Wiley & Sons Inc, 2003

Synopsis

Jeremiah Tower, James Beard Award-winning chef and pioneer of American regional cuisine, cooks with a "who's who" of some of the nation's top chefs in their home kitchens
Companion to the PBS television series, America's Best Chefs
In the early 1970s, Chef Jeremiah Tower's revolutionary ethos of fresh ingredients, simply prepared and presented, shook up the national culinary scene. The successes that followed are legendary, from his trail-blazing Santa Fe Bar and Grill in Berkeley to the acclaimed Stars restaurant in San Francisco. Now, in this companion to the landmark twenty-six-part PBS series, America's Best Chefs, Jeremiah Tower visits 13 James Beard Award-winning chefs and cooks with them in their home kitchens. More than 100 recipes, accompanied by full-color photographs, show home cooks how to make the dishes featured on the show as well as a number of Jeremiah's own creations. The book includes contributions from New York's Michael Romano (Union Square Cafe) and Alain Ducasse (Ducasse), Los Angeles' Mark Peel and Nancy Silverton (Campanile and La Brea Bakery), San Francisco's Nancy Oakes (Boulevard), Chicago's Charlie Trotter (Charlie Trotter's) and Gale Gand (Tru), Philadelphia's Jean-Louis Lacroix (Rittenhouse Hotel), Boston's Ken Oringer (Clio), Arizona's Robert McGrath (Roaring Fork in Scottsdale), Wisconsin's Odessa Piper (L'Etoile in Madison), Alabama's Frank Stitt (Highlands Bar & Grill in Birmingham), Oregon's Philippe Boulot (The Heathman Bar and Grill in Portland), and Virginia's Patrick O'Connell (The Inn at Little Washington).
Jeremiah Tower (New York, NY) received the James Beard Foundation's Outstanding Chef Award in 1996 and is the author of the James Beard Award-winning New American Classics as well as Jeremiah Tower Cooks.

About this title

From the Inside Flap

This companion book to the landmark twenty-six-part PBS series America’s Best Chefs Cook with Jeremiah Tower presents a candid portrait of fourteen James Beard Award—winning chefs as seen through the eyes of Jeremiah Tower, the legendary chef, author, and acclaimed pioneer of American regional cuisine. He takes a fascinating culinary journey around the country, visiting Alain Ducasse, Michael Romano, Gale Gand, Charlie Trotter, Nancy Silverton, and the other celebrated chefs to reveal how they work with ingredients and techniques to articulate a culinary style and sensibility that is uniquely their own.

Celebrating a culinary heritage as rich and colorful as the American landscape, America’s Best Chefs Cook with Jeremiah Tower contains over 100 exceptional recipes, with favorites from each chef’s distinctive repertoire. There are fresh twists on the familiar as well as intriguing new flavor combinations and innovations, ranging from a classic–with a difference–BLT (Alain Ducasse) and flavorful Spaghetti with Oven-Dried Tomatoes and Bottarga (Michael Romano) to a delicate Gougères and Winter Green Salad with Apples and Cheese (Odessa Piper) and deceptively homespun Apple and Rutabaga Soup with Maple Syrup (Patrick O’Connell). A generous sampling of Tower’s own recipes and his take on dishes made with his guests on the show are peppered throughout.

As in the PBS series, America’s Best Chefs Cook with Jeremiah Tower reveals how each chef’s unique philosophy of food–and life–is expressed in each dish. From coast to coast, from recipe to recipe, the book is filled with insights on food and flavor that reflect the passion and enthusiasm of chefs talking about their favorite subject–a wonderful resource for every cook who wants to share the recipes and culinary secrets of America’s Best Chefs.

From the Back Cover

The award-winning pioneer of American regional cuisine cooks with a "who’s who" of the nation’s top chefs

• Philippe Boulot
  The Heathman Restaurant
  Portland, Oregon
• Alain Ducasse
  Alain Ducasse at the Essex House
  New York City
• Gale Gand
  Tru, Chicago, Illinois
• Jean-Marie Lacroix
  Lacroix at The Rittenhouse
  Philadelphia, Pennsylvania
• Robert McGrath
  Roaring Fork, Scottsdale, Arizona
• Nancy Oakes
  Boulevard Restaurant
  San Francisco, California
• Patrick O’Connell
  The Inn at Little Washington
  Northern Virginia
• Ken Oringer
  Clio, Boston, Massachusetts
• Odessa Piper
  L’Etoile, Madison, Wisconsin
• Michael Romano
  Union Square Cafe, New York City
• Nancy Silverton and Mark Peel
  Campanile, Los Angeles, California
• Frank Stitt
  Highlands Bar & Grill
  Birmingham, Alabama
• Charlie Trotter
  Charlie Trotter’s, Chicago, Illinois

Edition details

• Publisher: John Wiley & Sons Inc
• Publication date: 2003
• ISBN 10: 047145141X
• ISBN 13: 9780471451419
• Binding: Hardcover
• Language: English
• Edition number: 1
• Number of pages: 224