Items related to Cooking with Master Chefs
Synopsis
In this companion volume to the PBS series "Cooking with Master Chefs," Julia Child introduces sixteen of America's talented chefs from different parts of the country and interprets their recipes for the home cook. With the help of more than eighty color photographs we see the chefs at work in home kitchens and we learn the individual techniques that make their signature dishes so delicious -- and so workable. For example:
-- from Charles Palmer (Aureole, New York), how to sear peppery venison steaks
-- from Mary Sue Milliken and Susan Feniger (Border Grill, Santa Monica), how to make a spicy vegetarian feast
-- from Emeril Lagasse (Emeril's, New Orleans), how to produce an authentic crab boil and a shrimp etoufee
-- from Andre Soltner (Lutece, New York), how to cook traditional family dishes from Alsace
-- from Jeremiah Tower (Stars, San Francisco), three innovative ways with chicken
-- from Lidia Bastianich (Felidia, New York), the secrets of pasta and risotto
-- from Patrick Clark (Hay-Adams Hotel, Washington, D.C.), new ways with fish -- fresh salmon as a roulade, grouper crusty with horseradish
-- from Michel Richard (Citrus, Los Angeles), how to work with chocolate -- a mousse-filled dome, deep-fried chocolate truffles
-- from Amy Ferguson-Ota (The Ritz-Carlton, Hawaii), the special flavors of island produce -- breadfruit, ti leaves, green papayas, wok-seared ono
-- from Robert Del Grande (Cafe Annie, Houston), how to cook with chiles
-- from Nancy Silverton (Campanile, Los Angeles), the trick of a grape starter that works magic on her crusty loaves
-- from Jan Birnbaum (Campton Place, San Francisco), how to home-smoke salmon and roast sassafras-encrusted lamb
-- from Jean-Louis Palladin (Jean-Louis at The Watergate, Washington, D.C.), the technique of roasting duck breasts in a fireplace
-- from Alice Waters (Chez Panisse, Berkeley), celebrating the winter harvest in vegetable dishes and salads
-- from Jacques Pepin (chef-at-large), making puff pastry and a freestanding souffle
Julia Child writes in her Introduction that she's never known a serious cook or chef who didn't say: "Every day I learn something new!" "That point of view," she says, "turns home cooking and the pleasures of the table into a wonderful adventure.' So, appetit, and enjoy the adventures that this wonderful book provides.
"synopsis" may belong to another edition of this title.
From the Inside Flap
In this companion volume to the PBS series "Cooking with Master Chefs," Julia Child introduces sixteen of America's talented chefs from different parts of the country and interprets their recipes for the home cook. With the help of more than eighty color photographs we see the chefs at work in home kitchens and we learn the individual techniques that make their signature dishes so delicious -- and so workable. For example:
-- from Charles Palmer (Aureole, New York), how to sear peppery venison steaks
-- from Mary Sue Milliken and Susan Feniger (Border Grill, Santa Monica), how to make a spicy vegetarian feast
-- from Emeril Lagasse (Emeril's, New Orleans), how to produce an authentic crab boil and a shrimp etoufee
-- from Andre Soltner (Lutece, New York), how to cook traditional family dishes from Alsace
-- from Jeremiah Tower (Stars, San Francisco), three innovative ways with chicken
-- from Lidia Bastianich (Felidia, New York), the secrets of pasta and risotto
-- from Patrick Clark (Hay-Adams Hotel, Washington, D.C.), new ways with fish -- fresh salmon as a roulade, grouper crusty with horseradish
-- from Michel Richard (Citrus, Los Angeles), how to work with chocolate -- a mousse-filled dome, deep-fried chocolate truffles
-- from Amy Ferguson-Ota (The Ritz-Carlton, Hawaii), the special flavors of island produce -- breadfruit, ti leaves, green papayas, wok-seared ono
-- from Robert Del Grande (Cafe Annie, Houston), how to cook with chiles
-- from Nancy Silverton (Campanile, Los Angeles), the trick of a grape starter that works magic on her crusty loaves
-- from Jan Birnbaum (Campton Place, San Francisco), how to home-smoke salmon and roast sassafras-encrusted lamb
-- from Jean-Louis Palladin (Jean-Louis at The Watergate, Washington, D.C.), the technique of roasting duck breasts in a fireplace
-- from Alice Waters (Chez Panisse, Berkeley), celebrating the winter harvest in vegetable dishes and salads
-- from Jacques Pepin (chef-at-large), making puff pastry and a freestanding souffle
Julia Child writes in her Introduction that she's never known a serious cook or chef who didn't say: "Every day I learn something new!" "That point of view," she says, "turns home cooking and the pleasures of the table into a wonderful adventure.' So, appetit, and enjoy the adventures that this wonderful book provides.
Reviews
This handsomely designed book, a companion to the new PBS television series, brings acclaimed chefs out of the restaurant and into their own home kitchens with characteristic dishes and singular stylishness. And as Child ( The Way to Cook ) observes, though readers may not be equipped to mimic these achievements exactly, we can indeed "gather ideas" from the recipes and apply them as we're able, with the aid and inspiration of 80 photographs. The lineup is brilliant, including Jacques Pepin, Alice Waters, Patrick Clark, Andre Soltner and 12 others; and it covers as much geographic as gastronomic ground, from Hawaii (one recipe by chef Amy Ferguson-Ota incorporates "ti" leaves, which grow wild there) to New Orleans. Reading soon enough becomes a form of voyeurism, possibly even better than dining, particularly when one turns to a Provencal tapenade, courtesy of Chez Panisse's proprietor, or to Michel Richard's "Chocolate Dome" with raspberry sauce. And of course, coming from Child, the book is well and warmly written. About a pasta dish by Lida Bastianich, incorporating broccoli de rape , she comments, "This lovely dish shows what can happen to tough old greens if you treat them right." Author tour. Illustrated.
Copyright 1993 Reed Business Information, Inc.
"About this title" may belong to another edition of this title.
Other Popular Editions of the Same Title
Search results for Cooking with Master Chefs
Stock Image
Cooking With Master Chefs
Seller: SecondSale, Montgomery, IL, U.S.A.
Seller rating 4 out of 5 stars
Condition: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc. Seller Inventory # 00075731516
Quantity: 12 available
Stock Image
Cooking With Master Chefs
Seller: SecondSale, Montgomery, IL, U.S.A.
Seller rating 4 out of 5 stars
Condition: Very Good. Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc. Seller Inventory # 00089172147
Quantity: 6 available
Stock Image
Cooking with Master Chefs
Seller: BooksRun, Philadelphia, PA, U.S.A.
Seller rating 5 out of 5 stars
Paperback. Condition: Good. 1. It's a preowned item in good condition and includes all the pages. It may have some general signs of wear and tear, such as markings, highlighting, slight damage to the cover, minimal wear to the binding, etc., but they will not affect the overall reading experience. Seller Inventory # 0679748296-11-1
Quantity: 1 available
Stock Image
Cooking with Master Chefs
Seller: Used Book Company, Egg Harbor Township, NJ, U.S.A.
Seller rating 5 out of 5 stars
Condition: VeryGood. Shows minimal signs of wear and previous use. Can include minimal notes/highlighting. A portion of your purchase benefits nonprofits! - Note: Edition format may differ from what is shown in stock photo item details. May not include supplementary material (toys, access code, dvds, etc). Seller Inventory # 584ZSU0000P8_ns
Quantity: 1 available
Stock Image
Cooking with Master Chefs
Seller: Jenson Books Inc, Logan, UT, U.S.A.
Seller rating 5 out of 5 stars
paperback. Condition: Good. The item is in good condition and works perfectly, however it is showing some signs of previous ownership which could include: small tears, scuffing, notes, highlighting, gift inscriptions, and library markings. Seller Inventory # 4BQWN8005GGI
Quantity: 1 available
Stock Image
Cooking with Master Chefs
Seller: Seattle Goodwill, Seattle, WA, U.S.A.
Seller rating 5 out of 5 stars
paperback. Condition: Good. Seller Inventory # mon0000065686
Quantity: 1 available
Stock Image
Cooking with Master Chefs
Seller: Wonder Book, Frederick, MD, U.S.A.
Seller rating 5 out of 5 stars
Condition: Good. Good condition. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains. Seller Inventory # L16A-01971
Quantity: 1 available
Stock Image
Cooking with Master Chefs
Seller: Wonder Book, Frederick, MD, U.S.A.
Seller rating 5 out of 5 stars
Condition: Very Good. Very Good condition. A copy that may have a few cosmetic defects. May also contain light spine creasing or a few markings such as an owner's name, short gifter's inscription or light stamp. Seller Inventory # D10B-02179
Quantity: 4 available
Stock Image
Cooking with Master Chefs
Seller: ThriftBooks-Dallas, Dallas, TX, U.S.A.
Seller rating 5 out of 5 stars
Paperback. Condition: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less 1.15. Seller Inventory # G0679748296I3N00
Quantity: 1 available
Seller Image
Cooking with Master Chefs
Seller: Blue Vase Books, Interlochen, MI, U.S.A.
Seller rating 5 out of 5 stars
Condition: good. The item shows wear from consistent use, but it remains in good condition and works perfectly. All pages and cover are intact including the dust cover, if applicable . Spine may show signs of wear. Pages may include limited notes and highlighting. May NOT include discs, access code or other supplemental materials. Seller Inventory # 31UI5600DQ2O_ns
Quantity: 1 available