Cooking With Master Chefs
AbeBooks Member Since 1996
AbeBooks Member Since 1996
About this Item
Title: Cooking With Master Chefs
Publisher: Alfred A. Knopf, New York, NY
Publication Date: 1993
Dust Jacket Condition: Dust Jacket Included
Edition: Stated First Edition
About this title
A companion volume to a fall PBS series features interviews with sixteen American master chefs and presents fifty of their recipes, explaining individual techniques that make the dishes memorable. TV tie-in. 10,000 first printing. $20,000 ad/promo. Tour.Review:
A companion to the PBS series of the same name, Julia Child's classic Cooking with Master Chefs introduces readers to sixteen of America's top chefs, then presents their signature dishes to make at home. With the relaxed precision cooks expect of Child's recipes, and aided by more than 80 color photos, the dishes are as accessible as they are delicious. Child's fans, as well as those of chefs including Emeril Lagasse (Emeril's, New Orleans), André Soltner (formerly of Lutèce, New York), Alice Waters (Chez Panisse, Berkeley) and Michel Richard (Citrus, Los Angeles), among others, will be delighted.
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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