The New American Chef: Cooking with the Best of Flavors and Techniques from Around the World. This item is unavailable.
Dornenburg, Andrew; Page, Karen
32 ratings by Goodreads
Language: English
Published by Wiley, 2003
- Hardcover
- Used
Seller: ThriftBooks-Atlanta, AUSTELL, GA, U.S.A.ThriftBooks-Atlanta
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Hardcover
Condition: Used - As new
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Item description from seller
Pages are clean and are not marred by notes or folds of any kind. ~ ThriftBooks: Read More, Spend Less.
Seller Inventory # G0471363448I2N00
- Title
- The New American Chef: Cooking with the Best of Flavors and Techniques from Around the World
- Author
- Dornenburg, Andrew; Page, Karen
- Publisher
- Wiley
- Publication year
- 2003
- Condition
- As New
- Dust jacket
- No Jacket
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 0471363448
- ISBN 13
- 9780471363446
- Item weight
- 2.8 pounds
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.
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.
"Synopsis" may belong to another edition of 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.
MICHAEL DONNELLY is a New York-based photographer whose work has appeared in Gourmet, House & Garden, Travel & Leisure, and the World of Interiors.
"About the title" may belong to another edition of this title.
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