Home Food: 44 Great American Chefs Cook 160 Recipes on Their Night Off - Hardcover

Shore, Debbie; Townsend, Catherine; Roberge, Laurie

Hardcover

ISBN 10: 0517597780 ISBN 13: 9780517597781

Publisher: Clarkson Potter, 1995

Synopsis

42 renowned chefs open their home kitchens to share the easy but interesting menus they serve to family and friends. Cooking tips, ingredient information, and other tricks of the trade round out the meals, and introductions to each section, along with candid photographs, provide fascinating glimpses into the lives of some of the country's most admired culinary talents.

About this title

From Library Journal:

Here are two books that offer a tour of the American food scene today. Shore and Townsend are associate directors of Share Our Strength, a national hunger-relief organization with strong ties to the food community. For their book, they asked chefs across the country to contribute menus for meals they might cook at home rather than for their restaurant dishes. Some of the menus, such as "A Sunday Family Supper" from Michel Richard, readily qualify as "home food," while others are more high-flown; Jean-Louis Palladin no doubt considers his seaweed and lobster salad with a ginger emulsion, followed by lamb and cardamom-flavored grits, to be comfort food. No matter; it's fun to see what all these chefs are up to (and the proceeds go to Share Our Strength). For most collections. The TriBeCa Cookbook has a smaller roster, with two menus each from a dozen chefs in New York City's booming TriBeCa neighborhood; Montrachet and Chanterelle are among the celebrated restaurants featured (the four-star Bouley is conspicuous by its absence). Dishes range from El Teddy's Squash and Ancho Chile Soup to Arqua's Vitello Tonnato to the Tribeca Grill's Warm Cashew Financier. Recommended for area libraries and others with "foodies" among their patrons.
Copyright 1995 Reed Business Information, Inc.

From Publishers Weekly:

What do professional cooks serve up for dinner in the privacy of their own kitchens? Polling the 44 chefs associated with 42 top restaurants around the country, from Alice Waters of Chez Panisse to Sylvia Woods of the eponymous Harlem soul-food establishment, Shore and Townsend transcribe irresistible menus. Recipes reflect regional tastes, from the determinedly eclectic cuisines of northern California and the Pacific Northwest (e.g., basil crepes filled with shiitakes, spinach and Gruyere; a cocktail calling for vodka and wasabi) to Southwestern (a chili-cured beef fillet served with "cowboy beans"). Perhaps the most appealing menus are those faithful to a single heritage, for example, Italian, Japanese or Mexican. Recipes are garnished with sidebars containing cooking and shopping tips, but anyone wanting to follow the entertaining habits of celebrity chefs had better be a serious cook?versed in technique and willing to scour farmers' markets for purslane, to comb specialty shops for Indonesian chili paste or red miso and to allocate funds for caviar, sushi-quality tuna and the other high-ticket ingredients frequently called for. Photographs and two-page profiles of the chefs add personalizing touches to each of the menus.
Copyright 1995 Reed Business Information, Inc.

About this edition

• Publisher: Clarkson Potter
• Publication date: 1995
• ISBN 10: 0517597780
• ISBN 13: 9780517597781
• Binding: Hardcover
• Edition number: 1
• Number of pages: 400