The New American Chef: Cooking with the Best of Flavors and Techniques from Around the World

by Andrew Dornenburg, Karen Page

Wiley | November 5, 2003 | Hardcover

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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 Jos? Andr?s of Jaleo, and Steamed Sea Bass with Lily Buds from Charles Phan of The Slanted Door.

Format: Hardcover

Dimensions: 448 pages, 9.44 × 7.8 × 1.22 in

Published: November 5, 2003

Publisher: Wiley

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0471363448

ISBN - 13: 9780471363446

Found in: Food and Drink

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– More About This Product –

The New American Chef: Cooking with the Best of Flavors and Techniques from Around the World

by Andrew Dornenburg, Karen Page

Format: Hardcover

Dimensions: 448 pages, 9.44 × 7.8 × 1.22 in

Published: November 5, 2003

Publisher: Wiley

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0471363448

ISBN - 13: 9780471363446

Table of Contents

Introduction MEET THE NEW AMERICAN CHEF. Japan CELEBRATING THE SEASONS THROUGH ALL THE SENSES. While seasonality is a popular culinary touchstone throughout the world, the Japanese take their celebration of the seasons beyond the selection of produce in the market to the consideration of the flowers on the table, the types of bowls and plates used for serving the food, and the linens that dress the table. Seasonality is observed in every aspect of their lives—from the fabric of their clothing to the art on their walls. Italy PROCURING THE BEST INGREDIENTS. The word “recipe” in Italian means “to procure”—and indeed, the most important aspect of good food in Italy starts with selecting the right ingredients. Learning to be as discriminating as an Italian chef will hold you in good stead when selecting ingredients from any part of the world. Spain LETTING INGREDIENTS TASTE OF WHAT THEY ARE. While many countries are capable of serving and appreciating unadorned food, nowhere but in Spain is th is taken to such an extreme. The classic dishes of Spain are the simplest ones that let the natural flavors of the ingredients shine through. It is the only country whose regions are actually named after dishes: stews, roasts, rice, and fried foods. France WESTERN TECHNIQUES AND SAVOIR FAIRE. The French contributed a codification of recipes and techniques to professional cooking, which is why most American cooking schools teach French technique. These tec
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From the Publisher

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 Jos? Andr?s of Jaleo, and Steamed Sea Bass with Lily Buds from Charles Phan of The Slanted Door.

From the Jacket

"[The books of] Andrew Dornenburg and Karen Page...are the best place to experience the cult of the New American chef."
–NICHOLAS LEMANN, The New Yorker

"A groundbreaking work filled with expert teaching and an abundance of mouthwatering recipes."
–MICHAEL ROMANO, Chef-partner, Union Square Cafe

"Dornenburg and Page collaborate successfully once more.... [a] thorough...guide to the values, tastes, and methods that form each cuisine."
–PUBLISHERS WEEKLY

"An invaluable reference."
–PATRICK O’CONNELL, Chef-owner, The Inn at Little Washington

"Preparing good food is an act of love, which comes through on every page of The New American Chef."
–DR. ROBERT MULLER, Retired Assistant Secretary General of the United Nations and Nobel Peace Prize nominee

"This glorious work literally sings with the excitement of what is our own culinary make-up: diversity, passion, exuberance, intrigue, and spice."
–CHARLIE TROTTER, Chef-owner, Charlie Trotter’s

"Learning to think like the ’dream team’ of culinary authorities featured in this brilliant book will inspire and guide you to juggle global ingredients and techniques so you can cook, and create, like a maestro."
–MICHAEL GELB, New York Times bestselling author, How to Think Like Leonardo da Vinci

Featuring:

  • Mario Batali
  • Rick Bayless
  • Daniel Boulud
  • Penelope Casas
  • Susan Feniger
  • Lynne Rossetto Kasper
  • Zarela Martinez
  • Mary Sue Milliken
  • Julie Sahni
  • Piero Selvaggio
  • Nina Simonds
  • Masa Takayama
  • Jean-Georges Vongerichten
  • Paula Wolfert
  • Su-Mei Yu
  • and dozens more!

About the Author

Called "the brightest young author team on the culinary scene today" on NPR, ANDREW DORNENBURG and KAREN PAGE are the James Beard Award?winning authors of Becoming a Chef, Culinary Artistry, Dining Out, and Chef?s Night Out.
They live in New York City and can be found online at www.newamericanchef.com.

Michael Donnelly is a New York?based photographer whose work has appeared in Gourmet, House & Garden, Travel & Leisure, and the World of Interiors.

Editorial Reviews

Dornenburg and Page ("Chef''s Night Out; Becoming a Chef") collaborate successfully once more, bringing together the international inspirations that today''s chefs draw from. As unusual, often imported ingredients become more readily available, the authors believe that "there is an exciting opportunity for experimentation and exercising creativity. On the other hand, experimentation - particularly in the hands of an inexperienced chef - can be disastrous." Dornenburg and Page address this problem by bringing together 10 fundamental international cuisines in one handy volume. Drawing on the knowledge of the leading exponents of each fare, and liberally sprinkling in quotations, they distill these styles, ingredients and techniques into a philosophy that can guide the chef or the inspired home cook to produce authentic results. Whether focusing on Japanese or Morocan cuisines, the authors call for advice upon the l likes of such notables as Paula Wolfert, Rick Bayless and Daniel Boulud, who provide not only their expertise but also their recipes. Each section is divided into the fundamentals, includ9ing a culinary map, flavor palette, ingredients and techniques as well as a suggested reading list from cookbook shop notable Nach Waxman, before finishing with several timeless recipes that provide a basic repertoire. Most recipes require a certain level of knowledge and competence, but some, such as the clean-tasting Gazpacho Andaluz and vibrant Chicken Tangine with Prunes, are wi
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