"[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."
"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
- 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!