The New American Chef: Cooking With the Best of Flavors and Techniques From Around the World by Andrew Dornenburg buy used Used & Rare price $15.46 new from$23.06 shop with confidence SPECIAL SHIPPING CONSIDERATIONS FOR USED & RARE ITEMS. Please see the special considerations for shipping Used & Rare items, including extended delivery times, possible import duties & taxes. Delivered in 3-5 weeks Format: Hardcover Publisher: Wiley Condition: The following ISBNs are associated with this title: ISBN - 10:0471363448 ISBN - 13:9780471363446 Seller Comments: Connecting readers with great books since 1972. Used books may not include companion materials, some shelf wear, may contain highlighting/notes, and may not include cd-rom or access codes. Customer service is our top priority! From the Publisher America''s leading authorities on ten influential cuisines offer a master class on authentic flavors and techniques from around the worldToday''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* MoroccanPacked 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.