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

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

byAndrew Dornenburg, Karen Page

Hardcover | November 5, 2003

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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 José Andrés of Jaleo, and Steamed Sea Bass with Lily Buds from Charles Phan of The Slanted Door.

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 Michael Donnelly is a New York?...

Details & Specs

Title:The New American Chef: Cooking with the Best of Flavors and Techniques from Around the WorldFormat:HardcoverDimensions:448 pages, 9.44 × 7.8 × 1.22 inPublished:November 5, 2003Publisher:WileyLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0471363448

ISBN - 13:9780471363446

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


Extra Content

Table of Contents



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.


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.


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.


The French contributed a codification of recipes and techniques to professional cooking, which is why most American cooking schools teach French technique. These techniques are timeless and consistent, and mastering the classics will give your cooking a solid foundation upon which to build.


The underlying philosophy of Chinese cuisine is rooted in the concept of yin-yang: a constant balance. Balance in Chinese cuisine is raised to an art form, both within a single dish, as well as among dishes on a menu. Understanding the concept of yin-yang and how to apply it to your cooking—in any vernacular—will make you a better chef.


No other cuisine is as well known for spices as Indian. India consumes more spices per capita than any other nation on earth. From subtle to powerful Indian spicing is a force to be reckoned with—whether flavoring meats in the North or vegetarian dishes in the South—as well as a skill to be mastered.


While chiles are an important part of cuisines elsewhere in the world, in Mexico they play the starring role: as a flavoring agent, as a condiment, as a vegetable, and more. Dish for dish, Mexicans manage to coax more flavor out of fresh and dried chiles than any other cooks on earth—indeed, Mexico’s very cuisine would not be the same without them.


While in other countries a dish might first be appreciated with the eyes, in Thailand it is first appreciated through its scintillating aromas. No other cuisine employs aromatics as effectively as does Thai, and the intense sensory experience continues with the first bite, when the salty, sour, fiery, and sweet flavors begin their dance on the palate.


While the mark of culinary perfection elsewhere is the absence of salt and pepper on the table, in Vietnam, dishes are frequently served with a dizzying array of condiments—whether sauces, sprouts, and herbs for a dish of pho to lettuce leaves and a bowl of dipping sauce accompanying a plate of hot spring rolls. It is the diner’s own seasoning and preparation that completes the dish and the experience.


All countries have their celebrations and festivals, but in Morocco, feasting is a way of life. Their mealtime rituals—from hand-washing to lounging on cushions and pillows—all underscore the importance they place on their sensual enjoyment of food.




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 within reach of any cook. The finished work is deceptively thorough, but it works better as a guide to the values, tastes and methods that form each cuisine than as a recipe book. (Oct.) ("Publishers Weekly," July 7,2003) The best books are written with a crystal-clear purpose in mind, and Beard Award-winning writers Andrew Dornenburg and Karen Page (BECOMING A CHEF, CHEF'S NIGHT OUT) have really honed in on a crucial subject for "THE NEW AMERICAN CHEF." Their analysis of the current culinary situation hits the nail on the head. "Whereas a young professional cook may have had the opportunity in years past to develop a solid grounding in classic technique (most frequently French) before branching off into multiethnic experimentation, today the same cook has to work from day one with an extraordinarily wide variety of ingredients and techniques," they write. "The widespread availability of international ingredients has outpaced our ability to assimilate them into our daily cooking. This represents both a major opportunity and a major challenge for the New American chef." Few full service restaurant operators or, especially, restaurant critics would argue against Dornenburg's and Page's thesis. This book is designed to fill the ever-widening information gap. And while it seems like an impossibly large topic to cover, this clever duo devised a format that distills the essentials of 10 influential cuisines (Chinese, French, Indian, Italian, Japanese, Mexican, Moroccan, Spanish, Thai, Vietnamese) into digestible lessons for the reader. Each chapter begins with a lengthy profile of a particular country's cuisine, with key fundamentals spelled out via interviews with respected chefs and cookbook authors. Then come recipes (one hundred in all for the book) that enable the reader to tackle the lessons just learned. Dozens of celebrity chefs dot the roster of contributors. "We'venarrowed down the gist of what you need to know about each cuisine in order to retain its spirit in your cooking," Dornenburg and Page say. "In thirty pages per cuisine, we can make you feel like you have just taken an immersion course in that cuisine and our experts will enable you to better reproduce its food and its spirit in your kitchen." What a godsend. This book will be of value to just about anyone who works in the back of the house or write a menu cooked there. ("Restaurant Hospitality," December 2003) ""The New American Chef..".explores flavors and techniques in the words of the chefs themselves" — Gael Greene ("New York," December 22, 2003)