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Chef on a Shoestring: More Than 120 Inexpensive Recipes for Great Meals from America's Best-Known Chefs

by

Chef on a Shoestring: More Than 120 Inexpensive Recipes for Great Meals from America's Best-Known Chefs Cover

 

Synopses & Reviews

Publisher Comments:

You don't have to break the bank to cook restaurant-quality meals!

Here's a sample of the more than 120 delicious and surprisingly economical recipes from America's finest chefs, as featured on the popular Chef on a Shoestring segment of the CBS Saturday Early Show:

Mario Batali's Mushroom and White Bean Bruschetta

Terrance Brennan's Pear and Gorgonzola Salad

Roe Di Bona and Sue Torres's Chilled Avocado and Grapefruit Soup with Chipotle Chile Purée

Sara Moulton's Miniature Pumpkin Soup with Ginger and Toasted Pumpkin Seeds

Bobby Flay's Saffron Risotto with Sautéed Shrimp

Michael Lomonaco's Pan-Roasted Halibut with Spring Vegetables

Alfonso Contrisciani's Pepper-Crusted Turkey "London Broil" with Mushroom Confit

Matthew Lake's Grilled Pork Chops with Black Bean Salsa, Grilled Sweet Potatoes, and Roasted Corn

Linda West Eckhardt's Beef and Tomato Stir-Fry with Whiskey and Black Bean Sauce

John Doherty's Irish Tiramisù

Don Pintabona's Polenta Lemon Cake with Fresh Berries

Erica Miller's Chocolate Banana Terrine

Robert Bruce's Un Deux Trois Quatre Cake

Cooking great meals doesn't require spending a fortune on ingredients. Each week on the CBS Saturday Early Show, a prominent chef is given twenty dollars to create a three-course meal for four. Chef on a Shoestring collects the best of those culinary delights to benefit Share Our Strength, one of the nation's leading antihunger, antipoverty organizations. These recipes, created by some of the most celebrated chefs in the country, may have been produced on a budget but are rich in every other way.

The recipes are organized into convenient categories, such as Finger Foods and Small Plates, Salads, Pasta and Risotto, Poultry, Meats, and Desserts, to allow you to mix and match various courses from different chefs. You can begin a meal with Salmon Corn Cakes from Walter Staib of Philadelphia's historic City Tavern, serve Seared Chicken Breast with Red Onion Vinaigrette from Charlie Palmer of Aureole in New York as your main course, and finish with Beacon restaurant's Waldy Malouf's Best Chocolate Chip Cookies. Or try the Asparagus and Bean Sprout Salad with Dill Pesto from Aquavit's Marcus Samuelsson, Tom Douglas's Crispy Fried Snapper with Chili Ponzu, and Coconut Rice Pudding with Fresh Mango from John Villa. Spice up your favorite burger or grilled chicken with Barbecued Onions from John Schenk of Clementine, and from '21' try Erik Blauberg's Baby Arugula Greens with Watermelon "Croutons" and Caesar Dressing, to jump-start a weeknight dinner.

Illustrated with eight pages of beautiful color photographs, with advice on stocking your pantry, buying in season, shopping on a budget, and avoiding the temptation to be too frugal, Chef on a Shoestring is a unique culinary adventure for taste-conscious, budget-conscious home cooks.

Synopsis:

This unique culinary adventure for taste and budget-conscious home cooks offers the best of the best from the popular "CBS Saturday Early Show" segment in which a prominent chef is given thirty dollars to create a three-course meal for four.

Synopsis:

andlt;Bandgt;You Don't Have to Break the Bank to Cook Restaurant-Quality Mealsandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;Cooking great meals doesn't require spending a fortune on ingredients. Each week on the CBS andlt;Iandgt;Saturday Early Showandlt;/Iandgt;, a prominent chef is given thirty dollars to create a three-course meal for four. andlt;Iandgt;Chef on a Shoestringandlt;/Iandgt; collects some of the best of those culinary delights to benefit Share Our Strength, one of the nation's leading antihunger, antipoverty organizations. These recipes, created by some of the most celebrated chefs in the country, are produced on a budget but are rich in every other way.andlt;BRandgt;andlt;BRandgt;The recipes are organized into convenient categories to allow you to mix and match various courses from different chefs. You can begin a meal with Sara Moulton's Miniature Pumpkin Soup, serve Bobby Flay's Saffron Risotto with Sautand#233;ed Shrimp as your main course, and finish with Don Pintabona's Polenta Lemon Cake with Fresh Berries. Or try the Asparagus and Bean Sprout Salad with Dill Pesto from Aquavit's Marcus Samuelsson, Crispy Fried Snapper with Chili Ponzu from Tom Douglas, and Coconut Rice Pudding with Fresh Mango from John Villa, chef of Dominic Restaurant andamp;amp; Social Club in New York City. These and other delectable recipes from Mario Batali, Terrance Brennan, and Waldy Malouf are sure to liven up your weekday or weekend dinners.andlt;BRandgt;andlt;BRandgt;Filled with advice on stocking your pantry, buying in season, shopping on a budget, and avoiding the temptation to be andlt;Iandgt;tooandlt;/Iandgt; frugal, andlt;Iandgt;Chef on a Shoestringandlt;/Iandgt; is a unique culinary adventure for taste- and budget-conscious home cooks.

Synopsis:

You don't have to break the bank to cook restaurant-quality meals!

Here's a sample of the more than 120 delicious and surprisingly economical recipes from America's finest chefs, as featured on the popular Chef on a Shoestring segment of the CBS Saturday Early Show:

Mario Batali's Mushroom and White Bean Bruschetta

Terrance Brennan's Pear and Gorgonzola Salad

Roe Di Bona and Sue Torres's Chilled Avocado and Grapefruit Soup with Chipotle Chile Purée

Sara Moulton's Miniature Pumpkin Soup with Ginger and Toasted Pumpkin Seeds

Bobby Flay's Saffron Risotto with Sautéed Shrimp

Michael Lomonaco's Pan-Roasted Halibut with Spring Vegetables

Alfonso Contrisciani's Pepper-Crusted Turkey "London Broil" with Mushroom Confit

Matthew Lake's Grilled Pork Chops with Black Bean Salsa, Grilled Sweet Potatoes, and Roasted Corn

Linda West Eckhardt's Beef and Tomato Stir-Fry with Whiskey and Black Bean Sauce

John Doherty's Irish Tiramisù

Don Pintabona's Polenta Lemon Cake with Fresh Berries

Erica Miller's Chocolate Banana Terrine

Robert Bruce's Un Deux Trois Quatre Cake

Cooking great meals doesn't require spending a fortune on ingredients. Each week on the CBS Saturday Early Show, a prominent chef is given twenty dollars to create a three-course meal for four. Chef on a Shoestring collects the best of those culinary delights to benefit Share Our Strength, one of the nation's leading antihunger, antipoverty organizations. These recipes, created by some of the most celebrated chefs in the country, may have been produced on a budget but are rich in every other way.

The recipes are organized into convenient categories, such as Finger Foods and Small Plates, Salads, Pasta and Risotto, Poultry, Meats, and Desserts, to allow you to mix and match various courses from different chefs. You can begin a meal with Salmon Corn Cakes from Walter Staib of Philadelphia's historic City Tavern, serve Seared Chicken Breast with Red Onion Vinaigrette from Charlie Palmer of Aureole in New York as your main course, and finish with Beacon restaurant's Waldy Malouf's Best Chocolate Chip Cookies. Or try the Asparagus and Bean Sprout Salad with Dill Pesto from Aquavit's Marcus Samuelsson, Tom Douglas's Crispy Fried Snapper with Chili Ponzu, and Coconut Rice Pudding with Fresh Mango from John Villa. Spice up your favorite burger or grilled chicken with Barbecued Onions from John Schenk of Clementine, and from '21' try Erik Blauberg's Baby Arugula Greens with Watermelon "Croutons" and Caesar Dressing, to jump-start a weeknight dinner.

Illustrated with eight pages of beautiful color photographs, with advice on stocking your pantry, buying in season, shopping on a budget, and avoiding the temptation to be too frugal, Chef on a Shoestring is a unique culinary adventure for taste-conscious, budget-conscious home cooks.

About the Author

Andrew Friedman is the coauthor of the IACP/Julia Child Award-winning Alfred Portale's Gotham Bar and Grill Cookbook, as well as the Twelve Seasons Cookbook and Simply Tuscan. A graduate of the French Culinary Institute's La Technique program, Friedman lives in New York City with his wife.

Share Our Strength is one of the nation's leading antihunger, antipoverty organizations. Since its inception in 1984, SOS has distributed more than $50 million to over 1,000 local, state, national, and international organizations working to prevent the causes and consequences of hunger and poverty; 89 percent of its budget goes to antihunger initiatives.

CBS will donate its royalties to Share Our Strength.

Table of Contents

andlt;Bandgt;Contentsandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;Forewordandlt;BRandgt;andlt;BRandgt;A Message from Share Our Strengthandlt;BRandgt;andlt;BRandgt;Introductionandlt;BRandgt;andlt;BRandgt;How to Use This Bookandlt;BRandgt;andlt;BRandgt;FINGER FOODS AND SMALL PLATESandlt;BRandgt;andlt;BRandgt;andlt;Iandgt;Mario Batali's Mushroom and White Bean Bruschetta and#126; Walter Staib's Salmon Corn Cake and#126; Eric Ripert's Stuffed Tomatoes and#126; Amanda Hesser's Creamy Leeks and Tarragon on Toast and#126; John Schenk's Buffalo Chicken Wings and#126; John Schenk's Clementine Cheese Fondue with Toasted Baguette and#126; Don Pintabona's Prosciutto-Wrapped Figs with Smoked Mozzarella and#126; Don Pintabona's Caramelized Onion, Gorgonzola, and Rosemary Pizza and#126; Erica Miller's Tuna Carpaccio and#126; Richard Sandoval's Mahi Mahi Ceviche and#126; Richard Krause's Grilled Mozzarella and Tomato and#126; Mario Batali's Marinated Roasted Peppers with Goat Cheese, Olives, and Fett'unta and#126; Jeanette Maier's Stuffed Portobello Mushrooms and#126; Peter Kelly's Roasted Onion with Bacon and Apple Stuffing and#126; Thomas Salamunovich's Smoked Salmon with Crisp Onion Rings, Grilled Asparagus, and Pea Shoots and#126; Alfred Portale's Creamy Polenta with Cremini Mushrooms and#126; Sara Moulton's Quiche Lorrianeandlt;/Iandgt;andlt;BRandgt;andlt;BRandgt;SALADSandlt;BRandgt;andlt;BRandgt;andlt;Iandgt;Erik Blauberg's Baby Arugula Greens with Watermelon Croutons and Caesar Dressing and#126; John Schenk's Classic Ceasar Salad and#126; Aaron Bashy's Braised Leek Salad and#126; Walter Staib's Cucumber and Cream Salad and#126; Bill Wavrin's Spinach and Red Onion Salad and#126; Ira Freehof's Hearts of Lettuce with Blue Cheese Dressing and#126; John Villa's Boston Lettuce Salad with Green Beans and Lemongrass Dressing and#126; Nick Stellino's Mushroom Salad and#126; Marcus Samuelsson's Asparagus and Bean Sprout Salad with Dill Pesto and#126; Michael Romano's Warm Shrimp and Bean Salad with Arugula and#126; Kerry Hefffernan's Roasted Root Vegetable Salad and#126; Walter Staib's Curried French Lentil Salad and Sage Sausage and#126; Terrance Brennan's Roasted Beet Salad with Arugula and Aged Goat Cheese and#126; Terrance Brennan's Pear and Gorgonzola Saladandlt;/Iandgt;andlt;BRandgt;andlt;BRandgt;SOUPS AND STEWSandlt;BRandgt;andlt;BRandgt;andlt;Iandgt;Jim Coleman's Chicken Pot Pie and#126; John Doherty's Fresh Pea Soup with Brook Trout Goujonettes and Parsley Salad and#126; Rick Moonene's Gazpacho and#126; Roe Di Bona and Sue Torres' Chilld Avocado and Grapefruit Soup with Chipotle Chili Purand#233;e and#126; Pilan Sanchez's Potato and Garlic Soup and#126; Mike Smith's Corn and Potato Chowder and#126; Richard Vellante's Caldo Verde and#126; Eric Ripert's Onion Soup and#126; Jane and Michael Stern's Cincinnati Five-Way Chili and#126; Sara Moulton's Miniature Pumpkin Soup with Ginger and Toasted Pumpkin Seeds and#126; David Amorelli's White Bean and Sausage Stew and#126; Waldy Malouf's Turkey Noodle Soupandlt;/Iandgt;andlt;BRandgt;andlt;BRandgt;PASTA AND RISOTTOandlt;BRandgt;andlt;BRandgt;andlt;Iandgt;Michael Lomonaco's Basic Pasta Dough and#126; Mario Batali's Basic Pasta Sauce and#126; Michael Lomonaco's Fresh Homemade Pasta with Wild Mushrooms and#126; Mario Batali's Zitia al Tellfono and#126; Eric Ripert's Steamed Mussels with Linguine and#126; Alfonso Contrisciani's Sweet Potato Gnocchi and#126; Bobby Flay's Saffron with Sautand#233;ed Shrimp and#126; Nick Stellino's Pasta all'Arrabbiata and#126; Nick Stellino's Pasta with White Mushrooms and#126; Rick Moonen's Orecchiette with Cockles and Sweet Grape Tomatoes and#126; Mike Smith's Lobster and Squash Risottoandlt;/Iandgt;andlt;BRandgt;andlt;BRandgt;VEGETARIAN MAIN COURSESandlt;BRandgt;andlt;BRandgt;andlt;Iandgt;Michael Romano's Eggplant Parmigiana and#126; Bill Wavrin's Mushroom Potato Burgers and#126; Jeanette Maier's Hearty Root Vegetable and Lentil Stew with Three Herbs and#126; Brian Whitmer's Baked Polenta with Rosemary Roasted Portobello Mushrooms and Winter Tomato Sauce and#126; David Walzog's Black Bean Casserole and#126; David Walzog's Asparagus and Cremini Mushroom Barley "Risotto"andlt;/Iandgt;andlt;BRandgt;andlt;BRandgt;FISH AND SEAFOODandlt;BRandgt;andlt;BRandgt;andlt;Iandgt;Amanda Hesser's Mussels with Garlic and Fresh Herbs and#126; Erik Blauberg's Spanish Mackerel with Sautand#233;ed Potatoes, Cremini Mushrooms, and Spicy Tomatoes and#126; Eric Ripert's Shrimp Tabbouleh and#126; Alfred Portale's Cod with Brussels Spourts, Yukon Gold Potatoes, and Onions and#126; Rick Moonen's Salmon Burgers with Green Tartar Sauce and#126; Paul Opitz's Bay Scallops and Crab Meat and#224; la Chesapeake and#126; Michael Lomonaco's Pan-Roasted Halibut with Spring Vegetables and#126; David Reardon's Pan-Seared Scallops and Oyster Mushroom Sweet Potato Salad with Cilantro Ginger Vinaigrette and#126; Henry Meer's Brook Trout Steamed with Vegetables and#126; Tom Douglas's Crispy Fried Snapper with Chili Ponzu and#126; Marcus Samuelsson's Horseradish-Baked Salmon with Carrot-Ginger Broth and Mussels and#126; Richard Vellante's Polenta-Crusted Salmon with Fall Vegetables and Chestnuts and#126; Kerry Heffernan's Skate with Sautand#233;ed Beet Greens and Boiled Potatoes and#126; Joseph Tucker's Tuna Sambuca and#126; Jamie Shannon's Crawfish Boilandlt;/Iandgt;andlt;BRandgt;andlt;BRandgt;POULTRYandlt;BRandgt;andlt;BRandgt;andlt;Iandgt;Jim Botsasco's Lemon Garlic Roasted Chicken and#126; Joseph T. Bonanno, Jr.'s Grilled Stuffed Chicken and#126; Michael Lomonaco's Chicken Fricassee and#126; Lou Puiggi's Moroccan Chicken Tagine with Couscous and#126; Scott Campbell's Stuffed Chicken Legs with Mushroom Stuffing and#126; Terrance Brennan's Chicken Piccata with Cauliflower, Capers, Sage, and Orange and#126; Charlie Palmer's Seared Chicken Breast with Red Onion Vinaigrette and#126; The American Heart Association's Spicy Grilled Chicken and#126; Waldy Malouf's Cold Herbed Roast Chicken with Marinated Japanese Pear Tomatoes and#126; Spinach-Stuffed Chicken Breast with Mushroom Sauce and#126; John Doherty's Roast Breast and Braised Leg of Chicken with Olive and Lemon Potatoes and String Beans and#126; Alfonso Contrisciani's Pepper-Crusted Turkey "London Broil" with Mushroom Confit and#126; Ray Arpke's Turkey Breast Scaloppine with Mushrooms and Mustard Butter Sauceandlt;/Iandgt;andlt;BRandgt;andlt;BRandgt;MEATSandlt;BRandgt;andlt;BRandgt;andlt;Iandgt;Ertik Blauberg's "Blau-burger" and#126; Michael Lomonaco's Chile-Rubbed Beef Pot Roast and#126; Thomas Salamunovich's Lamb with Slow-Roasted Vegetables and#126; Jim Villa's Thai Pork "Dumplings" and#126; Matthew Lake's Grilled Pork Chop with Black Bean Salsa, Grilled Sweet Potatoes, and Roasted Corn and#126; Matt Reichel's Berghoff's Pepper Steak and#126; Ira Freehof's Meatloaf and#126; Michael Lomonaco's Marinated and Grilled Pork Medallions and#126; John Schenk's Chili Rubbed London Broil with Barbecued Onions and#126; Mario Batali's Pork Scaloppine and#126; Aaron Bashy's Pork Spareribs with Polenta and#126; Peter Kelly's Roasted Rack of Pork, Butternut Squash Purand#233;e, and Julienned Apples and#126; Linda West Eckhardt's Beef and Tomato Stif-Fry with Whiskey and Black Bean Sauceandlt;/Iandgt;andlt;BRandgt;andlt;BRandgt;SIDESandlt;BRandgt;andlt;BRandgt;andlt;Iandgt;Michael Lomonaco's Quince Fruit Mustard and#126; Jane and Michael Stern's Coleslaw and#126; Jeanette Maier's Sautand#233;ed Red Russian Kale and#126; Michael Lomonaco's Mustard and Mint Beet Salad and#126; Erik Blauberg's Picked Vegetables and#126; Ira Freehof's Shredded Zucchini and#126; Ira Freehof's Roast Garlic Mashed Potatoes and#126; Richard Sandoval's Roasted Poblanos and#126; John Schenk's Barbecued Onions and#126; John Schenk's Yukon Gold Potato and Horseradish Saladandlt;/Iandgt;andlt;BRandgt;andlt;BRandgt;DESSERTSandlt;BRandgt;andlt;BRandgt;andlt;Iandgt;Mario Batali's Peaches with Balsamic Vinegar and Black Pepper and#126; Ray Arpke's Poached Pears with Raspeberry Sauce and Soft-Peaked Cream and#126; Matt Reichel's Apple Strudel and#126; Mathew Tivy's Warm Blueberry Pie with Almond Crumb Topping and#126; John Doherty's Irish Tiramisand#249; and#126; Don Pintabona's Polenta Lemon Cake with Fresh Berries and#126; Michael Romano's Panna Cotta and#126; Alex Garcia's Dulce de Leche and#126; Ira Freehof's Strawberry Shortcake and#126; John Villa's Coconut Rice Pudding with Fresh Mango and#126; Matthew Lake's Pineapple Brown Betty and#126; Erica Miller's Chocolate Banana Terrine and#126; John Doherty's Warm Chocolate Cherry Crumble and#126; Michael Lomonaco's Flourless Chocolate-Walnut Brownie Torte and#126; Robert Bruce's Un Deux Trois Quatre Cake and#126; Waldy Malouf's Best Chocolate Chip Cookiesandlt;/Iandgt;

Product Details

ISBN:
9780743211437
Editor:
Maas, Rita
Publisher:
Simon & Schuster
Author:
Maas, Rita
Author:
Friedman, Andrew
Subject:
Regional & Ethnic - American - General
Subject:
Methods - Quick & Easy
Subject:
General Cooking
Subject:
Low budget cookery
Subject:
Cooking and Food-US General
Copyright:
Edition Description:
B102
Publication Date:
May 2004
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
8 pp 4/c insert - canceled
Pages:
256
Dimensions:
9.12 x 7.38 in 16.835 oz

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Related Subjects


Cooking and Food » General
Cooking and Food » Quick and Easy » Time Saving
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General

Chef on a Shoestring: More Than 120 Inexpensive Recipes for Great Meals from America's Best-Known Chefs Used Trade Paper
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$3.25 In Stock
Product details 256 pages Simon & Schuster - English 9780743211437 Reviews:
"Synopsis" by , This unique culinary adventure for taste and budget-conscious home cooks offers the best of the best from the popular "CBS Saturday Early Show" segment in which a prominent chef is given thirty dollars to create a three-course meal for four.
"Synopsis" by , andlt;Bandgt;You Don't Have to Break the Bank to Cook Restaurant-Quality Mealsandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;Cooking great meals doesn't require spending a fortune on ingredients. Each week on the CBS andlt;Iandgt;Saturday Early Showandlt;/Iandgt;, a prominent chef is given thirty dollars to create a three-course meal for four. andlt;Iandgt;Chef on a Shoestringandlt;/Iandgt; collects some of the best of those culinary delights to benefit Share Our Strength, one of the nation's leading antihunger, antipoverty organizations. These recipes, created by some of the most celebrated chefs in the country, are produced on a budget but are rich in every other way.andlt;BRandgt;andlt;BRandgt;The recipes are organized into convenient categories to allow you to mix and match various courses from different chefs. You can begin a meal with Sara Moulton's Miniature Pumpkin Soup, serve Bobby Flay's Saffron Risotto with Sautand#233;ed Shrimp as your main course, and finish with Don Pintabona's Polenta Lemon Cake with Fresh Berries. Or try the Asparagus and Bean Sprout Salad with Dill Pesto from Aquavit's Marcus Samuelsson, Crispy Fried Snapper with Chili Ponzu from Tom Douglas, and Coconut Rice Pudding with Fresh Mango from John Villa, chef of Dominic Restaurant andamp;amp; Social Club in New York City. These and other delectable recipes from Mario Batali, Terrance Brennan, and Waldy Malouf are sure to liven up your weekday or weekend dinners.andlt;BRandgt;andlt;BRandgt;Filled with advice on stocking your pantry, buying in season, shopping on a budget, and avoiding the temptation to be andlt;Iandgt;tooandlt;/Iandgt; frugal, andlt;Iandgt;Chef on a Shoestringandlt;/Iandgt; is a unique culinary adventure for taste- and budget-conscious home cooks.
"Synopsis" by , You don't have to break the bank to cook restaurant-quality meals!

Here's a sample of the more than 120 delicious and surprisingly economical recipes from America's finest chefs, as featured on the popular Chef on a Shoestring segment of the CBS Saturday Early Show:

Mario Batali's Mushroom and White Bean Bruschetta

Terrance Brennan's Pear and Gorgonzola Salad

Roe Di Bona and Sue Torres's Chilled Avocado and Grapefruit Soup with Chipotle Chile Purée

Sara Moulton's Miniature Pumpkin Soup with Ginger and Toasted Pumpkin Seeds

Bobby Flay's Saffron Risotto with Sautéed Shrimp

Michael Lomonaco's Pan-Roasted Halibut with Spring Vegetables

Alfonso Contrisciani's Pepper-Crusted Turkey "London Broil" with Mushroom Confit

Matthew Lake's Grilled Pork Chops with Black Bean Salsa, Grilled Sweet Potatoes, and Roasted Corn

Linda West Eckhardt's Beef and Tomato Stir-Fry with Whiskey and Black Bean Sauce

John Doherty's Irish Tiramisù

Don Pintabona's Polenta Lemon Cake with Fresh Berries

Erica Miller's Chocolate Banana Terrine

Robert Bruce's Un Deux Trois Quatre Cake

Cooking great meals doesn't require spending a fortune on ingredients. Each week on the CBS Saturday Early Show, a prominent chef is given twenty dollars to create a three-course meal for four. Chef on a Shoestring collects the best of those culinary delights to benefit Share Our Strength, one of the nation's leading antihunger, antipoverty organizations. These recipes, created by some of the most celebrated chefs in the country, may have been produced on a budget but are rich in every other way.

The recipes are organized into convenient categories, such as Finger Foods and Small Plates, Salads, Pasta and Risotto, Poultry, Meats, and Desserts, to allow you to mix and match various courses from different chefs. You can begin a meal with Salmon Corn Cakes from Walter Staib of Philadelphia's historic City Tavern, serve Seared Chicken Breast with Red Onion Vinaigrette from Charlie Palmer of Aureole in New York as your main course, and finish with Beacon restaurant's Waldy Malouf's Best Chocolate Chip Cookies. Or try the Asparagus and Bean Sprout Salad with Dill Pesto from Aquavit's Marcus Samuelsson, Tom Douglas's Crispy Fried Snapper with Chili Ponzu, and Coconut Rice Pudding with Fresh Mango from John Villa. Spice up your favorite burger or grilled chicken with Barbecued Onions from John Schenk of Clementine, and from '21' try Erik Blauberg's Baby Arugula Greens with Watermelon "Croutons" and Caesar Dressing, to jump-start a weeknight dinner.

Illustrated with eight pages of beautiful color photographs, with advice on stocking your pantry, buying in season, shopping on a budget, and avoiding the temptation to be too frugal, Chef on a Shoestring is a unique culinary adventure for taste-conscious, budget-conscious home cooks.

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