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The New American Chef: Cooking with the Best of Flavors and Techniques from Around the Worldby Andrew Dornenburg and Karen Page
Thursday, October 30, 2014 07:30 PM
Powell's City of Books on Burnside, Portland, OR
From Karen Page, two-time James Beard Award–winning author, comes an essential guide to culinary creativity, The Vegetarian Flavor Bible (Little, Brown). Page's new book is the ideal reference for the way millions of people cook and eat today — vegetarians, vegans, and omnivores alike. Page will be joined in conversation by local chefs Aaron Adams and Aaron Woo.
Synopses & Reviews
Bursting with insights and recipes from an unprecedented collection of America's leading culinary authorities, The New American Chef is the first book to share the secrets of cooking with the vast array of global ingredients and techniques at the fingertips of today?s chefs and cooks.
The "incisive, hip writing team" (Publishers Weekly) of Andrew Dornenburg and Karen Page, winners of the James Beard Award for Best Writing on Food for Becoming a Chef, has brought together dozens of top chefs and cookbook authors — including Mario Batali, Rick Bayless, Daniel Boulud, Alain Ducasse, Julie Sahni, Nina Simonds, Paula Wolfert, and many others — to reveal the essence of ten popular and influential cuisines:
A groundbreaking book comprising a virtual around-the-world cooking school, The New American Chef will make anyone a better cook — no matter what's on the menu.
"Dornenburg and Page collaborate successfully once more....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." Publishers Weekly
"[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
"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 of How to Think Like Leonardo da Vinci
"With American enthusiasm, these new 'lions in the kitchen' are elevating cooking to a level never attained before in this country." Jacques Pepin
In this book, the authors explore the ingredients and cuisines that inspire chefs across the country. Chefs and inexperienced cooks alike will learn to understand the ingredients, flavors, cooking techniques, and classical dishes from 10 different cuisines — Indian, Japanese, and Thai among them. Nearly 200 recipes represent the best names in the country, including Mark Miller (Mexico), Paula Wolfert (Morocco), and Julie Sahni (India) among them.
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:
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.
Includes bibliographical references (p. ) and index.
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 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.
Table of Contents
China: Eastern Techniques and a Yin-Yang Balance.
France: Western Techniques and Savoir-Faire.
India: The Masterful Use of Spices.
Italy: Procuring the Best Ingredients.
Japan: Celebrating the Seasons Through All the Senses.
Mexico: Where Chiles Reign Supreme.
Morocco: Feasting in Comfort with Family and Friends.
Spain: Letting Ingredients Taste of What They Are.
Thailand: Balancing Strong Flavors and Aromatics.
Vietnam: Encouraging Diner to Play with Their Food.
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