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Original Essays | April 11, 2014

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

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

 

Synopses & Reviews

Please note that used books may not include additional media (study guides, CDs, DVDs, solutions manuals, etc.) as described in the publisher comments.

Publisher Comments:

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:

  • Chinese
  • French
  • Indian
  • Italian
  • Japanese
  • Mexican
  • Moroccan
  • Spanish
  • Thai
  • Vietnamese
Each inspirational chapter reveals a fundamental lesson that one of these cuisines has to offer, whether it's procuring the best ingredients (Italy), balancing strong flavors and aromatics (Thailand), or using spices (India) and chiles (Mexico) with skill and artistry. Best of all, there are more than 100 recipes to practice and savor — including Gazpacho Andaluz from Jose Andres of Jaleo, Rock Candy-Ginger Short Ribs from Michael Tong of Shun Lee Palace, and Vanilla Flan from Susan Feniger and Mary Sue Milliken of Border Grill. Throughout, Michael Donnelly's exquisite photographs transform the book into a feast for the eyes as well as the palate.

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.

Review:

"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

Review:

"[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

Review:

"A groundbreaking work filled with expert teaching and an abundance of mouthwatering recipes." Michael Romano, Chef-partner, Union Square Cafe

Review:

"An invaluable reference." Patrick O'Connell, Chef-owner, The Inn at Little Washington

Review:

"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

Review:

"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

Review:

"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

Review:

"With American enthusiasm, these new 'lions in the kitchen' are elevating cooking to a level never attained before in this country." Jacques Pepin

Synopsis:

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.

Synopsis:

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 Jos? Andr?s of Jaleo, and Steamed Sea Bass with Lily Buds from Charles Phan of The Slanted Door.

Synopsis:

Includes bibliographical references (p. [423]) 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.

Product Details

ISBN:
9780471363446
Photographs by:
Michael Donnelly
Publisher:
John Wiley & Sons
Author:
Chu, Wai C.
Author:
Page, Karen
Author:
Dornenburg, Andrew
Location:
Hoboken, N.J.
Subject:
General
Subject:
Cookery, International
Subject:
Regional & Ethnic - American - General
Subject:
General Cooking
Subject:
Cooking and Food-US General
Subject:
Professional Cooking & Culinary Arts
Copyright:
Series Volume:
107-430
Publication Date:
October 2003
Binding:
HARDCOVER
Language:
English
Illustrations:
Yes
Pages:
448
Dimensions:
9.54x7.76x1.13 in. 2.75 lbs.

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Related Subjects

Business » Management
Cooking and Food » Regional and Ethnic » Americana
Cooking and Food » Regional and Ethnic » International General
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General
Science and Mathematics » Geology » General
Textbooks » General

The New American Chef: Cooking with the Best of Flavors and Techniques from Around the World Used Hardcover
0 stars - 0 reviews
$15.00 In Stock
Product details 448 pages John Wiley & Sons - English 9780471363446 Reviews:
"Review" by , "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."
"Review" by , "[The books of] Andrew Dornenburg and Karen Page...are the best place to experience the cult of the New American chef."
"Review" by , "A groundbreaking work filled with expert teaching and an abundance of mouthwatering recipes."
"Review" by , "An invaluable reference."
"Review" by , "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
"Review" by , "This glorious work literally sings with the excitement of what is our own culinary make-up: diversity, passion, exuberance, intrigue, and spice."
"Review" by , "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."
"Review" by , "With American enthusiasm, these new 'lions in the kitchen' are elevating cooking to a level never attained before in this country."
"Synopsis" by , 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.
"Synopsis" by , 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 Jos? Andr?s of Jaleo, and Steamed Sea Bass with Lily Buds from Charles Phan of The Slanted Door.

"Synopsis" by , Includes bibliographical references (p. [423]) and index.
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