Synopses & Reviews
This companion book to the landmark twenty-six-part PBS series Americas Best Chefs Cook with Jeremiah Tower presents a candid portrait of fourteen James Beard Awardwinning chefs as seen through the eyes of Jeremiah Tower, the legendary chef, author, and acclaimed pioneer of American regional cuisine. He takes a fascinating culinary journey around the country, visiting Alain Ducasse, Michael Romano, Gale Gand, Charlie Trotter, Nancy Silverton, and the other celebrated chefs to reveal how they work with ingredients and techniques to articulate a culinary style and sensibility that is uniquely their own.
Celebrating a culinary heritage as rich and colorful as the American landscape, Americas Best Chefs Cook with Jeremiah Tower contains over 100 exceptional recipes, with favorites from each chefs distinctive repertoire. There are fresh twists on the familiar as well as intriguing new flavor combinations and innovations, ranging from a classicwith a differenceBLT (Alain Ducasse) and flavorful Spaghetti with Oven-Dried Tomatoes and Bottarga (Michael Romano) to a delicate Gougères and Winter Green Salad with Apples and Cheese (Odessa Piper) and deceptively homespun Apple and Rutabaga Soup with Maple Syrup (Patrick OConnell). A generous sampling of Towers own recipes and his take on dishes made with his guests on the show are peppered throughout.
As in the PBS series, Americas Best Chefs Cook with Jeremiah Tower reveals how each chefs unique philosophy of foodand lifeis expressed in each dish. From coast to coast, from recipe to recipe, the book is filled with insights on food and flavor that reflect the passion and enthusiasm of chefs talking about their favorite subjecta wonderful resource for every cook who wants to share the recipes and culinary secrets of Americas Best Chefs.
Review
This book introduces readers to award-winning chefs including Charlie Trotter in Chicago; Nancy Silverton and Mark Peel in Los Angeles; Alain Ducasse in New York; Patrick O'Connell in Washington, D.C.; and Odessa Piper in Madison, Wis. It is a companion to the PBS series
America's Best Chefs.You'll find an eclectic mix of recipes and ingredients, as well as recommended substitutes if you can't find what is called for locally.
The recipes include pistachio-crusted grilled rack of lamb; venison with huckleberry sauce; butter-braised lobster; slow-roasted salmon; pompano with roasted pumpkin, vanilla bean and grilled lemon. Mixed in with this restaurant fare are quick recipes for pizza dough, skillet cornbread, skillet pecan pie, crepes and shrimp salad. (USA Today, December 4, 2003)
Synopsis
Jeremiah Tower (New York, NY) received the James Beard Foundation's Outstanding Chef Award in 1996 and is the author of the James Beard Award-winning New American Classics as well as Jeremiah Tower Cooks.
Synopsis
In the early 1970s, Chef Jeremiah Towers revolutionary ethos of fresh ingredients, simply prepared and presented, shook up the national culinary scene. The successes that followed are legendary, from his trail-blazing Santa Fe Bar and Grill in Berkeley to the acclaimed Stars restaurant in San Francisco. Now, in this companion to the landmark twenty-six-part PBS series, Americas Best Chefs, Jeremiah Tower visits 13 James Beard Awardwinning chefs and cooks with them in their home kitchens. More than 100 recipes, accompanied by full-color photographs, show home cooks how to make the dishes featured on the show as well as a number of Jeremiahs own creations.
The book includes contributions from New Yorks Michael Romano (Union Square Cafe) and Alain Ducasse (Ducasse), Los Angeles Mark Peel and Nancy Silverton (Campanile and La Brea Bakery), San Franciscos Nancy Oakes (Boulevard), Chicagos Charlie Trotter (Charlie Trotters) and Gale Gand (Tru), Philadelphias Jean-Louis Lacroix (Rittenhouse Hotel), Bostons Ken Oringer (Clio), Arizonas Robert McGrath (Roaring Fork in Scottsdale), Wisconsins Odessa Piper (LEtoile in Madison), Alabamas Frank Stitt (Highlands Bar & Grill in Birmingham), Oregons Philippe Boulot (The Heathman Bar and Grill in Portland), and Virginias Patrick OConnell (The Inn at Little Washington).
Synopsis
The award-winning pioneer of American regional cuisine cooks with a "whos who" of the nations top chefs
- Philippe Boulot
The Heathman Restaurant
Portland, Oregon
- Alain Ducasse
Alain Ducasse at the Essex House
New York City
- Gale Gand
Tru, Chicago, Illinois
- Jean-Marie Lacroix
Lacroix at The Rittenhouse
Philadelphia, Pennsylvania
- Robert McGrath
Roaring Fork, Scottsdale, Arizona
- Nancy Oakes
Boulevard Restaurant
San Francisco, California
- Patrick OConnell
The Inn at Little Washington
Northern Virginia
- Ken Oringer
Clio, Boston, Massachusetts
- Odessa Piper
LEtoile, Madison, Wisconsin
- Michael Romano
Union Square Cafe, New York City
- Nancy Silverton and Mark Peel
Campanile, Los Angeles, California
- Frank Stitt
Highlands Bar & Grill
Birmingham, Alabama
- Charlie Trotter
Charlie Trotters, Chicago, Illinois
About the Author
Jeremiah Tower received the James Beard Foundations Outstanding Chef Award in 1996 and is the author of the James Beard Awardwinning New American Classics as well as Jeremiah Tower Cooks.
Table of Contents
Introduction.
About the Chefs.
Snacks, First Courses, and Sandwiches.
Salads and Soups.
Pasta, Breads, and Grains.
Fish and Shellfish.
Poultry, Rabbit, and Foie Gras.
Meats.
Vegetables.
Desserts.
Basic Recipes.
Index.