Cooking With the New American Chefs Cookbook
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Format: Hardcover and dust jacket, 367 pages.
Publisher: Harper & Row Publishers
Author: Ellen Brown
Description: Ellen Brown has journeyed coast to coast interviewing today's hottest chefs, the culinary superstars of the eighties, the people who are shaping the next chapter in American food. In Cooking with the New American Chefs, she introduces you to 24 of the best and brightest.
Profiles on each (which show that the people making culinary headlines are as interesting as the food they create) capture the experience of eating in their restaurants, and over 225 recipes allow you to duplicate that experience at home.
All the recipes have been adapted for the home kitchen, and the entrees organized according to how much time the cook has to spend. Here you'll find favorites from Lawrence Forgione's An American Place in New York City, Cajun specialties created by Paul Prudhomme at K-Paul's Louisiana Kitchen, recipes that uniquely combine the finest regional ingredients at Jeremiah Tower's Stars in San Francisco and Wolfgang Puck's Spago and Chinois on Main in Los Angeles. Each recipe is as exciting and innovative as the next, and as the chef who created it.
You'll find cold appetizers (Mark Miller's Creole Marinated Fresh Crab or Shrimp), along with hot (Oysters with Green-Chili Pesto from Anne Greer's Southwestern kitchen), pasta and pizza. In the chapter called "Grilled, Broiled and Smoked Entrees," Jean-Louis Palladin's Fresh Broiled Cod with Eggplant Caviar and Amy Ferguson's Fish Fillets with Orange, Tomato, and Cilantro Sauce rub shoulders with Grilled Rare Duck Breast with Date and Port Sauce served at Richard Perry Restaurant. "Roasts and Braises" features Michael Roberts' Loin of Veal Roasted with Garlic and Candied Lemon Peel, and Chicken and Seafood Jambalaya from the Cajun K-Paul's Louisiana Kitchen.
For more immediate gratification, dishes from the chapter "Quick Sautes and Other Fast Foods" are guaranteed to delight: Lydia Shire's Lobster with Thai Sauce and Noodles or Sweetbreads with Three-Mustard Sauce from Patrick O'Connell.
"Extra Touches" demonstrates that side dishes are an integral part of the meal. Here exciting variations of breads, starches, and vegetables are presented: Barbara Tropp's Pan-Fried Pepper-Scallion Bread and Braised Red Swiss Chard from Bradley Ogden's Campton Place Hotel.
Ice creams and sorbets have their deserved place, whether as an intermezzo (Pear, Thyme, and Rosemary Sorbet from Bruce LeFavour) or a finishing touch (the best Coffee Ice Cream, compliments of The Quilted Giraffe). Desserts range from light (Jean-Louis Palladin's Pears Poached in Red Wine and Cassis) to luscious (Barquette of Chocolate Praline concocted by Jimmy Schmidt at the London Chop House).
These leading chefs, whose personalities and backgrounds are as varied as their philosophies and ideas on food, are expanding our culinary horizons and options by leaps and bounds. They are building on the bases of the European culinary heritage and on regional American traditions and foods. From these they create unique and personal styles. These are devoted chefs who revere food, and who overlay the sensuality of food with an intellectual curiosity about its potential and limits. They are involved in a love affair with ingredients and have a theatrical flair for their use and presentation. Best of all, they are responding to a climate of enthusiastic and educated palates that is unparalleled.
Condition: Very good condition.
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