Jeremiah Tower Cooks Cookbook

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A pioneer of "California cuisine" serves up the Jeremiah Tower Cooks cookbook. The former Chez Panisse chef (Berkeley, California restaurant) brings you over 250 recipes from his arsenal. 

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Format: Hardcover and dust jacket, 296 pages. First printing 

Copyright: 2002 

Publisher: Stewart, Tabori and Chang 

Author: Jeremiah Tower 

ISBN: 9781584792307

$10.00

Additional Details

Description: Widely considered the Father of California Cuisine, Jeremiah Tower is one of the most inventive and influential Cooks in America. 

When Tower started cooking in California in the 1970s, line food in America was typically a pale imitation of French haute cuisine. Taking the reins at a small Berkeley restaurant named Chez Panisse, Tower looked around at the extraordinary natural bounty of the region, the ocean, the farm, the vineyards, and began to experiment with a style of cooking that emphasized pure flavors, the freshest seasonal ingredients, and inventive combinations. In the process, he changed the face of American cooking. 

Without debate, Tower is one of the country's greatest chefs. Now, in a long-awaited new cookbook, this two-time James Beard Award winner presents more than 250 recipes from his extraordinary kitchen. These days, Tower is a writer rather than a restaurant chef, and his insight into cooking at home has deepened.The result is a book that is both accessible and ambitious. Dishes here range from American regional specialties such as soft shell crab po' boy sandwich and cowboy-style fire roasted onions to continental classics given a Jeremiah spin such as poached turbot with oyster hollandaise, braised rabbit with prunes catalan style, or fresh morel mushroom stew with fava beans and peas. 

We know of the author's culinary accomplishments, but Jeremiah Tower Cooks reveals his gift as a writer and storyteller. Indeed, this utterly absorbing volume is as captivating to read as it is to cook from. Recounting entertaining anecdotes about his life with food, Tower also reads deeply into the work of classic food writers from Brillat-Savarin to Elizabeth David and Richard Olney. The result is a book of exceptional delights from a marvelous writer and a brilliant chef. 

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Condition: Bookboards, interior pages and dust jacket are in very nice condition. Dust jacket's top edge (spine) is slightly frayed. 



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