Inspired by Ingredients: Market Menus and Family Favorites from a Three-Star Chef
Asked what they want of a chef's cookbook, most readers would reply, good contemporary recipes I can actually make at home. This seemingly simple requirement can sometimes be lost in the rush to deliver signature dishes that serve to support or further reputation. Fortunately, that isn't the case withInspired by Ingredientsby Bill Telepan, chef at Manhattan's JUdson Grill. Noted for his fresh, direct cooking, Telepan gives readers 80-plus recipes for a wide range of year-round dishes. Emphasizing the need for really fresh ingredients, and organized by seasonal menus to support that contention, the book offers formulas for traditional fare like pea soup and coconut cake, as well as original dishes including Pan-Fried Trout with Baby Spinach, Bacon and Balsamic Vinegar; Roasted Acorn Squash with Hazelnuts and a Ham and Parsley Salad; Pasta with Mushrooms, Arugula and Peas; and The Chicken, a simple, savory JUdson Grill specialty. Included also is wise counsel like "if it tastes good it'll look fine," plus Thanksgiving and vegetarian menus. Sweets, such as Concord Grape Tart, Pear-Pecan Hamantaschen, and Sticky Fudge Pudding, are equally attractive. The book stands out for its direct and easy-going approach and, above all, its good taste. With photos, ingredient notes, and short biographies of local suppliers, whose provisions help to make Telepan's food as good as it is.--Arthur Boehm