The new American chef
Subtitle: cooking with the best flavors and techniques from around the world
By: Andrew Dornenburg and Karen Page ; photographs by Michael Donnelly
Contributors: Page, Karen
Publisher: J. Wiley
Published: 2003
Place of publication: New York
Language: eng
Number of pages: 431
ISBN-13: 9780471363446
Subjects: International cooking
Description: 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 Jose Andres of Jaleo, and Steamed Sea Bass with Lily Buds from Charles Phan of The Slanted Door.
Notes: Includes bibliographical references and index.
Table of contents: title: China : eastern techniques and a yin-yang balance; title: France : western techniques and savoir-faire; title: India : the masterful use of spices; title: Italy : procuring the best ingredients; title: Japan : celebrating the seasons through all the senses; title: Mexico : where chiles reign supreme; title: Morocco : feasting in comfort with family and friends; title: Spain : letting ingredients taste of what they are; title: Thailand : balancing strong flavors and aromatics; title: Vietnam : encouraging diner to play with their food.