The New American Chef
Cooking with the Best of Flavors and Techniques from Around the World
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New American Chef by Andrew Dornenburg
Book DescriptionAmerica'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.
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Book DetailsISBN: 9780471363446
(242mm x 201mm x 30mm)
Imprint: John Wiley & Sons Inc
Publisher: John Wiley and Sons Ltd
Publish Date: 14-Nov-2003
Country of Publication: United States
Books By Author Andrew Dornenburg
Flavor Bible, Hardback (September 2008)
Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience, the authors present the definitive guide to creating "deliciousness" in any dish.
Becoming a Chef, Paperback (November 2003)
The updated edition of the book Julia Child called "a 'must' for aspiring chefs"-the James Beard Award-winning guide to one of today's hottest careers With more and more chefs achieving celebrity status, interest in the exciting world of today's leading chefs is higher than ever.
Culinary Artistry, Paperback (October 1996)» View all books by Andrew Dornenburg
"In Culinary Artistry. Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook. Their hope is that once you know the scales, you will be able to compose a symphony. "a Molly O'Neil in The New York Times Magazine.
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Author Biography - Andrew Dornenburg
Called "the brightest young author team on the culinary scene today" on NPR, ANDREW DORNENBURG and KAREN PAGE are the James Beard AwardAC - winning authors of Becoming a Chef, Culinary Artistry, Dining Out, and Chef's Night Out. They live in New York City and can be found online at www.newamericanchef.com. Michael Donnelly is a New YorkAC - based photographer whose work has appeared in Gourmet, House & Garden, Travel & Leisure, and the World of Interiors.
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