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    David Burke's New American Classics (Hardback) By (author) David Burke, By (author) Judith Choate

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    DescriptionOne of America's most innovative and accomplished chefs gives us a book full of deliciously original recipes both for everyday meals and for memorable entertaining. Over the course of a brilliant career, David Burke has created imaginative and irresistible updates of classic American cuisine. Now he makes it easy for the home cook to master a classic dish and then add innovative touches to make it even more tempting, in what he calls contemporary classics. In addition, he includes "Second Day Dishes," a new and magical approach to leftovers. Here is how it works: classic Eggs Benedict with Hash Brown Potatoes and Oven-Dried Tomatoes leads to Canadian Bacon and Onion Potato Cake with Poached Eggs and Spicy Tomato Salsa, which in turn leads to Bacon, Potato, and Eggs Strudel on the second day. Traditional Broiled Shrimp with Scampi Butter and Tomato-Rice Pilaf is transformed into Sauteed Shrimp with Spinach-Lasagna Roll and Crisp Spinach, and then into Shrimp Fried Rice and Sausage the next day. A Classic Chef's Salad Bowl can be turned into Carpaccio of Chef's Salad, and then Chef's Salad Bruschetta. Roast Chicken "Farmhouse Style" with Potatoes, Mushrooms, Bacon, Onions, and Apple Cider Gravy is reconceived as Seawater-Soaked Chicken with Thyme and Poppy Seed Gnocchi, and a day later can become Chicken-Potato Pancakes with Apple-Sour Cream Sauce. New York Cheesecake becomes Grand Marnier Souffles, changed on the next day into Coconut Cheesecake Beignets with Red Fruit Sorbet and Berries. From appetizers to desserts, for breakfast, lunch, and dinner--117 delectable recipes (including Titanic French Toast with Three Jams; Oh, My Cod!; Chocolate Chip UFOs; and many more of Burke's signature whimsical creations)--a fabulous cookbook.


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  • Full bibliographic data for David Burke's New American Classics

    Title
    David Burke's New American Classics
    Authors and contributors
    By (author) David Burke, By (author) Judith Choate
    Physical properties
    Format: Hardback
    Number of pages: 300
    Width: 205 mm
    Height: 232 mm
    Thickness: 31 mm
    Weight: 821 g
    Language
    English
    ISBN
    ISBN 13: 9780375412318
    ISBN 10: 037541231X
    Classifications

    BIC E4L: GEN
    Nielsen BookScan Product Class 3: F1.1
    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC subject category V2: FA
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    Warengruppen-Systematik des deutschen Buchhandels: 14540
    DC21: 641.5973
    LC subject heading:
    B&T Modifier: Geographic Designator: 01
    B&T Modifier: Subject Development: 08
    LC subject heading:
    BISAC V2.8: CKB002000
    DC22: 641.5973
    LC subject heading:
    B&T Approval Code: A97406016
    LC classification: TX715 .B9533 2006
    Illustrations note
    16 PP OF COLOR; 30 ILL/2-C TXT
    Publisher
    Alfred A. Knopf
    Imprint name
    Alfred A. Knopf
    Publication date
    15 July 2006
    Publication City/Country
    New York
    Author Information
    David Burkeis the coauthor, with Carmel Berman Reingold, of "Cooking with David Burke. "He isa graduate of the Culinary Institute of America, was trained in France, and was the first American to be awarded the prestigious Meilleurs Ouvriers de France Diplome d'Honneur. His other awards include Japan's Nippon Award of Excellence, the Robert Mondavi Award of Excellence, and the Culinary Institute's August Escoffier Award. He is the executive chef and co-owner of davidburke & donatella, and executive chef and sole owner of David Burke at Bloomingdale's, both in New York City. He lives in Fort Lee, New Jersey.