A Great American Cook

A Great American Cook : Recipes from the Home Kitchen of One of Our Most Influential Chefs

By (author) Jonathan Waxman , By (photographer) John Kernick , With Tom Steele , Foreword by Bobby Flay

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Renowned chef Jonathan Waxman knows that becoming a great American cook starts at home--here he shares methods for recipes you can pull together with just a few ingredients. Widely recognized as one of the fathers of New American cuisine, Jonathan Waxman knows how to make magnificent food from just a few ingredients, roasting eggplants and red peppers for an intensely flavored soup or tossing asparagus with oranges and hazelnuts for a refreshing first course. His vision is bold, but strikingly unpretentious: many of the dishes in "A Great American Cook"--like the Shrimp BLT, Crispy Chicken and Goat Cheese Burritos, and Gingerbread with Brandied Plums--are free-spirited plays on classics, and his "less is more" philosophy animates suppers like flash-seared scallops on caramelized onions and chicken cooked under a brick with a sauce of rose wine, bacon, and peas. From a versatile vegetable dish that goes with nearly every main course to handmade pastas with delicate sauces to a foolproof way to cook salmon, Waxman gives you all the techniques and recipes you need for simple, sophisticated cooking at home.

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  • Hardback | 286 pages
  • 208.28 x 256.54 x 27.94mm | 1,133.98g
  • 12 Sep 2007
  • HOUGHTON MIFFLIN
  • Boston, MA
  • English
  • 0618658521
  • 9780618658527
  • 881,770

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