The New American Chef: Cooking with the Best of Flavors and Techniques from Around the WorldHardback
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- Publisher: John Wiley & Sons Inc
- Format: Hardback | 448 pages
- Dimensions: 196mm x 234mm x 36mm | 1,247g
- Publication date: 14 November 2003
- Publication City/Country: New York
- ISBN 10: 0471363448
- ISBN 13: 9780471363446
- Illustrations note: Illustrations
- Sales rank: 1,632,941
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.
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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.
"...Dornenburg and Page collaborate successfully once more, bringing together the international inspirations that today's chefs draw from." (Publishers Weekly, July 7, 2003) "This clever duo devised a format that distills the essentials of 10 influential cuisines in digestible lessons for the reader." (Restaurant Hospitality, December 2003) "The New American Chef...explores flavors and techniques in the words of the chefs themselves" --Gael Greene (New York, December 22, 2003)
Back cover copy
"[The books of] Andrew Dornenburg and Karen Page...are the best place to experience the cult of the New American chef." -NICHOLAS LEMANN, The New Yorker "A groundbreaking work filled with expert teaching and an abundance of mouthwatering recipes." -MICHAEL ROMANO, Chef-partner, Union Square Cafe "Dornenburg and Page collaborate successfully once more.... [a] thorough...guide to the values, tastes, and methods that form each cuisine." -PUBLISHERS WEEKLY "An invaluable reference." -PATRICK O'CONNELL, Chef-owner, The Inn at Little Washington "Preparing good food is an act of love, which comes through on every page of The New American Chef." -DR. ROBERT MULLER, Retired Assistant Secretary General of the United Nations and Nobel Peace Prize nominee "This glorious work literally sings with the excitement of what is our own culinary make-up: diversity, passion, exuberance, intrigue, and spice." -CHARLIE TROTTER, Chef-owner, Charlie Trotter's "Learning to think like the 'dream team' of culinary authorities featured in this brilliant book will inspire and guide you to juggle global ingredients and techniques so you can cook, and create, like a maestro." -MICHAEL GELB, New York Times bestselling author, How to Think Like Leonardo da Vinci Featuring: Mario Batali Rick Bayless Daniel Boulud Penelope Casas Susan Feniger Lynne Rossetto Kasper Zarela Martinez Mary Sue Milliken Julie Sahni Piero Selvaggio Nina Simonds Masa Takayama Jean-Georges Vongerichten Paula Wolfert Su-Mei Yu and dozens more!
"With American enthusiasm, these new 'lions in the kitchen' are elevating cooking to a level never attained before in this country." - JACQUES PEPIN Bursting with insights and recipes from an unprecedented collection of America's leading culinary authorities, The New American Chef is the first book to share the secrets of cooking with the vast array of global ingredients and techniques at the fingertips of today's chefs and cooks. The "incisive, hip writing team" (Publishers Weekly) of Andrew Dornenburg and Karen Page, winners of the James Beard Award for Best Writing on Food for Becoming a Chef, has brought together dozens of top chefs and cookbook authors-including Mario Batali, Rick Bayless, Daniel Boulud, Alain Ducasse, Julie Sahni, Nina Simonds, Paula Wolfert, and many others-to reveal the essence of ten popular and influential cuisines: Chinese French Indian Italian Japanese Mexican Moroccan Spanish Thai Vietnamese Each inspirational chapter reveals a fundamental lesson that one of these cuisines has to offer, whether it's procuring the best ingredients (Italy), balancing strong flavors and aromatics (Thailand), or using spices (India) and chiles (Mexico) with skill and artistry. Best of all, there are more than 100 recipes to practice and savor-including Gazpacho Andaluz from Jose Andres of Jaleo, Rock Candy--Ginger Short Ribs from Michael Tong of Shun Lee Palace, and Vanilla Flan from Susan Feniger and Mary Sue Milliken of Border Grill. Throughout, Michael Donnelly's exquisite photographs transform the book into a feast for the eyes as well as the palate. A groundbreaking book comprising a virtual around-the-world cooking school, The New American Chef will make anyone a better cook-no matter what's on the menu.
Table of contents
Introduction MEET THE NEW AMERICAN CHEF. Japan CELEBRATING THE SEASONS THROUGH ALL THE SENSES. While seasonality is a popular culinary touchstone throughout the world, the Japanese take their celebration of the seasons beyond the selection of produce in the market to the consideration of the flowers on the table, the types of bowls and plates used for serving the food, and the linens that dress the table. Seasonality is observed in every aspect of their lives-from the fabric of their clothing to the art on their walls. Italy PROCURING THE BEST INGREDIENTS. The word "recipe" in Italian means "to procure"-and indeed, the most important aspect of good food in Italy starts with selecting the right ingredients. Learning to be as discriminating as an Italian chef will hold you in good stead when selecting ingredients from any part of the world. Spain LETTING INGREDIENTS TASTE OF WHAT THEY ARE. While many countries are capable of serving and appreciating unadorned food, nowhere but in Spain is th is taken to such an extreme. The classic dishes of Spain are the simplest ones that let the natural flavors of the ingredients shine through. It is the only country whose regions are actually named after dishes: stews, roasts, rice, and fried foods. France WESTERN TECHNIQUES AND SAVOIR FAIRE. The French contributed a codification of recipes and techniques to professional cooking, which is why most American cooking schools teach French technique. These techniques are timeless and consistent, and mastering the classics will give your cooking a solid foundation upon which to build. China EASTERN TECHNIQUES AND A YIN-YANG BALANCE. The underlying philosophy of Chinese cuisine is rooted in the concept of yin-yang: a constant balance. Balance in Chinese cuisine is raised to an art form, both within a single dish, as well as among dishes on a menu. Understanding the concept of yin-yang and how to apply it to your cooking-in any vernacular-will make you a better chef. India THE MASTERFUL USE OF SPICES. No other cuisine is as well known for spices as Indian. India consumes more spices per capita than any other nation on earth. From subtle to powerful Indian spicing is a force to be reckoned with-whether flavoring meats in the North or vegetarian dishes in the South-as well as a skill to be mastered. Mexico WHERE CHILES REIGN SUPREME. While chiles are an important part of cuisines elsewhere in the world, in Mexico they play the starring role: as a flavoring agent, as a condiment, as a vegetable, and more. Dish for dish, Mexicans manage to coax more flavor out of fresh and dried chiles than any other cooks on earth-indeed, Mexico's very cuisine would not be the same without them. Thailand BALANCING STRONG FLAVORS AND AROMATICS. While in other countries a dish might first be appreciated with the eyes, in Thailand it is first appreciated through its scintillating aromas. No other cuisine employs aromatics as effectively as does Thai, and the intense sensory experience continues with the first bite, when the salty, sour, fiery, and sweet flavors begin their dance on the palate. Vietnam ENCOURAGING TACTILE AND TASTEFUL INTERACTION. While the mark of culinary perfection elsewhere is the absence of salt and pepper on the table, in Vietnam, dishes are frequently served with a dizzying array of condiments-whether sauces, sprouts, and herbs for a dish of pho to lettuce leaves and a bowl of dipping sauce accompanying a plate of hot spring rolls. It is the diner's own seasoning and preparation that completes the dish and the experience. Morocco FEASTING IN COMFORT WITH FAMILY AND FRIENDS. All countries have their celebrations and festivals, but in Morocco, feasting is a way of life. Their mealtime rituals-from hand-washing to lounging on cushions and pillows-all underscore the importance they place on their sensual enjoyment of food. DISTINGUISHED CULINARY EXPERTS. BIBLIOGRAPHY. INDEX.