The New American Chef

The New American Chef : Cooking with the Best of Flavors and Techniques from Around the World

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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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Product details

  • Hardback | 448 pages
  • 195.6 x 233.7 x 35.6mm | 1,247.39g
  • John Wiley and Sons Ltd
  • John Wiley & Sons Inc
  • New York, United States
  • English
  • 0471363448
  • 9780471363446
  • 1,753,229

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Review quote

"...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)

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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] 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!

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Flap copy

"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.

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About 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 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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