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

Binding: Hardcover
EAN: 9780471363446
Edition: 1
ISBN: 0471363448
Item Dimensions:113954275776
Label: Wiley
Languages:EnglishUnknownEnglishOriginal LanguageEnglishPublished
Manufacturer: Wiley
Number Of Items: 1
Number Of Pages: 448
Publication Date: November 05, 2003
Publisher: Wiley
Studio: Wiley

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Editorial Review:

Product Description:
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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