The new American chef
cooking with the best flavors and techniques from around the world
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Author
Contributions
- Page, Karen - Contributor
Publication
2003 - J. Wiley, New York, New York (State)
Language
English
Word Count
107,750 words, Guess
Page Count
431 pages
Identifiers
- Internet Archivenewamericanchefc00dorn
- Internet Archivenewamericanchefc0000dorn
- ISBN-100471363448
- ISBN-139780471363446
- Library of Congress Control Number2002031100
and 3 more
- OCLC Control Number50280164
- Better World Books9780471363446
- Open LibraryOL24742655M
Classifications
- DDC641.59
- LCCTX725.A1 D57 2003
- LCCTX725.A1D57 2003
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.
Subjects
Topics
Other Editions
- The new American chef: cooking with the best flavors and techniques from around the world
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