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 José Andrés of Jaleo, and Steamed Sea Bass with Lily Buds from Charles Phan of The Slanted Door.
Inspirational and Amazing Well, I can't say anything less than great about the book because every page was useful. I read and reread the book several times to appreciate all of it since you get so much information without any thats garbage which is what most books contain when they are as thick as this one. The recipes I already had a chance to try to make were a success. This is only my 8th book in the culinary field so I am no expert but if my word means anything- i say get this book and learn A LOT!
A fascinating look at 10 different cuisines I have been trying to buy a copy of this book on Amazon ever since hearing the authors speak at the Cascadia Culinary Arts conference here in Washington on May 22 (they were incredible) but it's been "out of stock" for weeks. VERY frustrating. I wish that I had bought a copy at the conference, but I didn't want to carry it around at the time. If I knew how hard it would be to find a copy, I would have! I spent two hours reading a friend's copy of "The New American Chef" and found it fascinating. The authors joked that it's the "Cliff Notes" of 10 different cuisines, but it's so much more. I love the idea of their "culinary compass" that they wrote about in the beginning of the book that maps out the way chefs cook today, and whether their focus is on experimentation or authenticity. It was obvious from their talk and from what I saw of this book that they think about food differently from other writers. I want my own copy!
A great book, if you can find it! As a fan of the Dornenburg and Page duo, I love their new book The New American Chef. I am also happy they expanded beyond restaurant chefs to include some of my favorite culinary writers in their roundtable of experts (Paula Wolfert, Corinne Trang and Julie Sahni are three of my favorites).
With summer here I am looking forward to making Jose Andres's "Gaspacho Andaluz" and Daniel Bouloud's "Cherry Gratin".
I only have one problem with this book. I am dying to order copies to take as house gifts this summer but it's been listed as "out of stock" on Amazon for the last three weeks.
A great book for year-round cooking or summer hammock reading.
Global Historical Cuisine American Style & Flair Andrew and Karen are at it again! After writing excellent, provocative works such as two of my favorites: Becoming a Chef and Culinary Artistry, combine again to research and bring together this impressive volume sketching out the emerging New American Chef. Words like fusion and New World and other concepts seemed to fall short of what they were trying to get at, so this concept: New American Chef showcases ten world cuisines which bring there own philosophies and emphases and ingredients and techniques to these United States to combine with our burgeoning wealth of culinary talent to produce this wonderful new cuisine which this book showcases.
I can remember becoming first interested in high school when taking a date out on that impressive prom meal when gourmet was specific dishes, e.g. Steak Diane, etc. But now, there is such a wide variety of everything, with so many more choices of not only dishes, but cuisine specialty houses and more. This book gets to that. The mixture of cultures and global reach has brought us to this melting pot concept of gourmet. Here there are ten major world cuisines: Chineese, French, Mexican, Indian, Spanish, Moroccan, Italian, Thai, Japanese, Vietnamese. Each of these is represented by its approach, similarities and specialties, then a representative recipe sampling.
While there is ample opportunity here to learn more about cuisines I'm already into: French, Moroccan, Italian, Mexican, Chineese, Japanese; there is certainly opportunity here to explore some new cuisine such as Thai, Indian, etc. although I'm not all that enthralled with them in my experience so far.
And just that is the beauty here, one doesn't have to be excited about all ten, or the majority of them. There is so much here to be learned and experimented with. The standards of each are explemfied in all: balance, aroma, harmony, seasonality, etc.
Recipes that caught my attention to make include: Deep-Fried Fillet of Trout(Masu no Agemono); Shrimp in "Crazy Water" (Gamberoni al'Acqua Pazza); Barcelona-Style Flounder with Raisins, Nuts, Lemon Butter and Anise; Cherry Gratin (Gratin aux Cerises); Maine Lobster Tail on Salsify with Pinot Noir Sauce, Vanilla Oil, and Crispy Leeks; Rock Candy-Ginger Short Ribs; Chile-Orange Cold Noodles; Braised Lamb Shanks with Masala Raan;Guajillo-Spiked Pork-and-Potato Tacos (Tacos de Puerco y Papas al Guajillo; Salmon Panang (Grilled Salmon in a Creamy Red Curry Sauce); Quail Bisteeya;Chicken Tajine with Prunes; Couscous Mango Mousse.
Many of the contributors are already great culinary friends and inspirations to millions: Batali, Bayless, Boulud, Feniger, Vongerichten, Wolfert to name a few. I'm sure many of the others will go on to such fame and become regular fixtures in this growing, wonderful world of cuisine.
With each cuisine there is ample background text as well as cookbook and other reference suggestions. No color photos, just the author's usual nice contrasty B&W but with unbelievably good text for chefs both pro and amateur.
This is definitely one to grow and have fun with. It proposes one choose a cuisine direction and then gives advice on that pursuit. An unusual and welcome addition and approach.
Take a trip around the world through 10 different cuisines. THE NEW AMERICAN CHEF has a simple premise: Interview some of America's pre-eminent experts on 10 different cuisines (Japanese, Italian, Spanish, French, Chinese, Indian, Mexican, Thai, Vietnamese, Moroccan), and share their knowledge and insights with readers through honing them down into 35 fascinating pages per cuisine. The result? Readers are able to take an educational and delicious tour around the world through the histories, cultures and cuisines of 10 nations. This is a great book to read, and an even better book from which to cook, as it features dozens of recipes perfected by some of the country's best chefs and cookbook authors including 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 many more. This single volume can take the place of 10 tomes on your cookbook shelf. However, if you're looking for even more great reading about each of these cuisines, Nach Waxman (legendary owner of New York's infamous Kitchen Arts & Letters bookshop) provides his recommendations for further exploration at the end of each chapter. THE NEW AMERICAN CHEF is the perfect gift for the food lovers in your life (even yourself!).
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