Cookbook The New American Chef

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Hinweise des Verkäufers
“Looks New, No Faults, Tears or stains”
Signed
No
Narrative Type
Nonfiction
Original Language
English
Intended Audience
Young Adults
Inscribed
No
Edition
First Edition
Vintage
Yes
Personalize
No
Type
Cookbook
Era
2000s
Personalized
No
ISBN
9780471363446
Kategorie

Über dieses Produkt

Product Identifiers

Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0471363448
ISBN-13
9780471363446
eBay Product ID (ePID)
455761

Product Key Features

Book Title
New American Chef : Cooking with the Best of Flavors and Techniques from Around the World
Number of Pages
448 Pages
Language
English
Topic
Regional & Ethnic / International, General
Publication Year
2003
Illustrator
Yes
Genre
Cooking
Author
Andrew Dornenburg, Karen Page
Format
Hardcover

Dimensions

Item Height
1.2 in
Item Weight
45 oz
Item Length
9.4 in
Item Width
7.8 in

Additional Product Features

Intended Audience
Trade
LCCN
2002-031100
Reviews
"...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)
Dewey Edition
21
TitleLeading
The
Dewey Decimal
641.59
Table Of Content
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.
Synopsis
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 Jos? Andr's of Jaleo, and Steamed Sea Bass with Lily Buds from Charles Phan of The Slanted Door., In this book, the authors explore the ingredients and cuisines that inspire chefs across the country. Aspiring chefs will learn to understand the ingredients, flavors, cooking techniques, and classical dishes from 10 different cuisines- Chinese, French, Indian, Italian, Japanese, Mexican, Moroccan, Spanish, Thai, and Vietnamese., The New American Chef offers outstanding international recipes from 10 different cuisines. Chefs and inexperienced cooks alike will learn to understand the ingredients, flavours, cooking techniques, and classical dishes from 10 different cuisines Indian, Japanese, and Thai among them., "[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, Chefpartner, 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, Chefowner, 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 makeup: diversity, passion, exuberance, intrigue, and spice." CHARLIE TROTTER, Chefowner, 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 JeanGeorges Vongerichten Paula Wolfert SuMei Yu and dozens more!
LC Classification Number
TX725.A1D57 2003

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