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In The Hands Of A Chef Cooking With Jody Adams Of Rialto Restaurant

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HC :
375 Pages
William Morrow
Pub. Date:
Dec 29, 2001
Color Photographs
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What is it about great chefs that makes their food taste better? While they do have access to the highest level of professional equipment and use top-notch ingredients, the real difference is that they have all taught themselves to work around the kitchen with confidence. Now in her first cookbook, rising culinary star and chef/co-owner of Rialto and Red Clay, Jody Adams teaches readers how to cook with authority and sureness--making good food from fresh, local, and seasonal ingredients, based on traditions inspired in regional home cooking.

As a chef, Adams spends most evenings at her restaurant, but on nights and weekends off, she treasures cooking for family and friends. Here are favorite dishes she prepares at home. Inspired by New England ingredients and her gastronomic forays throughout Europe, Adams' food--simple soups, seasonal salads, and satisfying main courses--is happy, hearty, and, as one critic put it, deeply sensual.

Here, too, are the signature dishes her fans love, including Roast Duck with Green Olives and Soupe de Poisson, which Jacques Pepin raves as the best version outside France.

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