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New American Chef Bringing Home The Best Of Food And Flavor From Around The World

(HC )

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List Price:

$29.95

Price:

$19.76

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$10.19 (34%)

Availablity:

In Stock

Product Details:

HC :

448 Pages

Publisher:

Willow Creek

Pub. Date:

Oct 02, 2003

Photos:

Black and White Photographs

Our Part #:

04436

ISBN-10:

0471363448

ISBN-13:

9780471363446

Description:

2004 IACP Award Nominee for Chefs and Restaurants Category

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.

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Professional Reference

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