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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.
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Previews available in: English
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International cookingShowing 2 featured editions. View all 2 editions?
Edition | Availability |
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1
The New American Chef: Cooking with the Best of Flavors and Techniques from Around the World
November 5, 2003, Wiley
in English
0471363448 9780471363446
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Libraries near you:
WorldCat
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2
The new American chef: cooking with the best flavors and techniques from around the world
2003, J. Wiley
in English
0471363448 9780471363446
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Libraries near you:
WorldCat
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Book Details
First Sentence
"IN THE LATE 1960s, when André Soltner of the four-star restaurant Lutèce in New York City charged $8.95 for fresh Dover sole, it caused a scandal."
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- Created April 29, 2008
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July 22, 2017 | Edited by MARC Bot | associate with work |
August 12, 2011 | Edited by ImportBot | add ia_box_id to scanned books |
April 2, 2011 | Edited by ImportBot | Found a matching Internet Archive item record |
August 6, 2010 | Edited by IdentifierBot | added LibraryThing ID |
April 29, 2008 | Created by an anonymous user | Imported from amazon.com record |