The New American Chef by Andrew Dornenburg
Cooking with the Best of Flavors and Techniques from Around the World

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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.

About Andrew Dornenburg

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Called "the brightest young author team on the culinary scene today" on NPR, ANDREW DORNENBURG and KAREN PAGE are the James Beard Award?winning authors of Becoming a Chef, Culinary Artistry, Dining Out, and Chef?s Night Out. They live in New York City and can be found online at Donnelly is a New York?based photographer whose work has appeared in Gourmet, House & Garden, Travel & Leisure, and the World of Interiors.
Published November 5, 2003 by Wiley. 448 pages
Genres: Cooking. Non-fiction

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Each section is divided into the fundamentals, including a culinary map, flavor palette, ingredients and techniques as well as a suggested reading list from cookbook shop notable Nach Waxman, before finishing with several timeless recipes that provide a basic repertoire.

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