Food & Wine: Best New Chef All-Star Cookbook by Food & Wine

  • Salt-baked branzino with zucchini pistou [Thomas Keller]

    Salt-baked branzino with zucchini pistou [Thomas Keller] (page 12)

    from Food & Wine: Best New Chef All-Star Cookbook Food & Wine by Food & Wine

    • Categories: Dressings & marinades; Sauces for fish; Main course; Summer; French
    • Ingredients: heirloom cherry tomatoes; shallots; egg whites; kosher salt; ground fennel; branzino; zucchini; basil
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Notes about Recipes in this book

  • Kale salad with ricotta salata, pine nuts & anchovies [Nancy Silverton]

    • nicolepellegrini on January 27, 2025

      I've made a lot of raw kale salads in the past, but this was definitely one of the best!

  • Churrasco with chimichurri [Michael Cordúa]

    • pattyatbryce on February 22, 2022

      Make extra for fantastic steak sandwiches

  • Cavatelli with venison Bolognese [Michael Symon]

    • anya_sf on June 24, 2025

      Quite tasty. The bolognese was very meaty, not very saucy. I froze half of it for later and used the other half for fresh pappardelle instead of cavatelli. Next time I will reserve more pasta cooking water as I definitely needed all of it. Made the sauce 2 days ahead.

  • Greek-style pork spareribs with grilled lemons [Michael Symon]

    • kbrooks on July 05, 2025

      This knocks it out of the park! I made preparation/cooking changes because I used baby back ribs which are smaller and leaner than regular spare ribs. But I didn't change any of the other ingredients.I marinated for 24 hours in the rub.. I reduced the oven temp to 300F. I skipped the 1 hour of roasting uncovered. Wrapped the ribs in foil after brushing with the glaze and roasted for 2 hours. Unwrapped and browned under the broiler, 2 minutes per side. The flavors are awesome and the final drizzle of olive oil and sprinkle of fresh oregano, plus squeezing the grilled lemon over it all takes it over the top. My husband literally licked the plate and said if I never make BBQ sauce type ribs again it's fine as long as I make this recipe again.

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  • ISBN 10 1932624619
  • ISBN 13 9781932624618
  • Published Oct 10 2013
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Charlesbridge Publishing,U.S.
  • Imprint American Express Food & Wine,U.S.

Publishers Text

For the past 25 years, Food & Wine has recognized America's most talented and creative young chefs with its prestigious "Best New Chef Award." Celebrating the award's 25th anniversary, we are honoring the 25 Best New Chefs All-Stars--one from each year--including icons Thomas Keller, Tom Colicchio, Nancy Silverton, Michael Symon, David Chang, and Grant Achatz. Food & Wine has collected their 100 fantastic signature dishes and adapted them into recipes that are easy to make for the home cook.

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