The New American Chef: Bringing Home the Best of Food and Flavor from Around the World by Andrew Dornenburg and Karen Page

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    • Ingredients: konbu; bonito flakes
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  • ISBN 10 0471363448
  • ISBN 13 9780471363446
  • Linked ISBNs
  • Published Nov 14 2003
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher John Wiley & Sons

Publishers Text

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 more than 100 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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