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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  • Primary dashi (Ichiban dashi)

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

    • Categories: Stocks; Japanese
    • Ingredients: konbu; bonito flakes
    show

  • Clear soup with shrimp (Ebi suimono)

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

    • Categories: Soups; Japanese
    • Ingredients: wakame; shrimp; konbu; bonito flakes; soy sauce
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  • Deep-fried fillet of trout (Masu no agemono)

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

    • Categories: Main course; Japanese
    • Ingredients: rainbow trout; bamboo shoots; carrots; shiitake mushrooms; snowpeas; konbu; bonito flakes; rice wine vinegar; dark soy sauce; vegetable oil
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  • Kabosu gelatin (Kabosu no zeri)

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

    • Categories: Mousses, trifles, custards & creams; Sauces for desserts; Dessert; Cooking ahead; Japanese
    • Ingredients: kanten; kabosu; raspberries; blueberries; blackberries; grapefruits; mint
    show

  • Fish and vegetables in a sweet vinegar-namban marinade (Namban-zuke)

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

    • Categories: Dressings & marinades; Appetizers / starters; Cooking ahead; Japanese; Spanish; Portuguese
    • Ingredients: rice vinegar; konbu; bonito flakes; soy sauce; togarashi spice; vegetable oil; kabocha squash; Japanese eggplants; zucchini; red bell peppers; swordfish steaks; parsley
    show

  • Miso-marinated beefsteak (Gyuniku no misozuke)

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

    • Categories: Dressings & marinades; Sauces for meat; Main course; Cooking ahead; Japanese
    • Ingredients: brown miso; mirin; sake; sirloin steaks; scallions; shiso leaves; daikon radishes; rice wine vinegar; yuzu; soy sauce; konbu; bonito flakes
    show

  • Ponzu sauce

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

    • Categories: Sauces for meat; Cooking ahead; Japanese
    • Ingredients: rice wine vinegar; mirin; yuzu; soy sauce; konbu; bonito flakes
    show

  • Braised pork roll with ziti (Braciolona)

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

    • Categories: Stews & one-pot meals; Main course; Cooking ahead; Italian
    • Ingredients: pork shoulder; parsley; pine nuts; dried currants; pecorino cheese; prosciutto di Parma; hard-boiled eggs; nutmeg; dried oregano; red onions; garlic; dry white wine; canned tomatoes; dried red pepper flakes; ziti pasta
    show

  • Shrimp in "crazy water" (Gamberoni al'acqua pazza)

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

    • Categories: Soups; Italian
    • Ingredients: Spanish onions; garlic; fennel; chiles; canned tomatoes; dry white wine; seawater; shrimp
    show

  • Coffee semifreddo "drowned" in coffee (Affogato al caffe)

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

    • Categories: Ice cream & frozen desserts; Dessert; Cooking ahead; Italian
    • Ingredients: milk; espresso; egg yolks; sugar; heavy cream; vanilla extract; coffee; natural unsweetened cocoa powder
    show

  • Mushroom salad with shaved Parmigiano

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

    • Categories: Salads; Appetizers / starters; Italian; Vegetarian
    • Ingredients: white mushrooms; thyme; Parmigiano Reggiano cheese; lemons
    show

  • Grilled onion salad with shaved Parmigiano

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

    • Categories: Salads; Grills & BBQ; Appetizers / starters; Picnics & outdoors; Italian; Vegetarian
    • Ingredients: yellow onions; parsley; Parmigiano Reggiano cheese; lemons
    show

  • Crunchy fennel salad with shaved Parmigiano

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

    • Categories: Salads; Appetizers / starters; Italian; Vegetarian
    • Ingredients: lemons; fennel; Parmigiano Reggiano cheese; parsley
    show

  • Maccheroni with tomato sauce mellowed by simmering

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

    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: garlic; basil; tomatoes; cooked pasta of your choice
    show

  • Erminia's pan crisped chicken (Pollo a due tempi, Il Vecchio Molinetto)

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

    • Categories: Quick / easy; Main course; Cooking ahead; Italian
    • Ingredients: whole chicken; rosemary; store-cupboard ingredients
    show

  • Carpaccio alla Piemontese

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

    • Categories: Main course; Italian
    • Ingredients: beef tenderloin; lemons; Parmigiano Reggiano cheese; celery
    show

  • Fusilli with olives, peas, and pecorino (Fusilli con olive piselli, e pecorino)

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

    • Categories: Pasta, doughs & sauces; Main course; Cooking ahead; Italian; Vegetarian
    • Ingredients: fusilli pasta; peas; spinach; dry white wine; basil; black olives; pecorino cheese
    show

  • Mascarpone cheesecake with strawberries in balsamic vinegar (Torta di formaggio con fragole e vecchio balsamico)

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

    • Categories: Cheesecakes; Dessert; Cooking ahead; Italian
    • Ingredients: cream cheese; sugar; mascarpone cheese; strawberries; balsamic vinegar; eggs; almond extract; cake flour
    show

  • Sponge cake (Pan di Spagna)

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

    • Categories: Cakes, large; Dessert; Cooking ahead; Italian
    • Ingredients: cake flour; eggs; almond extract
    show

  • Gazpacho Andaluz

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

    • Categories: Soups; Spanish; Vegan; Vegetarian
    • Ingredients: tomatoes; cumin seeds; green peppers; bread; sherry vinegar; croutons
    show

  • Catalan black rice (Arroz negro)

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

    • Categories: Rice dishes; Stews & one-pot meals; Main course; Spanish
    • Ingredients: squid; onions; tomatoes; dry white wine; pimentón; fish stock; bay leaves; squid ink; saffron; parsley; Spanish Calasparra rice
    • Accompaniments: Aioli
    show

  • Canalones Barcelona-style

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

    • Categories: Pasta, baked; Main course; Cooking ahead; Spanish; Italian
    • Ingredients: onions; button mushrooms; pork butt; veal shoulder; chicken thighs; bread; chicken livers; fino sherry; lasagna pasta; Manchego cheese; white onions; milk; rosemary; thyme; bay leaves; all-purpose flour; nutmeg; butter
    show

  • Béchamel sauce

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

    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: butter; white onions; milk; rosemary; thyme; bay leaves; all-purpose flour; nutmeg
    show

  • Fish stew (Suquet de rape)

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

    • Categories: Stews & one-pot meals; Main course; Catalan
    • Ingredients: onions; red bell peppers; tomatoes; monkfish; parsley; Spanish brandy; fish stock; potatoes; white bread; almonds; garlic
    • Accompaniments: Aioli
    show

  • Chilled tomato consommé

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

    • Categories: Soups; Cooking ahead; Spanish
    • Ingredients: beefsteak tomatoes; gelatin sheets; Montilla wine; olive oil; serrano ham; garlic; white bread; parsley; pimentón; quail eggs
    show

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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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