The Chefs of The Times: 250 Recipes and Reflections From Some Of America's Most Creative Chefs, Based On The Popular Column in The New York Times by Michalene Busico

  • Spiced corn and potato bisque [Michael Romano, Union Square Cafe] (page 3)

    from The Chefs of The Times: 250 Recipes and Reflections From Some Of America's Most Creative Chefs, Based On The Popular Column in The New York Times The Chefs of The Times by Michalene Busico

    • Categories: Soups; Vegetarian
    • Ingredients: fresh corn kernels; heavy cream; milk; butter; onions; leeks; ginger; jalapeño pepper; turmeric; ground cumin; fingerling potatoes; vegetable stock
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  • Show all Recipes...

Notes about this book

  • Shelmar on May 01, 2025

    Interesting just as a recipe book, this collection of columns about how the chefs came up with the recipes is delightful. Fusion when chefs move to foreign lands. Innovations to adapt expensive recipes to frugality. Adding cinnamon because Americans love cinnamon. Refusing to have a vegetarian menu because a vegetables menu (that's vegetarian) focuses the chef on the food not the politics. Making entrees sweet and desserts not sweet because why not.

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  • ISBN 10 0312284470
  • ISBN 13 9780312284473
  • Published Mar 27 2002
  • Format Hardcover
  • Page Count 334
  • Language English
  • Countries United States
  • Publisher Saint Martin's Press Inc.
  • Imprint Saint Martin's Press Inc.

Publishers Text

An elegant, irresistible cookbook that takes readers inside the minds and kitchens of 23 of the most talked-about and sought-after chefs in the country.


Culled from the popular column in the Dining In/Dining Out section of the New York Times,this exciting new collection reflects the wide range of flavors and personalities influencing the world today. Spanning appetizers, salads, main courses, vegetarian dishes, and desserts, the book features sixteen pages of color photographs and a portrait of each chef in his or her kitchen. Each recipe includes a personal introduction in which the chef explains its origin and inspiration - a must-have book for anyone serious about food.

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