The James Beard Foundation's Best of the Best: A 25th Anniversary Celebration of America's Outstanding Chefs by Kit Wohl

  • Lobster Shanghai style with crispy spinach

    from The James Beard Foundation's Best of the Best: A 25th Anniversary Celebration of America's Outstanding Chefs The James Beard Foundation's Best of the Best by Kit Wohl

    • Categories: Main course; Cooking for 1 or 2; Chinese
    • Ingredients: fresh ginger; plum wine; rice vinegar; peanut oil; whole lobsters; scallions; curry powder; fish stock; dry white wine; Chinese black vinegar; chile flakes; heavy cream; spinach
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Reviews about this book

  • Lisa Is Cooking

    While this isn't a cookbook for quick and easy weeknight dinners, it is a wonderful collection of bios of all the Outstanding Chefs, and each bio is accompanied by a signature dish or two or three...

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  • ISBN 10 1452110425
  • ISBN 13 9781452110424
  • Published Feb 24 2012
  • Page Count 443
  • Language English
  • Countries United States
  • Publisher Chronicle Books

Publishers Text

As the James Beard Foundation celebrates their 25th anniversary, this lush volume compiles the recipients of the prestigious Outstanding Chef Award, featuring a profile of each winner by author Kit Wohl, along with sumptuous recipes, photography and a foreword by Martha Stewart. From Wolfgang Puck to Tom Colicchio, discover the culinary philosophy and passion behind each prizewinner's path to the kitchen, all contained in a beautiful collector's piece. An inspiration for a generation of chefs, James Beard set the standard through his cooking, teaching, consulting, writing, and media appearances. In honor of Beard's unrivaled legacy as the father of the gourmet movement, the James Beard Foundation established the annual James Beard Awards, which recognize excellence in food, beverage, and other culinary industries.

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