Jeremiah Tower Cooks: 250 Recipes from an American Master by Jeremiah Tower

  • Aromatic vegetable mix (Mirepoix)

    from Jeremiah Tower Cooks: 250 Recipes from an American Master Jeremiah Tower Cooks by Jeremiah Tower

    • Categories: French; Vegan; Vegetarian
    • Ingredients: carrots; yellow onions; celery; bay leaves
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Notes about Recipes in this book

  • Spiced eggplant and lentils

    • apattin on January 13, 2019

      Nice. I broiled the eggplants then baked them as instructed. Used ready made curry powder. Added more lentils.

  • Polenta with wild mushrooms

    • mjes on September 17, 2021

      I am fond of polenta, more so in solid form; this recipe makes the soft form very interesting by serving it over a mascarpone-herb mixture. A mushroom sauce and salad top the polenta. The mix you choose for the herbs and for the mushrooms can elevate the dish into a very special dish.

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  • ISBN 10 1584792302
  • ISBN 13 9781584792307
  • Published Oct 21 2002
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Stewart, Tabori & Chang Inc
  • Imprint Stewart, Tabori & Chang Inc

Publishers Text

When Jeremiah Tower started cooking in California in the 1970s, fine food in America was typically a pale imitation of French haute cuisine. Taking the reins at a small Berkeley restaurant named Chez Panisse, Tower looked around at the extraordinary fresh ingredients available from local producers, began experimenting with cooking that emphasized pure flavors and inventive combinations...and changed the face of American cooking.


Tower is widely recognized as one of the country's greatest cooks. In this extraordinary and yet approachable cookbook, he presents 250 new recipes representing the last 15 years of his thinking and his cooking. Dishes range from American regional specialties, such as Soft Shell crab Po' Boy Sandwich and Cowboy-style Fire-roasted Onions, to continental classics made with Jeremiah's spin, such as Braised Rabbit with Prunes, Catalan style; or Fresh Morel Mushroom Stew with Fava Beans and Peas.


More than a cookbook, however, this book reveals the author's gift as a writer and storyteller. Indeed, this absorbing volume is almost as rewarding to read as to cook from. The result is a publication of exceptional delights from a marvelous writer and a brilliant cook.

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