Chef, Interrupted: Delicious Chefs' Recipes That You Can Actually Make At Home by Melissa Clark
Notes about this book
You must Create an Account or Sign In to add a note to this book.Reviews about this book
- ISBN 10 1400054400
- ISBN 13 9781400054404
- Published Oct 11 2005
- Format Hardcover
- Page Count 272
- Language English
- Countries United States
- Publisher Clarkson Potter
Publishers Text
For anyone who aspires to restaurant-chef-type food but not the long ingredient lists and interminable cooking directions, here's the perfect book. Melissa Clark retains the spark of genius in the chefs' original time-consuming recipes, but pares them down (interrupts the chefs) to their most essential, simple elements, allowing any cook to create four-star cuisine at home without a staff of sous-chefs, an unlimited budget, and an entire weekend to fritter away. Chef, Interrupted is like taking a cooking class from not one or two but more than fifty world-renowned chefs across a broad spectrum of expertise, including seafood with Eric Ripert and dessert with Claudia Fleming, American standouts like Tom Colicchio and Wylie Dufresne, and the international flavors of Norman Van Aken, Bobby Flay, and Marcus Samuelsson.For the past decade, Melissa Clark has made a name for herself by doing one thing very adeptly: making chefs' recipes accessible to home cooks, whether through coauthoring books with the likes of David Bouley and Daniel Boulud or writing "The Chef" columns and other articles in the New York Times. Melissa is a genius at discovering what's really great about a chef's recipe, then simplifying it - keeping the part where the recipe is inventive and delicious, and then interrupting the chef when it gets out of hand.
The result - this book - is a remarkable combination of creative cuisine and real-life practicalities, and Chef, Interrupted offers a fantastic panoply of mouthwatering dishes. From salads like Suzanne Goin's Arugula-Mint Salad with Apricots and Cumin to fish like Christian Delouvrier's Roasted Cod with Brandade Potatoes, from Jonathan Waxman's Pollo al Forno with Panzanella to Tom Douglas's Citrus-Braised Pork Shank with Bread-Crumb Gremolata, from Bill Telepan's Heirloom Pea Pancakes with Smoked Salmon and Crème Fraîche to Claudia Fleming's Goat Cheese Cake with Thyme-Macerated Raspberry Compote - this is restaurant food that you can really and truly make at home.
Melissa Clark is the author or coauthor of sixteen cookbooks, including The Last Course with Claudia Fleming, East of Paris with David Bouley, and The Modern Vegetarian Kitchen with Peter Berley, which won awards from both the James Beard Foundation and the International Association of Culinary Professionals. She has written about food in dozens of magazines and newspapers. She lives in Brooklyn.
Other cookbooks by this author
- The Bread Machine Cookbook
- The Bread Machine Cookbook
- Champagne & Caviar
- The Coffee Book
- Comfort in an Instant: 75 Modern Recipes for Classic Favorites for Your Pressure Cooker, Multicooker, and Instant Pot®
- Comfort in an Instant: 75 Comfort Food Recipes for Your Pressure Cooker, Multicooker, and InstantPot®: A Cookbook
- Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make
- Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make
- Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make
- Dinner: Changing the Game
- Dinner: Changing the Game
- Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Slow Cooker, and Instant Pot
- Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot® : A Cookbook
- Dinner in French: My Recipes by Way of France
- Dinner in French: My Recipes by Way of France
- Dinner in One: Exceptional & Easy One-Pan Meals
- Dinner in One: Exceptional & Easy One-Pan Meals
- Favorite Recipes from Melissa Clark's Kitchen: Family Meals, Festive Gatherings, and Everything In Between
- Favorite Recipes from Melissa Clark's Kitchen: Family Meals, Festive Gatherings, and Everything in Between
- Fresh Food Fast: Delicious, Seasonal Vegetarian Meals in Under an Hour
- A Good Appetite at The New York Times
- The Ice Cream Machine Cookbook
- In the Kitchen with a Good Appetite: 150 Recipes and Stories about the Food You Love
- In the Kitchen with a Good Appetite: 150 Recipes and Stories about the Food You Love
- In the Kitchen with a Good Appetite: 150 Recipes and Stories about the Food You Love
- In the Kitchen with a Good Appetite: 150 Recipes and Stories about the Food You Love
- Instant Gourmet: Delicious Meals in 20 Minutes or Less
- Kid in the Kitchen: 100 Recipes and Tips for Young Home Cooks
- A Kitchen Primer
- The New Essentials of French Cooking
- Pasta: Comfort Food
- Paula Deen's New Testament: 250 Favorite Recipes, All Lightened Up
- The Skinny: How to Fit into Your Little Black Dress Forever
- The Sweet Bread Machine Cookbook
- What's for Dinner? at The New York Times