The New American Chef: Cooking with the Best of Flavors and Techniques from Around the World by Andrew Dornenburg and Karen Page

  • 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
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  • ISBN 10 0470312173
  • ISBN 13 9780470312179
  • Published Apr 21 2008
  • Format eBook
  • Page Count 448
  • Language English
  • Countries United States
  • Publisher John Wiley & Sons
  • Imprint John Wiley & Sons

Publishers Text

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 nearly 200 authentic recipes, including Honey Spare Ribs from Michael Tong of Shun Lee Palace, Gazpacho Andaluz from Jose Andres of Jaleo, and Steamed Sea Bass with Lily Buds from Charles Phan of The Slanted Door.

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