America's Best Chefs Cook with Jeremiah Tower by Jeremiah Tower

  • Grilled green beans wrapped in serrano ham with toasted almond dressing and Manchego cheese [Nancy Oakes]

    Grilled green beans wrapped in serrano ham with toasted almond dressing and Manchego cheese [Nancy Oakes] (page 28)

    from America's Best Chefs Cook With Jeremiah Tower: Companion To The PBS Television Series America's Best Chefs Cook With Jeremiah Tower by Jeremiah Tower

    • Categories: Snacks; Appetizers / starters
    • Ingredients: shallots; lemon; parsley; thyme leaves; tarragon; serrano ham; pepper; salt; haricots verts; white balsamic vinegar; Champagne vinegar; Manchego cheese; natural almonds; tango lettuce; extra virgin olive oil
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  • ISBN 10 0470354615
  • ISBN 13 9780470354612
  • Published May 05 2008
  • Format eBook
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher John Wiley & Sons
  • Imprint John Wiley & Sons

Publishers Text

In the early 1970s, Chez Panisse chef Jeremiah Tower's revolutionary ethos of fresh ingredients, simply prepared and presented, shook up the national culinary scene and fueled the meteoric rise of American regional cuisine. The successes that followed are legendary, from his trailblazing Santa Fe Bar and Grill in Berkeley to the acclaimed Stars restaurant in San Francisco.


Now, in this companion book to the landmark twenty-six art PBS series, America's Best Chefs, Jeremiah Tower visits twelve James Beard award-winning chefs and cooks with them on their own turf: in their home kitchens. He joins Patrick O'Connell (Washington, D.C.) to make Apple and Rutabaga Soup with Maple Syrup, drops in on Alain Ducasse (New York, NY) fro Pepper-Crusted Rib of Beef with Cognac Mustard Cream Sauce, and makes Whole Apple Pecan Crisp with Rum Raisin Ice Cream and Cider Caramel Sauce with Nancy Oakes (San Francisco, CA).


More than 100 recipes show home cooks how to make the dishes featured on the show, which also include contributions from Mario Battali, (New York, NY), Philippe Boulot (Portland, OR), Mark Peel and Nancy Silverton (California), Mark Romano (New York, NY), Charlie Trotter (Chicago, IL), and others.


Beautifully produced and featuring more than 100 stunning full-color photographs, this volume is a revealing snapshot of cooking in America today, as seen through the lens of one of its most inspiring and influential figures.

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