| Author: |
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Andrew Dornenburg
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| Title: |
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The New American Chef: Cooking with the Best of Flavors and Techniques from Around the World |
| Moochable copies: |
|
No copies available |
| Amazon suggests: |
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| Topics: |
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| Published in: |
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English |
| Binding: |
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Hardcover |
| Pages: |
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448 |
| Date: |
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2003-11-05 |
| ISBN: |
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0471363448 |
| Publisher: |
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Wiley |
| Weight: |
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2.75 pounds |
| Size: |
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1.18 x 7.91 x 9.53 inches |
| Edition: |
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1 |
| Previous givers: |
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1 juniebug (USA: WA) |
| Previous moochers: |
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1 Karen in Maryland (USA: MD) |
| Wishlists: |
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| Description: |
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Product Description
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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| URL: |
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http://bookmooch.com/0471363448 |
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