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Item Details
| Title:
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THE NEW AMERICAN CHEF
COOKING WITH THE BEST OF FLAVORS AND TECHNIQUES FROM AROUND THE WORLD |
| By: |
Andrew Dornenburg, Karen Page |
| Format: |
Hardback |
| List price:
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£20.95 |
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We currently do not stock this item, please contact the publisher directly for
further information.
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| ISBN 10: |
0471363448 |
| ISBN 13: |
9780471363446 |
| Publisher: |
JOHN WILEY AND SONS LTD |
| Pub. date: |
14 November, 2003 |
| Pages: |
448 |
| Description: |
The New American Chef offers outstanding international recipes from 10 different cuisines. Chefs and inexperienced cooks alike will learn to understand the ingredients, flavours, cooking techniques, and classical dishes from 10 different cuisines- Indian, Japanese, and Thai among them. |
| Synopsis: |
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. |
| Illustrations: |
Illustrations |
| Publication: |
US |
| Imprint: |
John Wiley & Sons Inc |
| Returns: |
Returnable |
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