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The New American Chef: Cooking with the Best of Flavors and Techniques from Around the World

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The New American Chef: Cooking with the Best of Flavors and Techniques from Around the World
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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 José Andrés of Jaleo, and Steamed Sea Bass with Lily Buds from Charles Phan of The Slanted Door.

Details:
DetailValue
AuthorKaren Page
BindingHardcover
Dewey Decimal Number641.59
EAN9780471363446
Edition1
ISBN0471363448
LabelWiley
LanguagesEnglish
List Price$29.95
ManufacturerWiley
Number Of Items1
Number Of Pages448
Product GroupBook
Product Type NameABIS_BOOK
Publication Date2003-11-05
PublisherWiley
StudioWiley
TitleThe New American Chef: Cooking with the Best of Flavors and Techniques from Around the World
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