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

Title	The New American Chef : Cooking with the Best of Flavors and Techniques from Around the World
Author(s)	Andrew Dornenburg, Karen Page
ISBN	0471363448
Language	English
Published	October 2003
Publisher	Wiley

---

Back to shelf Cook books
Amazon.com info for The New American Chef : Cooking with the Best of Flavors and Techniques from Around the World

Score:

Vote for this book

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

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

Book 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.