A Great American Cook: Recipes from the Home Kitchen of One of Our Most Influential Chefs

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A Great American Cook: Recipes from the Home Kitchen of One of Our Most Influential Chefs

Format:  Hardcover,

286 pages

Publisher: Houghton Mifflin Harcourt

Publish Date: Sep 2007

ISBN-13: 9780618658527

ISBN-10: 0618658521

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Book Information

The following content was provided by the publisher.

Renowned chef Jonathan Waxman knows that becoming a great American cook starts at home--here he shares methods for recipes you can pull together with just a few ingredients.

Widely recognized as one of the fathers of New American cuisine, Jonathan Waxman knows how to make magnificent food from just a few ingredients, roasting eggplants and red peppers for an intensely flavored soup or tossing asparagus with oranges and hazelnuts for a refreshing first course. His vision is bold, but strikingly unpretentious: many of the dishes in "A Great American Cook"--like the Shrimp BLT, Crispy Chicken and Goat Cheese Burritos, and Gingerbread with Brandied Plums--are free-spirited plays on classics, and his "less is more" philosophy animates suppers like flash-seared scallops on caramelized onions and chicken cooked under a brick with a sauce of rose wine, bacon, and peas. From a versatile vegetable dish that goes with nearly every main course to handmade pastas with delicate sauces to a foolproof way to cook salmon, Waxman gives you all the techniques and recipes you need for simple, sophisticated cooking at home.

Specifications

:
Publisher: Houghton Mifflin Harcourt
Publish Date: Sep 2007
ISBN-13: 9780618658527
ISBN-10: 0618658521
Format: Hardcover
Number of Pages: 286
Shipping Weight (in pounds): 2.52
Product in Inches (L x W x H): 8.25 x 10.5 x 1.25

Chapter outline

Forewordp. xii
Introductionp. 1
Edicts on Selected Ingredients and Techniquesp. 5
Startersp. 13
Soupsp. 51
Saladsp. 68
Sandwiches and Pizzap. 94
Pastap. 119
Poultryp. 138
Meat and Gamep. 164
Fishp. 196
Shellfishp. 218
Vegetablesp. 239
Dessertsp. 257
Indexp. 274

Reviews

Review by Library Journal (2007-09-15)

Waxman has been on the California and New York scenes for a number of years; he has owned many restaurants, including Jams and Barbuto in Manhattan and his new West County Grill in Sebastopol, CA. Surprisingly, this is his first cookbook, and he demonstrates through the recipes what he considers essentials to good food-emotions, passion, integrity, and thoughtfulness. The author begins with a short "Edicts on Selected Ingredients and Techniques" with definitions (e.g., of "bouquet garni") and recommendations (e.g., avoid nonstick pans, use organic ingredients). The recipes are divided by course or type of food and range from the simple to the complex.

A three-tomato salad uses tomatoes, olive oil, vinegar, salt, pepper, and basil, while a lobster and potato chip salad begins with live lobsters and raw potatoes. A number of the recipes use homemade mayonnaise and pasta from scratch. For unusual ingredients such as quail eggs, venison, or spices, there are recommended types of stores or online sources. An exciting new book for libraries that cater to adventurous cooks.

[See Prepub Alert, LJ 5/15/07.] - Christine Bulson, SUNY at Oneonta Lib.

(c). Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Book description

Renowned chef Jonathan Waxman knows that becoming a great American cook starts at home—here he shares methods for recipes you can pull together with just a few ingredients.

Widely recognized as one of the fathers of New American cuisine, Jonathan Waxman knows how to make magnificent food from just a few ingredients, roasting eggplants and red peppers for an intensely flavored soup or tossing asparagus with oranges and hazelnuts for a refreshing first course. His vision is bold, but strikingly unpretentious: many of the dishes in A Great American Cook—like the Shrimp BLT, Crispy Chicken and Goat Cheese Burritos, and Gingerbread with Brandied Plums—are free-spirited plays on classics, and his “less is more” philosophy animates suppers like flash-seared scallops on caramelized onions and chicken cooked under a brick with a sauce of rosé wine, bacon, and peas.

From a versatile vegetable dish that goes with nearly every main course to handmade pastas with delicate sauces to a foolproof way to cook salmon, Waxman gives you all the techniques and recipes you need for simple, sophisticated cooking at home.

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