The New American Chef: Cooking with the Best of Flavors and Techniques from Around the World
ISBN-13:
9780471363446
ISBN-10:
0471363448
Edition:
1
Author:
Karen Page, Andrew Dornenburg
Publication date:
2003
Publisher:
Wiley
Format:
Hardcover
448 pages
Category:
U.S. Cooking
,
Regional & International
FREE US shipping
Book details
ISBN-13:
9780471363446
ISBN-10:
0471363448
Edition:
1
Author:
Karen Page, Andrew Dornenburg
Publication date:
2003
Publisher:
Wiley
Format:
Hardcover
448 pages
Category:
U.S. Cooking
,
Regional & International
Summary
The New American Chef: Cooking with the Best of Flavors and Techniques from Around the World (ISBN-13: 9780471363446 and ISBN-10: 0471363448), written by authors
Karen Page, Andrew Dornenburg, was published by Wiley in 2003.
With an overall rating of 4.3 stars, it's a notable title among other
U.S. Cooking
(Regional & International) books. You can easily purchase or rent The New American Chef: Cooking with the Best of Flavors and Techniques from Around the World (Hardcover) from BooksRun,
along with many other new and used
U.S. Cooking
books
and textbooks.
And, if you're looking to sell your copy, our current buyback offer is $0.38.
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.
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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