Cover image for The new American chef : cooking with the best of flavors and techniques from around the world
The new American chef : cooking with the best of flavors and techniques from around the world
Dornenburg, Andrew.
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Publication Information:
Hoboken, N.J. : J. Wiley, [2003]

Physical Description:
xiv, 431 pages : illustrations ; 24 cm
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TX725.A1 D57 2003 Adult Non-Fiction Non-Fiction Area

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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.

Author Notes

Called "the brightest young author team on the culinary scene today" on NPR, ANDREW DORNENBURG and KAREN PAGE are the James Beard Award?winning authors of Becoming a Chef, Culinary Artistry, Dining Out, and Chef?s Night Out.
They live in New York City and can be found online at

Michael Donnelly is a New York?based photographer whose work has appeared in Gourmet, House & Garden, Travel & Leisure, and the World of Interiors.

Reviews 1

Publisher's Weekly Review

Dornenburg and Page (Chef's Night Out; Becoming a Chef) collaborate successfully once more, bringing together the international inspirations that today's chefs draw from. As unusual, often imported ingredients become more readily available, the authors believe that "there is an exciting opportunity for experimentation and exercising creativity. On the other hand, experimentation-particularly in the hands of an inexperienced chef-can be disastrous." Dornenburg and Page address this problem by bringing together 10 fundamental international cuisines in one handy volume. Drawing on the knowledge of the leading exponents of each fare, and liberally sprinkling in quotations, they distill these styles, ingredients and techniques into a philosophy that can guide the chef or the inspired home cook to produce authentic results. Whether focusing on Japanese or Moroccan cuisines, the authors call for advice upon the likes of such notables as Paula Wolfert, Rick Bayless and Daniel Boulud, who provide not only their expertise but also their recipes. Each section is divided into the fundamentals, including a culinary map, flavor palette, ingredients and techniques as well as a suggested reading list from cookbook shop notable Nach Waxman, before finishing with several timeless recipes that provide a basic repertoire. Most recipes require a certain level of knowledge and competence, but some, such as the clean-tasting Gazpacho Andaluz and vibrant Chicken Tangine with Prunes, are within reach of any cook. The finished work is deceptively thorough, but it works better as a guide to the values, tastes and methods that form each cuisine than as a recipe book. (Oct.) (c) Copyright PWxyz, LLC. All rights reserved

Table of Contents

Meet The New American Chef
Celebrating the Seasons Through all the Senses
While seasonality is a popular culinary touchstone throughout the world, the Japanese take their celebration of the seasons beyond the selection of produce in the market to the consideration of the flowers on the table, the types of bowls and plates used for serving the food, and the linens that dress the table
Seasonality is observed in every aspect of their lives-from the fabric of their clothing to the art on their walls
Procuring the Best Ingredients
The word "recipe" in Italian means "to procure"-and indeed, the most important aspect of good food in Italy starts with selecting the right ingredients
Learning to be as discriminating as an Italian chef will hold you in good stead when selecting ingredients from any part of the world
Letting Ingredients Taste of What they are
While many countries are capable of serving and appreciating unadorned food, nowhere but in Spain is th is taken to such an extreme
The classic dishes of Spain are the simplest ones that let the natural flavors of the ingredients shine through
It is the only country whose regions are actually named after dishes: stews, roasts, rice, and fried foods
Western Techniques And Savoir Faire
The French contributed a codification of recipes and techniques to professional cooking, which is why most American cooking schools teach French technique
These techniques are timeless and consistent, and mastering the classics will give your cooking a solid foundation upon which to build
Eastern Techniques And A Yin-Yang Balance
The underlying philosophy of Chinese cuisine is rooted in the concept of yin-yang: a constant balance
Balance in Chinese cuisine is raised to an art form, both within a single dish, as well as among dishes on a menu
Understanding the concept of yin-yang and how to apply it to your cooking-in any vernacular-will make you a better chef
The Masterful Use Of Spices
No other cuisine is as well known for spices as Indian. India consumes more spices per capita than any other nation on earth. From subtle to powerful Indian spicing is a force to be reckoned with-whether flavoring meats in the North or vegetarian dishes in the South-as well as a skill to be mastered
Where Chiles Reign Supreme
While chiles are an important part of cuisines elsewhere in the world, in Mexico they play the starring role: as a flavoring agent, as a condiment, as a vegetable, and more
Dish for dish, Mexicans manage to coax more flavor out of fresh and dried chiles than any other cooks on earth-indeed, Mexico's very cuisine would not be the same without them
Balancing Strong Flavors And Aromatics
While in other countries a dish might first be appreciated with the eyes, in Thailand it is first appreciated through its scintillating aromas
No other cuisine employs aromatics as effectively as does Thai, and the intense sensory experience continues with the first bite, when the salty, sour, fiery, and sweet flavors begin their dance on the palate
Encouraging Tactile And Tasteful Interaction
While the mark of culinary perfection elsewhere is the absence of salt and pepper on the table, in Vietnam, dishes are frequently served with a dizzying array of condiments-whether sauces, sprouts, and herbs for a dish of pho to lettuce leaves and a bowl of dipping sauce accompanying a plate of hot spring rolls
It is the diner's own seasoning and preparation that completes the dish and the experience
Feasting In Comfort With Family And Friends
All countries have their celebrations a