Women Chefs of New York.

ISBN:

9781632860774

Title:

Author:

Arumugam, Nadia.

Personal Author:

Arumugam, Nadia.

Physical Description:

1 online resource (423 pages)

Contents:

Cover -- Title Page -- Dedication -- CONTENTS -- Introduction -- American and Modern American -- Jean Adamson -- Carolyn Bane, Sarah Sanneh, and Erika Williams -- April Bloomfield -- Amanda Cohen -- Amanda Freitag -- Gabrielle Hamilton -- Mexican, Spanish, and Latin Flavors -- Sasha Miranda -- Alex Raij -- Barbara Sibley -- Ivy Stark -- Asian Fusion -- Leah Cohen -- Sohui Kim -- Sawako Okochi -- Ann Redding -- Mediterranean and Middle Eastern -- Einat Admony -- Rawia Bishara -- Sara Jenkins -- Missy Robbins -- Zahra Tangorra -- Jody Williams -- Purely Pastry -- Fany Gerson -- Ghaya Oliveira -- Katherine Thompson -- Christina Tosi -- Jennifer Yee -- Suppliers -- Acknowledgments -- About the author -- eCopyright.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2018. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Cooking-New York (State)-New York.

Cooks-New York (State)-New York-Biography.

Women cooks-New York (State)-New York-Biography.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2015

Publication Information:

New York :

Bloomsbury Publishing USA,

2015.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

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Summary

Women Chefs of New York is a colorful showcase of twenty-five leading female culinary talents in the restaurant capital of the world. In a fiercely competitive, male-dominated field, these women have risen to the top, and their stories-and their recipes-make it abundantly clear why. Food writer Nadia Arumugam braves the sharp knives and the sputtering pans of oil for intimate interviews, revealing the chefs' habits, quirks, food likes, and dislikes, their proudest achievements, and their aspirations. Each chef contributes four signature recipes-appetizers, entrees, and desserts-to recreate the experience of a meal from their celebrated kitchens. This gorgeous full-color cookbook includes portraits of these inspiring women, inviting interior shots of their restaurants, and mouthwatering pictures of the featured dishes, styled by the chefs themselves-all captured by celebrated food photographer Alice Gao. Women Chefs of New York features all-stars such as Amanda Freitag, Jody Williams, April Bloomfield (The Spotted Pig, The Breslin), Gabrielle Hamilton (Prune), Christina Tosi (Momofuku Milk Bar), and Alex Raij (La Vara, Txikito, El Quinto) as well as up-and-coming players like Zahra Tangorra (Brucie), Ann Redding (Uncle Boons), and Sawako Ockochi (Shalom Japan). It's the ultimate gift for any cook or foodie-man or woman-interested in the food that's dazzling discerning palates in NYC now.

Author Notes

Nadia Arumugam is a food writer, editor, and cookbook author. She writes the Chew On This column for Forbes.com and the Food Explainer column for Slate. Her writing and recipes have appeared in numerous other publications and websites including Saveur, Epicurious, and Gilt Taste. A member of the U.S. Association of Food Journalists, she is also the author of the cookbook Chop, Sizzle & Stir. Born in Malaysia and raised in London, Nadia now lives in New York City with her husband, Peter, and son, Zain.

Reviews (3)

Publisher's Weekly Review

In 25 portraits of women who own and cook in New York's restaurants, food journalist and blogger Arumugam (Chop, Sizzle, and Stir) sheds light on how these chefs arrived at the forefront of New York's restaurant scene. Biographical essays and inquisitive, lighthearted interviews reveal how personal culinary memories, training, creativity, and persistence without compromise keep the chefs at the top of their game. Recipes are organized by culinary region (American, Mexican/Spanish/Latin, Asian, and Mediterranean/Middle Eastern) with a concluding section on pastries. Each chef's restaurant provides recipes for four signature plates. Amanda Cohen's vegetable-focused Dirt Candy is a recipe for grilled Swiss chard gnocchi in goat cheese sauce. The Spotted Pig's April Bloomfield (James Beard Best Chef of N.Y.C.) shares her recipe for an Italian-inspired roasted pork shoulder with chianti. Shef Sohui Kim of the Good Fork provides a Korean-style bouillabaisse recipe, and Jody Williams (Buvette Gastrotheque and Via Carota) contributes a fried rabbit dish infused with rosemary butter and served with crunchy artichokes. Jennifer Yee of Noho's Lafayette offers a pistachio macaron tartlet with white chocolate ganache and fresh raspberries. Arumugam believes it's time to challenge the media's preference for male chefs and correct the "imbalance of shelf space" dedicated to noteworthy leading female restaurateurs. These stories and recipes will inspire women to pursue culinary careers. (Oct.) © Copyright PWxyz, LLC. All rights reserved.

Booklist Review

*Starred Review* One chef's guilty pleasure is powdered cheese, another chef's secret is using herb purees as sauces, and another chef calls August her favorite month in which to cook. Although the 100 unusual recipes presented here are certainly one attraction of Arumugam's latest book (her first was Chop, Sizzle & Stir, 2009), interviews with two-dozen-plus-one women chefs are, in a word, mesmerizing. Far from being up-and-comers, these cuisiners have more than paid their dues and have been appropriately honored, whether running a many-starred restaurant, winning a James Beard award, or appearing on the Top Chef television program. April Bloomfield, of the Spotted Pig, claims, There are no rules to salad, while Leah Cohen, who specializes in Asian fusion at an eating establishment called Pig & Khao, offers her version of quail adobo. Photographs of dishes and restaurant interiors liberally augment the text. The dishes are inventive and appealing; try Empire Diner patty melt or smoked duck and soba or lime chili doughnut holes. Perhaps novice cooks and bakers should possess intermediate skills.--Jacobs, Barbara Copyright 2015 Booklist

Library Journal Review

In this contemporary collection of New York City recipes, Arumugam (Chop, Sizzle & Stir) profiles 25 influential female chefs, including April Bloomfield (A Girl and Her Greens), Rawia Bishara (Olives, Lemons, & Za'atar), and Gabrielle Hamilton (Prune). Contributed recipes, four from each chef, range from simple buttermilk pancakes to an exacting jasmine tea and apricot mousse cake that requires specialty ingredients and equipment. Readers who like to keep up with the latest restaurant trends will devour the book's singular offerings, such as a thoughtful heirloom tomato and watermelon salad (dressed with pickling liquid, pistachio oil, and gingery pickled onions) and flavorful braised short ribs with wine, prunes, and harissa. VERDICT Chef collections focused solely on women are rare, and this one intrigues. Recommended for intermediate to advanced cooks who enjoy chef interviews. © Copyright 2015. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.