A great American cook : recipes from the home kitchen of one of our most influential chefs / Jonathan Waxman ; with Tom Steele ; foreword by Bobby Flay ; photographs by John Kernick.

Cover image for A great American cook : recipes from the home kitchen of one of our most influential chefs / Jonathan Waxman ; with Tom Steele ; foreword by Bobby Flay ; photographs by John Kernick.

ISBN:

9780618658527

Title:

A great American cook : recipes from the home kitchen of one of our most influential chefs / Jonathan Waxman ; with Tom Steele ; foreword by Bobby Flay ; photographs by John Kernick.

Author:

Waxman, Jonathan, 1950-

Personal Author:

Waxman, Jonathan, 1950-

Publication Information:

Boston : Houghton Mifflin Co., 2007.

Physical Description:

xiv, 286 p. : col. ill. ; 27 cm.

General Note:

Includes index.

Donated by Luke Howes.

Contents:

Machine derived contents note: Contents -- Foreword by Bobby Flay X -- Introduction X -- Edicts on Selected Ingredients and Techniques XX -- Starters XX -- Soups XX -- Salads XX -- Sandwiches XX -- Pasta XX -- Poultry XX -- Meat XX -- Fish XX -- Shellfish XX -- Vegetables XX -- Desserts XX -- Index XX.

Personal Subject:

Waxman, Jonathan, 1950-

Subject Term:

Cooking, American.

Cooking, American -- California style.

Added Author:

Steele, Tom, 1952 March 30-

Format:

Books

Electronic Access:

Table of contents only http://www.loc.gov/catdir/toc/ecip0714/2007013975.html
Publisher description http://www.loc.gov/catdir/enhancements/fy0728/2007013975-d.html

Publication Date:

2007

Publication Information:

Boston : Houghton Mifflin Co., 2007.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5973 WAX	Book	1	Standard shelving location	Searching... Unknown

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Summary

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, Waxmangives you all the techniques and recipes you need for simple, sophisticated cooking at home.

Reviews (2)

Publisher's Weekly Review

Waxman, hailed as one of the founders of New American cuisine, brought California cookery to the East Coast. After stints in Paris and at Chez Panisse in Berkeley, Calif., Waxman went on to found several prominent restaurants, including Manhattan's Jams and Sonoma's West Country Grill. In this handsome cookbook, his first, he offers recipes ranging from simple to complex, a tantalizing mix of rustic, ethnic and regional cooking that includes Wild Mushroom and Leek Soup, Pulled Beef and BBQ Sauce Sandwich, and Pork Tenderloin with Portobello Mushroom Sauce. Recipes are relatively short and easy to prepare, and instructions are clear and concise. Some dishes, such as Perfect Roast Chicken with Mashed Potatoes and Spinach, are pleasantly familiar, while others, like Pheasant with Oyster Stuffing, are somewhat beyond the standard fare but still appealing. Waxman also includes a chapter on sandwiches and pizza. Bobby Flay, a Waxman disciple, provides a foreword. More than 50 color photos not seen by PW. Author tour. (Sept.) (c) Copyright PWxyz, LLC. All rights reserved

Library Journal Review

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.

Bobby Flay

Foreword	p. xii
Introduction	p. 1
Edicts on Selected Ingredients and Techniques	p. 5
Starters	p. 13
Soups	p. 51
Salads	p. 68
Sandwiches and Pizza	p. 94
Pasta	p. 119
Poultry	p. 138
Meat and Game	p. 164
Fish	p. 196
Shellfish	p. 218
Vegetables	p. 239
Desserts	p. 257
Index	p. 274

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Summary

Summary

Reviews (2)

Publisher's Weekly Review

Library Journal Review

Table of Contents