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Shelf Number | Material Type | Copy | Shelf Location | Status |
|---|---|---|---|---|
| 641.5973 ZAH | Book | 1 | Standard shelving location | Searching... Unknown |
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Summary
Summary
Over 150 recipes from 70 of the most admired, innovative American chefs, from the top restaurants in the U.S. are included here. Written by an accomplished cook who first worked alongside the superchefs, then tested and refined the recipes so that anyone can recreate the dishes at home. It includes helpful preparation hints from the chefs.
Author Notes
KAREN GANTZ ZAHLER (New York, N.Y.) is an entertainment lawyer and literary agent who is trained in classic French culinary techniques. Her previous book, Taste of New York, sold over 50,000 copies.
Reviews (3)
Publisher's Weekly Review
Ambitious recipes presented with sometimes vague directions aim this collection towards cooks with lots of time, know-how and ambition. In trying to domesticate more than 150 recipes devised in great North American restaurants, Zahler (Taste of New York) follows in the exacting footsteps of owners and chefs of such venues as New York's Park Avenue Cafe, New Orleans's Bayona and Berkeley's Chez Panisse. This elite membership includes Wolfgang Puck, Johanne Killeen, Emeril Lagasse and David Burke. Many of the recipes here pose significant challenges, even to the accomplished amateur cook. For example, two bold appetizersBeggar's Purses with Lobster and Black Truffles (crepe pouches holding savory filling, are pleated around the top and tied with a single chive), and Corn Flan with Smoked Salmon and Chives baked and served in empty eggshellsare hard to imagine being served in the home. Torte of Whipped Marscapone and Porcini Essence is suitable only for the very adventurous cook and fails to list among the ingredients the crepes with which the cheese and mushroom filling are layered. Constructing just the lattice work for the Chocolate Tower dessert will severely test the dexterity (and patience) of most readers. Simpler dishes are better fare: Baby Clams in Light Broth with Sake or Grilled Tuna Steak with Nectarine-Red Onion Relish. Yet even these seem directed at home cooks more focused on making an impression than a fine meal. (Oct.) (c) Copyright PWxyz, LLC. All rights reserved
Booklist Review
America's young chefs are justly celebrated for their creative use of native American produce enhanced by classic continental culinary technique. Karen Gantz Zahler has anthologized some of the most provocative of this new breed's notable kitchen accomplishments. Zahler's take on contemporary American cooking emphasizes its decidedly complicated aspects, the appearance and novelty of the finished product paramount over practicality and simplicity. Recipe directions are generally clear, but most of the dishes depend heavily on access to top-quality, uncommon ingredients. Zahler unabashedly characterizes these contemporary cooks as "royalty," but just how people who have to slave over a hot stove day and night qualify as royalty the author doesn't elaborate. Professional cooks may profit from the creativity expressed in these dishes, but the home cook will find most recipes daunting. --Mark Knoblauch
Library Journal Review
It's true that chefs have become celebrities, but royalty? Zahler, the author of Taste of New York (LJ 8/93), which featured New York City chefs, now has gathered 150 recipes from well-known chefs across the country. Although these recipes are no doubt delicious, many call for expensive or hard-to-find ingredients (and special equipment), and the instructions would have benefited from more strenuous editing. Still, Zahler's last book was very popular, and chefs' cookbooks seem to have a continuing fascination for foodies and other readers. For larger collections. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Table of Contents
| Appetizers |
| Soups |
| Salads |
| Vegetables |
| Pasta and Grains |
| Chicken and Meat |
| Fish |
| Desserts |
| Fundamentals |
| Ingredient Sources |
| Index |