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The new American chef : cooking with the best of flavors and techniques from around the world
- 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. [In this book, the authors] 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 book] shares [an] 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.-http://www.loc.gov/catdir.
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