A Great American Cook: Recipes from the Home Kitchen of One of Our Most Influential Chefs Hardcover - 2007
by Waxman, Jonathan
- Used
A Great American Cook presents Waxman’s finest dishes the way he makes them at home. They include the Red Pepper Pancakes with Corn and Caviar that he created when he ran the kitchen of Alice Waters’s Chez Panisse, his famous Grilled Chicken with JW Fries, and a homey Pizza with Bacon, Scallions, Parmesan, and Tomato that’s a family weeknight favorite. His combinations are simple but unexpected, exuberant but down to earth. Many of the dishes juxtapose contrasting flavors and textures, pairing cool beef carpaccio with warm potato salad, soft crab cakes with crunchy slaw, or whole wheat pasta with spicy clams. Other recipes, such as Shrimp BLT, Crispy Chicken and Goat Cheese Burritos, and Gingerbread with Brandied Plums, are free-spirited plays on classics.
Waxman shows how to produce magnificent food from just a few ingredients, roasting eggplants and red peppers for a forcefully flavored soup or tossing asparagus with oranges and hazelnuts for a refreshing first course. He repeatedly demonstrates his philosophy of “less is more” with suppers like flash-seared scallops on caramelized onions and chicken cooked under a brick with a sauce of rosé wine, bacon, and peas. In the best American tradition, his vision is bold but strikingly unpretentious. 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, Waxman gives you all the techniques and recipes to make you a great American cook in your own right.
His invigorating message throughout: Let your ingredients do the talking. Lighten up! Enjoy yourself!
Description
Details
- Title A Great American Cook: Recipes from the Home Kitchen of One of Our Most Influential Chefs
- Author Waxman, Jonathan
- Binding Hardcover
- Edition None
- Condition UsedGood
- Pages 304
- Volumes 1
- Language ENG
- Publisher Rux Martin/Houghton Mifflin Harcourt, Boston
- Date September 12, 2007
- Illustrated Yes
- Bookseller's Inventory # 31UE340015R0_ns
- ISBN 9780618658527 / 0618658521
- Weight 2.54 lbs (1.15 kg)
- Dimensions 10.24 x 8.32 x 0.96 in (26.01 x 21.13 x 2.44 cm)
- Library of Congress subjects Cookery, American, Cookery, American - California style
- Library of Congress Catalog Number 2007013975
- Dewey Decimal Code 641.597
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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, Waxman gives you all the techniques and recipes you need for simple, sophisticated cooking at home.
