A Great American Cook: Recipes from the Home Kitchen of One of Our Most Influential Chefs

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9780618658527: A Great American Cook: Recipes from the Home Kitchen of One of Our Most Influential Chefs

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.

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Review:

Can a great chef's cookbook feel loose, almost laid-back? It can if its author is Jonathan Waxman, a "founding chef" at Alice Water's Chez Panisse and proprietor of Jams and Barbuto in Manhattan. His A Great American Cook--a collection of 100-plus recipes for the likes of Sea Scallop Fettuccine, Pork Shoulder with Mole Sauce, and Curried Catfish with Apple-Corn Fritters--shows a master in top form, blending global cooking traditions to produce uniquely American food, homey yet refined. His dishes are accessible to all cooks willing to cull the necessary (sometimes pricey) ingredients and spend a bit of time in the kitchen.

Following an idiosyncratic take on ingredients and techniques (on bacon: "OK--I love bacon--and yeah, I'm from a Jewish household") the book explores, in addition to the usual course stops, sandwiches like Shrimp BLT and pizzas, as well as desserts, including Angel Food Cake with Toffee Crunch and Flourless Chocolate Espresso Tart. Of top interest are Waxman's grilling how-to's and other technical insights (for example, to dress a salad properly, add the vinegar first). Seafood, and salmon in particular, receives expert attention. Here is one man's soul cooking of a high yet relaxed order that readers will happily embrace. --Arthur Boehm

About the Author:

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Jonathan Waxman grew up in Berkeley, California, studied political science and wine making at the University of California at Berkeley, and was a professional jazz trombonist. He apprenticed in France, was chef for Alice Waters's Chez Panisse, and opened a succession of famous restaurants in New York City, including the legendary Jams. He is chef-owner of Barbuto, an Italian bistro in the West Village, and West County Grill in Sonoma, California.

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Jonathan Waxman
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ISBN 10: 0618658521 ISBN 13: 9780618658527
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Descripción 2007. HRD. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería V6-9780618658527

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Descripción Houghton Mifflin Company 2007-01-01, 2007. Hardcover. Estado de conservación: New. Hardcover. Publisher overstock, may contain remainder mark on edge. Nº de ref. de la librería 9780618658527B

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Descripción HOUGHTON MIFFLIN, United States, 2007. Hardback. Estado de conservación: New. Language: English . Brand New Book. 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 rose 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. Nº de ref. de la librería AAS9780618658527

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Jonathan Waxman
Editorial: HOUGHTON MIFFLIN, United States (2007)
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Descripción HOUGHTON MIFFLIN, United States, 2007. Hardback. Estado de conservación: New. Language: English . Brand New Book. 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 rose 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. Nº de ref. de la librería AAS9780618658527

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Jonathan Waxman
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ISBN 10: 0618658521 ISBN 13: 9780618658527
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Descripción Rux Martin/Houghton Mifflin Harcourt, 2007. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería 0618658521

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Jonathan Waxman
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Descripción HOUGHTON MIFFLIN, United States, 2007. Hardback. Estado de conservación: New. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. 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 rose 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. Nº de ref. de la librería BTE9780618658527

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Jonathan Waxman, Bobby Flay (Foreword)
Editorial: Houghton Mifflin Harcourt (2007)
ISBN 10: 0618658521 ISBN 13: 9780618658527
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Descripción Houghton Mifflin Harcourt, 2007. Hardcover. Estado de conservación: New. None. Nº de ref. de la librería DADAX0618658521

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Waxman, Jonathan;Steele, Tom
Editorial: Houghton Mifflin Harcourt, New York (2007)
ISBN 10: 0618658521 ISBN 13: 9780618658527
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Descripción Houghton Mifflin Harcourt, New York, 2007. Pictorial Boards. Estado de conservación: New. Estado de la sobrecubierta: Very Good. First Edition. First edition, first printing. 4to. Pictorial boards. 286 pp. Waxman's first book. Bobby Flay's number one mentor. 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, California, 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. New in very good dustjacket with minor flaws. Nº de ref. de la librería 014880

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