The New American Chef by Andrew Dornenburg
In this book, the authors explore the ingredients and cuisines that inspire chefs across the country. Aspiring chefs will learn to understand the ingredients, flavors, cooking techniques, and classical dishes from 10 different cuisines- Chinese, French, Indian, Italian, Japanese, Mexican, Moroccan, Spanish, Thai, and Vietnamese.
"..Dornenburg and Page collaborate successfully once more, bringing together the international inspirations that today's chefs draw from." (Publishers Weekly, July 7, 2003) "This clever duo devised a format that distills the essentials of 10 influential cuisines in digestible lessons for the reader." (Restaurant Hospitality, December 2003) "The New American Chef...explores flavors and techniques in the words of the chefs themselves" --Gael Greene (New York, December 22, 2003)
Called "the brightest young author team on the culinary scene today" on NPR, ANDREW DORNENBURG and KAREN PAGE are the James Beard Award-winning authors of Becoming a Chef, Culinary Artistry, Dining Out, and Chef's Night Out.
They live in New York City and can be found online at www.newamericanchef.com.
Michael Donnelly is a New York-based photographer whose work has appeared in Gourmet, House & Garden, Travel & Leisure, and the World of Interiors.
They live in New York City and can be found online at www.newamericanchef.com.
Michael Donnelly is a New York-based photographer whose work has appeared in Gourmet, House & Garden, Travel & Leisure, and the World of Interiors.
| SKU | Unavailable |
| ISBN 13 | 9780471363446 |
| ISBN 10 | 0471363448 |
| Title | The New American Chef |
| Author | Andrew Dornenburg |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | John Wiley and Sons Ltd |
| Year published | 2003-11-05 |
| Number of pages | 448 |
| Prizes | Short-listed for IACP Crystal Whisk Award (Chefs/Restaurants) 2004 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |