The premise behind the innovative book by award-winning cookbook authors Andrew Dornenburg and Karen Page is that American cuisine today is really a culmination of many cuisines that have influenced cooks and chefs. Therefore, in order to become a better cook, one must have an understanding and working knowledge of the ten most popular and influential cuisines, namely: Chinese, French, Indian, Italian, Japanese, Mexican, Moroccan, Spanish, Thai, and Vietnamese.
Through contributions from dozens of the country’s top chefs and cookbook authors, The New American Chef presents an overview, history, techniques, and recipes to reveal the essence and core of each cuisine. Each chapter is a fundamental lesson for the featured cuisine, and a selection of both classic and cutting-edge recipes (100 in all). Learning the essence and techniques of each of these cuisines, and mastering some of these recipes, becomes the building blocks for better cooking—whether home cook or aspiring chef.
Nicely organized, well researched and written, and full of valuable information, The New American Chef is an indispensable and immensely useable reference.
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Posted by Food Junkie on September 19, 2005Categories - Reference, Professional, Regional, International
