The New American Chef: Cooking with the Best of Flavors and Techniques from Around the World

by Andrew Dornenburg, Karen Page

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. Now Andrew Dornenburg and Karen Page 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 New American Chef shares a mouthwatering 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.

Genres: Cookbooks, Nonfiction

448 pages, Hardcover

First published November 5, 2003

About the author

Andrew Dornenburg is a James Beard Award-winning author whose influential work in culinary literature has helped shape modern American food writing. Alongside his wife and writing partner, Karen A. Page, Dornenburg has co-authored numerous acclaimed books, including Becoming a Chef, Culinary Artistry, The Flavor Bible, and What to Drink with What You Eat. Their books have garnered numerous accolades, including honors from the James Beard Foundation, Gourmand World Cookbook Awards, and the International Association of Culinary Professionals. A former marathon runner and Culinary Institute of America honorary ambassador, Dornenburg is known for his thoughtful approach to the intersection of food, flavor, and the dining experience. Despite living with dyslexia, he has built a celebrated career in publishing. Dornenburg and Page live in New York City, where they continue to influence chefs, sommeliers, and home cooks around the world.

Reviews

[Rebekah · Rating 5 out of 5]

The best book I have read on international cuisines! They do a great job on breaking down the different elements that make each cuisine what it is. It is engaging, easy to read, and packed with information. I used it for a class I taught on international cuisines at school, but sadly could not make it the textbook due to it being out of print.

[Laura · Rating 4 out of 5]

Don't be put off by the title - it's not a textbook for chefs. This is a great resource for the enthusiastic home cook who is interested in cooking authentic meals from Mexico, Spain, France, Japan, China, and others. Includes recipes but it's really about the information.

All along I've been thinking Italian food is what I love to cook...but after reading this, I realized that it's really the flavors of Spain I'm excited about. And I'm inspired to try Japanese cuisine now...the book made it seem less intimidating, somehow.

[Donalyn · Rating 4 out of 5]

[I should note that the authors gifted me with a preview copy of this book, after seeing my tweets regarding "The Flavor Bible"]

I actually don't use a lot of cookbooks - I have a few old standbys, but for the most part, I just experiment with flavors on my own. I do like seeing what interesting stuff chefs are coming up with though, so I enjoyed flipping through this book. I have referred to it quite a lot and find that it is quite accessible in terms of finding a good idea pretty quickly.

[Kierstin · Rating 3 out of 5]

Interesting information about regional food originations, but too few recipes to warrant the space on the book shelf.