Rating: 
Summary: A brilliant concept, brilliantly executed.
Review: "The New American Chef" is a brilliant concept, brilliantly executed by award-winning authors Dornenburg and Page: Take some of the brightest minds in the culinary world today and have them provide a shorthand approach to the cuisines in which they are expert. The result is a Who's Who of Cooking sharing fascinating insights into the flavors, techniques and "gestalt" of 10 different cuisines: Rick Bayless and Zarela Martinez on Mexican cuisine, Lynne Rossetto Kasper and Mario Batali on Italian cuisine, Paula Wolfert and Rafih Benjelloun on Moroccan cuisine, and dozens of other experts on seven other cuisines (Japanese, Spanish, French, Chinese, Indian, Thai, and Vietnamese). The authors' approach to singling out and articulating the essence of each cuisine is also a breakthrough contribution to understanding both the differences and the similarities among various cuisines. I'd never previously thought about the similarities between, for example, Japanese and Spanish cuisines, or French and Chinese cuisines - an insight that has the power to change one's approach to cooking. With my copies of the International Time-Life series gathering dust on my bookshelf, I'm delighted to have this captivating new single-volume reference to turn to for insight, inspiration, and incisive modern recipes.
Rating:
Summary: A brilliant concept, brilliantly executed.
Review: "The New American Chef" is a brilliant concept, brilliantly executed by award-winning authors Dornenburg and Page: Take some of the brightest minds in the culinary world today and have them provide a shorthand approach to the cuisines in which they are expert. The result is a Who's Who of Cooking sharing fascinating insights into the flavors, techniques and "gestalt" of 10 different cuisines: Rick Bayless and Zarela Martinez on Mexican cuisine, Lynne Rossetto Kasper and Mario Batali on Italian cuisine, Paula Wolfert and Rafih Benjelloun on Moroccan cuisine, and dozens of other experts on seven other cuisines (Japanese, Spanish, French, Chinese, Indian, Thai, and Vietnamese). The authors' approach to singling out and articulating the essence of each cuisine is also a breakthrough contribution to understanding both the differences and the similarities among various cuisines. I'd never previously thought about the similarities between, for example, Japanese and Spanish cuisines, or French and Chinese cuisines - an insight that has the power to change one's approach to cooking. With my copies of the International Time-Life series gathering dust on my bookshelf, I'm delighted to have this captivating new single-volume reference to turn to for insight, inspiration, and incisive modern recipes.
Rating:
Summary: A fantastic new book on cooking with flavor and flair!
Review: "The New American Chef has a refined and sophisticated style. There is a huge melting pot of techniques which draw on many cultures and regions, redefining old classics and creating new classics as well. Excellent reading!" -Todd English, chef-owner, Olives and Figs"Like the great chefs they write about, Andrew Dornenburg and Karen Page bring to their work infectious enthusiasm, endless curiosity, and expansive knowledge. The breadth and depth of their passion makes this book at once a vivid education in the great cuisines of the world and a continuous treat to peruse."
-Tony Schwartz, New York Times bestselling co-author of The Power of Full Engagement "Andrew Dornenburg and Karen Page seek out - and offer - some of the best advice on pairing food and wines we've seen. Readers should expect imaginative and unexpected match-ups: Sherry and Cava for main courses; Pinot Noirs for tandoori. The New American Chef is relaxed, fun, and to the point." -Sam Perkins, executive editor, Wine Enthusiast "Drawing on a distinguished circle of America's leading culinary experts, The New American Chef is the first book to distill their wisdom to guide readers to cook more intuitively. This book provides the essence of each of ten influential cuisines which will help you hone your gut instinct and guide you through the challenges of cooking with ingredients and techniques from around the world." -Laura Day, New York Times bestselling author of Practical Intuition and The Circle
Rating:
Summary: Fabulous Book/Fabulous Gift
Review: "The New American Chef" cookbook is a GEM. Cooking is a passionate hobby for me and my husband, and so far, I have given this book for two birthdays and now have bought numerous copies as holiday gifts. The 2 birthday recipients loved it so much, they went out and bought copies for holiday gifts as well. What a great idea to combine so many flavors and techniques from around the world - it's as if the book itself is perfectly "seasoned".
So many wonderful recipes and spices abound that it's difficult to distinguish any one section of the book, but please know it's stellar from beginning to finish. A must buy for anyone who loves cooking and food, as well as the quintessential gift idea. Bravo!
Rating:
Summary: The best of the best
Review: A global primer, organized by country, this book features some of the country's most renowned chefs discoursing on technique and ingredients and offering some of their signature recipes, like Daniel Boulud's Short Ribs Braised in Red Wine, and Barbara Tropp's Steamed whole Fish with Seared Scallions, and Julie Sahni's Shrimp Madras-Style. The 10 countries featured are Japan, Italy, Spain, France, China, India, Mexico, Thailand, Vietnam, and Morocco. Each chapter begins with the basics: principles of the cuisine, major ingredients and pantry staples, tools and cooking techniques. Numerous voices contribute opinions and recipes throughout (recipes are headed with chef's name), and occasionally there is even a bit of conflict. Mario Batali, for instance, uses only imported Italian tomatoes while Lynne Rossetto Kasper finds the imports "disappointing." There are 100 recipes, but the real savor here is the opinionated, enthusiastic teaching. Black and white photos showcase the personalities at work. This is a staple of the cookbook shelf, for cooks of all levels.
Rating:
Summary: A great book, if you can find it!
Review: Andrew and Karen are at it again! After writing excellent, provocative works such as two of my favorites: Becoming a Chef and Culinary Artistry, combine again to research and bring together this impressive volume sketching out the emerging New American Chef. Words like fusion and New World and other concepts seemed to fall short of what they were trying to get at, so this concept: New American Chef showcases ten world cuisines which bring there own philosophies and emphases and ingredients and techniques to these United States to combine with our burgeoning wealth of culinary talent to produce this wonderful new cuisine which this book showcases. I can remember becoming first interested in high school when taking a date out on that impressive prom meal when gourmet was specific dishes, e.g. Steak Diane, etc. But now, there is such a wide variety of everything, with so many more choices of not only dishes, but cuisine specialty houses and more. This book gets to that. The mixture of cultures and global reach has brought us to this melting pot concept of gourmet. Here there are ten major world cuisines: Chineese, French, Mexican, Indian, Spanish, Moroccan, Italian, Thai, Japanese, Vietnamese. Each of these is represented by its approach, similarities and specialties, then a representative recipe sampling. While there is ample opportunity here to learn more about cuisines I'm already into: French, Moroccan, Italian, Mexican, Chineese, Japanese; there is certainly opportunity here to explore some new cuisine such as Thai, Indian, etc. although I'm not all that enthralled with them in my experience so far. And just that is the beauty here, one doesn't have to be excited about all ten, or the majority of them. There is so much here to be learned and experimented with. The standards of each are explemfied in all: balance, aroma, harmony, seasonality, etc. Recipes that caught my attention to make include: Deep-Fried Fillet of Trout(Masu no Agemono); Shrimp in "Crazy Water" (Gamberoni al'Acqua Pazza); Barcelona-Style Flounder with Raisins, Nuts, Lemon Butter and Anise; Cherry Gratin (Gratin aux Cerises); Maine Lobster Tail on Salsify with Pinot Noir Sauce, Vanilla Oil, and Crispy Leeks; Rock Candy-Ginger Short Ribs; Chile-Orange Cold Noodles; Braised Lamb Shanks with Masala Raan;Guajillo-Spiked Pork-and-Potato Tacos (Tacos de Puerco y Papas al Guajillo; Salmon Panang (Grilled Salmon in a Creamy Red Curry Sauce); Quail Bisteeya;Chicken Tajine with Prunes; Couscous Mango Mousse. Many of the contributors are already great culinary friends and inspirations to millions: Batali, Bayless, Boulud, Feniger, Vongerichten, Wolfert to name a few. I'm sure many of the others will go on to such fame and become regular fixtures in this growing, wonderful world of cuisine. With each cuisine there is ample background text as well as cookbook and other reference suggestions. No color photos, just the author's usual nice contrasty B&W but with unbelievably good text for chefs both pro and amateur. This is definitely one to grow and have fun with. It proposes one choose a cuisine direction and then gives advice on that pursuit. An unusual and welcome addition and approach.
Rating:
Summary: Global Historical Cuisine American Style & Flair
Review: Andrew and Karen are at it again! After writing excellent, provocative works such as two of my favorites: Becoming a Chef and Culinary Artistry, combine again to research and bring together this impressive volume sketching out the emerging New American Chef. Words like fusion and New World and other concepts seemed to fall short of what they were trying to get at, so this concept: New American Chef showcases ten world cuisines which bring there own philosophies and emphases and ingredients and techniques to these United States to combine with our burgeoning wealth of culinary talent to produce this wonderful new cuisine which this book showcases. I can remember becoming first interested in high school when taking a date out on that impressive prom meal when gourmet was specific dishes, e.g. Steak Diane, etc. But now, there is such a wide variety of everything, with so many more choices of not only dishes, but cuisine specialty houses and more. This book gets to that. The mixture of cultures and global reach has brought us to this melting pot concept of gourmet. Here there are ten major world cuisines: Chineese, French, Mexican, Indian, Spanish, Moroccan, Italian, Thai, Japanese, Vietnamese. Each of these is represented by its approach, similarities and specialties, then a representative recipe sampling. While there is ample opportunity here to learn more about cuisines I'm already into: French, Moroccan, Italian, Mexican, Chineese, Japanese; there is certainly opportunity here to explore some new cuisine such as Thai, Indian, etc. although I'm not all that enthralled with them in my experience so far. And just that is the beauty here, one doesn't have to be excited about all ten, or the majority of them. There is so much here to be learned and experimented with. The standards of each are explemfied in all: balance, aroma, harmony, seasonality, etc. Recipes that caught my attention to make include: Deep-Fried Fillet of Trout(Masu no Agemono); Shrimp in "Crazy Water" (Gamberoni al'Acqua Pazza); Barcelona-Style Flounder with Raisins, Nuts, Lemon Butter and Anise; Cherry Gratin (Gratin aux Cerises); Maine Lobster Tail on Salsify with Pinot Noir Sauce, Vanilla Oil, and Crispy Leeks; Rock Candy-Ginger Short Ribs; Chile-Orange Cold Noodles; Braised Lamb Shanks with Masala Raan;Guajillo-Spiked Pork-and-Potato Tacos (Tacos de Puerco y Papas al Guajillo; Salmon Panang (Grilled Salmon in a Creamy Red Curry Sauce); Quail Bisteeya;Chicken Tajine with Prunes; Couscous Mango Mousse. Many of the contributors are already great culinary friends and inspirations to millions: Batali, Bayless, Boulud, Feniger, Vongerichten, Wolfert to name a few. I'm sure many of the others will go on to such fame and become regular fixtures in this growing, wonderful world of cuisine. With each cuisine there is ample background text as well as cookbook and other reference suggestions. No color photos, just the author's usual nice contrasty B&W but with unbelievably good text for chefs both pro and amateur. This is definitely one to grow and have fun with. It proposes one choose a cuisine direction and then gives advice on that pursuit. An unusual and welcome addition and approach.
Rating:
Summary: A great book, if you can find it!
Review: As a fan of the Dornenburg and Page duo, I love their new book The New American Chef. I am also happy they expanded beyond restaurant chefs to include some of my favorite culinary writers in their roundtable of experts (Paula Wolfert, Corinne Trang and Julie Sahni are three of my favorites). With summer here I am looking forward to making Jose Andres's "Gaspacho Andaluz" and Daniel Bouloud's "Cherry Gratin". I only have one problem with this book. I am dying to order copies to take as house gifts this summer but it's been listed as "out of stock" on Amazon for the last three weeks. A great book for year-round cooking or summer hammock reading.
Rating:
Summary: At last!
Review: At last, a book that demystifies international cooking! What I love most about travel is the chance to try new foods. New York City offers restaurants with international food on every corner, but I like to cook. As soon as I heard about this book, I had to have it. "The New American Chef" explains everything I need to know about my favorite cuisines: a how-to on the confusing array of international ingredients, simple steps on the fundamentals of each cuisine, and terrific recipes. The superb writing and clear format make this book a joy to own!
Rating:
Summary: Yum!
Review: Do not sit down and read this book when you are hungry because your mouth will water. Page by page. A deluge of sensuous and practical inspiration for the foodie and novice, this new book by Karen Page and Andrew Dornenburg will make anyone who likes the tactile sensation of cooking feel like you're in the kitchen, surrounded by aromas of some of the world's best cuisines.
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