American Harvest

Rating:
Summary: A mouth-watering spectrum of delicious recipes
Review: In American Harvest, fifty premier chefs from "The American Academy of Chefs" share their favorite American regional cuisines recipes. Beautifully enhanced with the color photography of Dennis Gottlieb and edited by The Culinary Institute of America's Culinary Dean Fritz Sonnenschmidt, C.M.C., American Harvest features a mouth-watering spectrum of delicious recipes including soups, chowders, stews, side dishes, salads, poultry, meat, seafood, and desserts. From Corn and Lobster Chowder, Vermont Country Salad, and Asparagus Cheese Straws, to Sauteed Breast of Duck with Cranberry Compote, Roasted Shallot and Mustard Crusted Rabbit Loin with Chanterelles and Fava Beans, and Norfolk Peanut Butter Cheesecake with Chocolate Crust, American Harvest is an elegant addition to any kitchen cookbook collection.

Rating:
Summary: A mouth-watering spectrum of delicious recipes
Review: In American Harvest, fifty premier chefs from "The American Academy of Chefs" share their favorite American regional cuisines recipes. Beautifully enhanced with the color photography of Dennis Gottlieb and edited by The Culinary Institute of America's Culinary Dean Fritz Sonnenschmidt, C.M.C., American Harvest features a mouth-watering spectrum of delicious recipes including soups, chowders, stews, side dishes, salads, poultry, meat, seafood, and desserts. From Corn and Lobster Chowder, Vermont Country Salad, and Asparagus Cheese Straws, to Sauteed Breast of Duck with Cranberry Compote, Roasted Shallot and Mustard Crusted Rabbit Loin with Chanterelles and Fava Beans, and Norfolk Peanut Butter Cheesecake with Chocolate Crust, American Harvest is an elegant addition to any kitchen cookbook collection.

Rating:
Summary: Easy to follow cookbook
Review: This is a great collection of regional recipes from some very accomplished chefs. Thank goodness they took the time to publish these great, easy to use, recipes for all of us to use.

Way to go, Chefs!