A Great American Cook: Recipes from the Home Kitchen of One of Our Most Influential Chefs
Where to buy A Fantastic American Cook: Recipes from the Home Kitchen of One of Our Most Influential Chefs books online?
- ISBN13: 9780618658527
- Condition: New
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Product Description
A Fantastic American Cook presents Waxman’s finest dishes the way he makes them at home. They include the Red Pepper Pancakes with Corn and Caviar that he made when he ran the kitchen of Alice Waters’s Chez Panisse, his legendary Grilled Chicken with JW Fries, and a homey Pizza with Bacon, Scallions, Parmesan, and Tomato that’s a family tree weeknight favorite. His combinations are simple but unexpected, exuberant but down to planet. Many of the dishes juxtapose contrasting flavors and textures, pairing cool beef carpaccio with warm potato salad, soft crab cakes with crunchy slaw, or whole wheat pasta with spicy clams. Additional recipes, such as Shrimp BLT, Crispy Chicken and Goat Cheese Burritos, and Gingerbread with Brandied Plums, are free-spirited plays on classics.
Waxman shows how to produce magnificent food from just a few ingredients, roasting eggplants and red peppers for a forcefully flavored soup or tossing asparagus with oranges and hazelnuts for a refreshing first course. He repeatedly demonstrates his philosophy of less is more” with suppers like flash-seared scallops on caramelized onions and chicken cooked under a brick with a sauce of rosé wine, bacon, and peas. In the best American tradition, his vision is bold but strikingly unpretentious. From a versatile vegetable dish that goes with nearly every main course to handmade pastas with delicate sauces to a foolproof way to cook salmon, Waxman gives you all the techniques and recipes to make you a fantastic American cook in your own right.
His invigorating message throughout: Let your ingredients do the talking. Lighten up! Delight in yourself!
Amazon.com Review
Can a fantastic chef’s cookbook feel loose, nearly laid-back? It can if its leader is Jonathan Waxman, a “founding chef” at Alice Water’s Chez Panisse and proprietor of Jams and Barbuto in Manhattan. His A Fantastic American Cook–a collection of 100-plus recipes for the likes of Sea Scallop Fettuccine, Pork Shoulder with Mole Sauce, and Curried Catfish with Apple-Corn Fritters–shows a master in top form, blending global cooking traditions to produce uniquely American food, homey yet refined. His dishes are accessible to all cooks willing to cull the necessary (sometimes pricey) ingredients and spend a bit of time in the kitchen.
Following an idiosyncratic take on ingredients and techniques (on bacon: “OK–I like bacon–and yeah, I’m from a Jewish household”) the book explores, in addition to the usual course stops, sandwiches like Shrimp BLT and pizzas, as well as desserts, including Angel Food Cake with Toffee Crunch and Flourless Chocolate Espresso Tart. Of top interest are Waxman’s grilling how-to’s and additional technical insights (for example, to dress a salad properly, add the vinegar first). Seafood, and salmon in particular, receives practiced attention. Here is one man’s soul cooking of a high yet relaxed order that readers will happily embrace. –Arthur Boehm
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The book has an entertaining, simple writing style with very do-able recipes that just beg to be tried. I really read the book take in-to-take in before even trying my first menu item. The seafood and fish recipes are particularly instructive.
Reader’s Rating: 5 / 5
I like cooking and wish to someday open a restaurant. This book has simple recipes with very sophisticated outcomes. I have only made a few things, but this is quickly apt my favorite cookbook. Lots of pictures make each recipe very appealing.
Reader’s Rating: 5 / 5
Simple and elegant. The pictures are fantastic, just by looking at them you want to cook and eat everything in the book!
Reader’s Rating: 5 / 5
Well written and simple to read describes this volume. You nearly feel entertained while gaining valuable knowledge from a master. Certainly a welcome addition to any cookbook collection, but it should remain not on a library shelf, but in your kitchen. To a self-educated cook such as myself, it is a wealth of knowledge.
Reader’s Rating: 5 / 5
The recipes are very simple to prepare, and based on sound classical cooking principles. They are very light and elegant eating, even when incredibly rich dishes. Fantastic thoughts for garnishes that elevate the entire meal from homey and tasty to elegant. You could eat dinner like this every night, yet experience a sophisticated palate. Try Venison Stew with Goat Cheese Johnnycakes–I served it at a dinner party and it was remarkably satisfying lacking leaving anyone full, incredible flavor from roasted serranos, and the best Johnnycake recipe I have tried (I substituted corn masa for the flour and added a small baking soda for more intense corn flavor); Asparagus with Oranges and Hazelnuts drew rave reviews, the Cara Cara oranges are a revelation, use blood oranges if you can’t find Cara Cara; Crab and Avocado Sandwich is a spectacular lunch meal–so tasty and decadent in every mouthful, as are Smoked Salmon, Cream Cheese and Caviar sandwiches; the Corn and Saffron soup is so pure and flavorful (use fresh frozen kernels if your cobs aren’t fresh, but use the cobs to make the stock!). He has incredible recipes for potato skins and french fries, a recipe for baked eggplant that is simplicity yet utterly meltingly tasty, and makes grilling and butterflying a chicken seem simple as pie. This is a fantastic book for simple, elegant, and satisfying home cooking.
Reader’s Rating: 5 / 5