A Great American Cook: Recipes from the Home Kitchen of One of Our Most Influential Chefs

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Houghton Mifflin Harcourt, 2007 - Cooking - 286 pages
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Widely recognized as one of the fathers of New American cuisine, Jonathan Waxman became a mentor to hundreds of chefs on both coasts. Here he shows you how to flex your culinary muscles while having fun in the kitchen.
A Great 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 created when he ran the kitchen of Alice Waters's Chez Panisse, his famous Grilled Chicken with JW Fries, and a homey Pizza with Bacon, Scallions, Parmesan, and Tomato that's a family weeknight favorite. His combinations are simple but unexpected, exuberant but down to earth. 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. Other 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 rosť 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 great American cook in your own right.
His invigorating message throughout: Let your ingredients do the talking. Lighten up! Enjoy yourself!
 

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A great American cook: recipes from the home kitchen of one of our most influential chefs

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Waxman has been on the California and New York scenes for a number of years; he has owned many restaurants, including Jams and Barbuto in Manhattan and his new West County Grill in Sebastopol, CA ... Read full review

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Contents

INTRODUCTION
1
EDICTS ON SELECTED INGREDIENTS AND TECHNIQUES
5
SALADS
68
SANDWICHES AND PIZZA
94
PASTA
119
POULTRY
138
MEAT AND GAME
164
FISH
196
SHELLFISH
218
DESSERTS
257
INDEX
274
Copyright

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About the author (2007)

Jonathan Waxman grew up in Berkeley, California, studied political science and wine making at the University of California at Berkeley, and was a professional jazz trombonist. He apprenticed in France, was chef for Alice Waters's Chez Panisse, and opened a succession of famous restaurants in New York City, including the legendary Jams. He is chef-owner of Barbuto, an Italian bistro in the West Village, and West County Grill in Sonoma, California.

Richard Taylor is Emeritus Professorial Fellow at Wolfson College, University of Cambridge, UK, where he was Professor and Director of the Institute of Continuing Education until 2009. He is Chair of the Board of Trustees of the Workers' Educational Association (WEA), and has been Chair of the National Institute of Adult Continuing Education (NIACE), and Secretary of the Universities Association for Lifelong Learning (UALL).

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