Inhaltsverzeichnis

Introduction.
About the Chefs.
Snacks, First Courses, and Sandwiches.
Salads and Soups.
Pasta, Breads, and Grains.
Fish and Shellfish.
Poultry, Rabbit, and Foie Gras.
Meats.
Vegetables.
Desserts.
Basic Recipes.
Index.

Rezension

This book introduces readers to award-winning chefs including Charlie Trotter in Chicago; Nancy Silverton and Mark Peel in Los Angeles; Alain Ducasse in New York; Patrick O'Connell in Washington, D.C.; and Odessa Piper in Madison, Wis. It is a companion to the PBS series America's Best Chefs. You'll find an eclectic mix of recipes and ingredients, as well as recommended substitutes if you can't find what is called for locally. The recipes include pistachio-crusted grilled rack of lamb; venison with huckleberry sauce; butter-braised lobster; slow-roasted salmon; pompano with roasted pumpkin, vanilla bean and grilled lemon. Mixed in with this restaurant fare are quick recipes for pizza dough, skillet cornbread, skillet pecan pie, crepes and shrimp salad. (USA Today, December 4, 2003)

Beschreibung

The award-winning pioneer of American regional cuisine cooks with a "who's who" of the nation's top chefs
Philippe Boulot
The Heathman Restaurant
Portland, Oregon
Alain Ducasse
Alain Ducasse at the Essex House
New York City
Gale Gand
Tru, Chicago, Illinois
Jean-Marie Lacroix
Lacroix at The Rittenhouse
Philadelphia, Pennsylvania
Robert McGrath
Roaring Fork, Scottsdale, Arizona
Nancy Oakes
Boulevard Restaurant
San Francisco, California
Patrick O'Connell
The Inn at Little Washington
Northern Virginia
Ken Oringer
Clio, Boston, Massachusetts
Odessa Piper
L'Etoile, Madison, Wisconsin
Michael Romano
Union Square Cafe, New York City
Nancy Silverton and Mark Peel
Campanile, Los Angeles, California
Frank Stitt
Highlands Bar & Grill
Birmingham, Alabama
Charlie Trotter
Charlie Trotter's, Chicago, Illinois