Chefs A' Field [Spiral-bound]

Cory Schreiber (Author), Patrick O'Connell (Author), Traci Des Jardins (Author), Frank Stitt III (Author), Tom Douglas (Author), Nora Pouillon (Author), Peter Hoffman (Author), Anne Quatrano (Author), Stan Frankenthaler (Author), Johnathan Sundstrom (Author), Odessa Piper (Author), Rick Moonen (Author)

Book Description

Publication Date: May 1, 2003

Companion cookbook to the Public Television series.

This book follows the adventures of Chefs A' Field across the country, highlighting the recipes featured on the popular public television series. Praised by Julia Child for its "wonderful and refreshing focus," this new tour-de-force cooking series takes us on a glorious culinary journey, exploring the vital relationship between top chefs and their food sources and tracing the origins of great meals from the forests, farms and waters of America.

Featuring creations from twelve nationally recognized chefs, the Chefs A' Field cookbook contains twenty-seven recipes made with fresh, seasonal ingredients combined in exciting ways. More than just a cookbook, sections on the chefs, farmers, organics, produce shopping and seafood are also included.

Product Details

• Spiral-bound: 106 pages
• Publisher: KCTS Television (May 1, 2003)
• Language: English
• ISBN-10: 0974028606
• ISBN-13: 978-0974028606
• Product Dimensions: 9.3 x 6.8 x 0.5 inches
• Shipping Weight: 8.8 ounces (View shipping rates and policies)
• Average Customer Review: 4.8 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #1,414,651 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

2 of 3 people found the following review helpful:

4.0 out of 5 stars Great Philosphies, Decent Dishes, November 19, 2004

By 

R. Jason Coulston (Costa Mesa, California) - See all my reviews
(REAL NAME)   

This review is from: Chefs A' Field (Spiral-bound)

The Chefs A'Field series has been important in helping to explain the importance of fresh, local, organically grown, peak of the season produce. It doesn't shy away from discussing sustainable ranching and fishing either. The recipes and dishes are important not necessarily because of their flavor pairings or because they push the envelope, but because they use product at the moment of its perfection. Simple technique is applied to insanely good ingredients.

The idea is awesome in its purpose, design, and goal, but I think it falls somewhat short in execution. I think that's true both for the show and the book. Some of the dishes just aren't that great. Certainly not groundbreaking. The chefs are good, but not outstanding. There are, however, a few stand-out highlights. Anne Quatrano and Rick Moonen are a couple of my favorites, but overall, I'd love to see other chefs that have adopted this important philosophy. It seems Keller and Waters would have fit this bill perfectly, though maybe they're too big for the series.

In all it is a nice cookbook with an important message, but as a collection of recipes, there is a mountain of better choices out there including the entire library of Chez Panisse books which all embrace the culinary values from the Chefs A'Field series.

5.0 out of 5 stars Great Book, September 2, 2003

By 

Chris Christmas "Chris" (Detroit, MI) - See all my reviews

This review is from: Chefs A' Field (Spiral-bound)

This book is the best cookbook I've seen in 2003. I have about 100 cookbooks and this rates up there with Tom Douglas' Seattle Kitchen. It only has about 50 recipes, but makes up for it in editorial content. It offers great tips on supporting local farmers, shopping, food & the environment, etc.

1 of 2 people found the following review helpful:

5.0 out of 5 stars Delicious!, September 15, 2003

By 

Mark (Bowling Green, Ohio USA) - See all my reviews

This review is from: Chefs A' Field (Spiral-bound)

What a delightful companion to the splendid PBS television series of the same name. The TV show introduces us to passsionate farmers and world-class chefs who share their thoughts on fine food. It's one of the few intelligent programs on television and also a feast for the eyes. The stunning, elegantly composed hi-definition images of food, farmers and fields excite the senses. At the end of each episode I want to race to the kitchen and cook! With this handsome volume, we now have the resource to create the fabulous meals America's best chefs share during the show. But this isn't just a cookbook. Its lavishly illustrated pages feature important commentary on organic farming and sustainable agriculture. It's nice to know that there are still a few people in our fast-food world who know the meaning of the words "fine dining." With this book, now you can too.