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David Burke's New American Classics [Kindle Edition]

David Burke , Judith Choate
4.1 out of 5 stars  See all reviews (9 customer reviews)

Print List Price: $40.00
Kindle Price: $19.99
You Save: $20.01 (50%)
Sold by: Random House LLC

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Book Description

One of America’s most innovative and accomplished chefs gives us a book full of deliciously original recipes both for everyday meals and for memorable entertaining.

Over the course of a brilliant career, David Burke has created imaginative and irresistible updates of classic American cuisine. Now he makes it easy for the home cook to master a classic dish and then add innovative touches to make it even more tempting, in what he calls contemporary classics. In addition, he includes “Second Day Dishes,” a new and magical approach to leftovers.

Here is how it works: classic Eggs Benedict with Hash Brown Potatoes and Oven-Dried Tomatoes leads to Canadian Bacon and Onion Potato Cake with Poached Eggs and Spicy Tomato Salsa, which in turn leads to Bacon, Potato, and Eggs Strudel on the second day. Traditional Broiled Shrimp with Scampi Butter and Tomato-Rice Pilaf is transformed into Sautéed Shrimp with Spinach-Lasagna Roll and Crisp Spinach, and then into Shrimp Fried Rice and Sausage the next day.

A Classic Chef’s Salad Bowl can be turned into Carpaccio of Chef’s Salad, and then Chef’s Salad Bruschetta. Roast Chicken “Farmhouse Style” with Potatoes, Mushrooms, Bacon, Onions, and Apple Cider Gravy is reconceived as Seawater-Soaked Chicken with Thyme and Poppy Seed Gnocchi, and a day later can become Chicken-Potato Pancakes with Apple-Sour Cream Sauce. New York Cheesecake becomes Grand Marnier Soufflés, changed on the next day into Coconut Cheesecake Beignets with Red Fruit Sorbet and Berries. From appetizers to desserts, for breakfast, lunch, and dinner—117 delectable recipes (including Titanic French Toast with Three Jams; Oh, My Cod!; Chocolate Chip UFOs; and many more of Burke’s signature whimsical creations)—a fabulous cookbook.




From the Hardcover edition.


Editorial Reviews

From Publishers Weekly

Starred Review. In this original and challenging cookbook, meatloaf is a starting point rather than a destination. Having introduced the world to smoked salmon pastrami and goat cheese lollipops, the executive chef and co-owner of davidburke & donatella is known for his quirky, often humorous sensibility in the kitchen. Here, he turns his attention to American comfort food. The guiding principal is that once a cook masters a classic recipe, he or she can transform it into haute cuisine—and then use the leftovers to create something else entirely. Eggs benedict is transformed into a Canadian Bacon and Onion Potato Cake with Poached Eggs and Spicy Tomato Salsa; the following day it becomes Bacon, Potato, and Eggs Strudel. It's in these second-day dishes that Burke displays his whimsy. Few cooks, after all, make Oatmeal Gougères, Barbecued Chicken Sticky Buns, and Coconut Cheesecake Beignets with Red Fruit Sorbet and Berries at home. These are convenient, creative solutions, but they are not shortcuts; even the "classics" go a few steps beyond basic and require considerable skill and time. The results, however, are almost always worth the effort. 16 pages of color photos. (Apr.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist

A unique and clever approach to cooking raises this cookbook above its rivals in the genre of cookbooks based on restaurant cuisine. Celebrated New York chef Burke presents each dish in three separate and distinctive guises: classic, contemporary, and second day (leftovers). This tripartite approach allows him to address cooks possessing different levels of expertise and sophistication. Burke creates a simple pot roast made from beef brisket festooned with standard root vegetables. The same piece of meat with ginger, spices, rice wine, and soy sauce becomes a very modern Asian pot roast. Leftovers from either of these recipes may be shredded and mixed with barbecue sauce and chopped peppers for an elegant Sloppy Joe. Burke's imagination roams free: his spareribs call for replacing the bones with asparagus spears. A large number of these recipes require advanced kitchen techniques so that only the most experienced cooks will have the skills to reproduce Burke's results. Color photographs help guide when the instructions alone fail to communicate the chef's intent. Mark Knoblauch
Copyright © American Library Association. All rights reserved

Product Details

  • File Size: 1578 KB
  • Print Length: 320 pages
  • Publisher: Knopf (April 22, 2009)
  • Sold by: Random House LLC
  • Language: English
  • ASIN: B0026LTNI6
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Lending: Not Enabled
  • Amazon Best Sellers Rank: #1,188,025 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

4.1 out of 5 stars
(9)
4.1 out of 5 stars
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Most Helpful Customer Reviews
13 of 13 people found the following review helpful
Format:Hardcover
Those who are already fans of David Burke's spectacularly popular New York restaurants--davidburke & donatella, and David Burke at Bloomingdales's--will rejoice in this personal and detailed cookbook which turns American classics into haute cuisine. Choosing thirty-seven standard recipes, including meatloaf, roast chicken, and macaroni and cheese, Burke applies his magic touch, creating gourmet fare out of standards, then developing a second, more modern recipe, and finally creating a third recipe for "second day fare"--with the leftovers. Posting one hundred seventeen recipes organized into thirty-seven groups of three recipes and one group of six recipes, Burke gives new life to American favorites and their variations.

Burke is a creative and imaginative chef, and the recipes and their photographs reflect this. As a professional, Burke uses these recipes as his mainstay, and their preparation is his joy. If you are a dedicated "foodie" with plenty of time, the desire to spend that time in the kitchen, and the metabolism that allows you to digest extremely rich foods, then this cookbook is one that you will treasure. Recipes for duck, partridge, pheasant, and quail exist side by side with those for barbecued chicken, spareribs stuffed with asparagus and served with corn crepes, and salmon "leaves" cooked with shrimp, grapefruit, and basil. The preparations are clearly described, the recipes are exact, and the list of ingredients, with sources, is clear.

This cookbook is not for everyone, however. The recipes are all very labor intensive, often with many time-consuming steps and separate preparations on the way to one spectacular meal.
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18 of 20 people found the following review helpful
5.0 out of 5 stars Great Foodie Book. Buy it now! April 17, 2006
Format:Hardcover|Verified Purchase
`David Burke's New American Classics' by, of course, David Burke with co-author, culinary pen for hire, Judith Choate is a great foodie cookbook and if you appreciate good food and cookbooks, stop reading this now and scroll up and order yourself a copy instead of wasting any more time reading my thoughts on this truly worthy cookbook!

I can generally recognize very good and very bad cookbooks after about two or three minutes of reading the table of contents and the introduction. I could tell this book was worthy of consideration even before I opened it, based on an appearance by Burke to promote the book on the Today show a few days ago. Being an inveterate watcher of both talk show food segments and Food Network shows, I have become jaded to most conventional rehashes of typical dishes where the segments are little more than shuffling swapouts. Due to the fact that lamb is one of my very favorite things to eat, Burke got my attention in that his segment was a new take on doing filleted leg of lamb. Having just done a leg of lamb for Easter with less than spectacular success, I was quite willing to listen to new ideas, and Burke hit the nail on the head. His solution is to easily fillet the rolled leg of lamb meat into its easily identified component muscles, saute the seasoned pieces almost as if you were doing a beef fillet, then pan-roasting the seared pieces to the correct temperature, requiring not much more than 10 minutes. I was hooked. Then I opened the book, and found the whole book to be chocked full of such ideas.

Burke's first attraction was the fact that his Table of Contents listed every major recipe rather than simply the usual tired chapter headings. This Table fully revealed his strategy of offering three variations on 39 classic American recipes.
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3 of 5 people found the following review helpful
2.0 out of 5 stars Too Much Gourmet, Not Enough Everyday. February 13, 2012
Format:Hardcover|Verified Purchase
Saw this chef on Rachel Ray and he was showing the audience how to make delicious dishes from leftovers. I thought "What a great idea". I'm always throwing out leftovers, because no one in my family will eat them. Most of the recipes in this book are too elaborate for everyday use, and the recipes for the leftovers call for ingredients that are not in the normal households. I would have to go to the store and purchase ingredients to make the leftover recipes, which kind of defeats the purpose. Also the ingredients are not ones that I would normally keep in the house. This book is great when you want to make something for a special occasion.
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5.0 out of 5 stars New American Classics March 5, 2013
Format:Hardcover|Verified Purchase
I picked up the book "David Burke's New American Classics". It has a lot of very good info in it. Was glad that I got it. Big book.
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5.0 out of 5 stars Gave as gift December 30, 2012
By Bonnie
Format:Hardcover|Verified Purchase
My brother-in-law has a David Burke obsession and I found this book used and bought it for him for Christmas. He loves it.
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