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David Burke's New American Classics Hardcover – April 4, 2006

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Product Details

  • Hardcover: 320 pages
  • Publisher: Knopf; First Edition edition (April 4, 2006)
  • Language: English
  • ISBN-10: 037541231X
  • ISBN-13: 978-0375412318
  • Product Dimensions: 8.2 x 1.1 x 9.4 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Best Sellers Rank: #889,496 in Books (See Top 100 in Books)

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

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Customer Reviews

4.2 out of 5 stars
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Most Helpful Customer Reviews

12 of 12 people found the following review helpful By Mary Whipple HALL OF FAMETOP 100 REVIEWER on May 6, 2006
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 By B. Marold HALL OF FAMETOP 100 REVIEWER on 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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By Victoria on 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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By brownsboat on January 1, 2013
Format: Hardcover Verified Purchase
This was a gift and the recipient seemed very pleased to get this book. I can't say much more about it.
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