Qty:1
  • List Price: $35.00
  • Save: $7.67 (22%)
FREE Shipping on orders over $35.
Only 2 left in stock (more on the way).
Ships from and sold by Amazon.com.
Gift-wrap available.
Add to Cart
Want it tomorrow, April 17? Order within and choose One-Day Shipping at checkout. Details
FREE Shipping on orders over $35.
Used: Like New | Details
Sold by harvestbooks
Condition: Used: Like New
Comment: Condition: As new condition., As new dust jacket. Binding: Oversized Hardback. / Publisher: Houghton Mifflin / Pub. Date: 2007-09-12 Attributes: Book / Stock#: 2016175 (FBA) * * *This item qualifies for FREE SHIPPING and Amazon Prime programs! * * *
Add to Cart
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more

A Great American Cook: Recipes from the Home Kitchen of One of Our Most Influential Chefs Hardcover – September 12, 2007


See all 3 formats and editions Hide other formats and editions
Amazon Price New from Used from Collectible from
Hardcover, September 12, 2007
$27.33
$5.30 $0.01 $5.99

Frequently Bought Together

A Great American Cook: Recipes from the Home Kitchen of One of Our Most Influential Chefs + Simple Food, Big Flavor: Unforgettable Mexican-Inspired Recipes from My Kitchen to Yours
Price for both: $45.28

Buy the selected items together

NO_CONTENT_IN_FEATURE

Big Spring Books
Editors' Picks in Spring Releases
Ready for some fresh reads? Browse our picks for Big Spring Books to please all kinds of readers.

Product Details

  • Hardcover: 304 pages
  • Publisher: Rux Martin/Houghton Mifflin Harcourt (September 12, 2007)
  • Language: English
  • ISBN-10: 0618658521
  • ISBN-13: 978-0618658527
  • Product Dimensions: 10.2 x 8.3 x 1 inches
  • Shipping Weight: 2.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (17 customer reviews)
  • Amazon Best Sellers Rank: #168,089 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Can a great chef's cookbook feel loose, almost laid-back? It can if its author is Jonathan Waxman, a "founding chef" at Alice Water's Chez Panisse and proprietor of Jams and Barbuto in Manhattan. His A Great American Cook--a collection of 100-plus recipes for the likes of Sea Scallop Fettuccine, Pork Shoulder with Mole Sauce, and Curried Catfish with Apple-Corn Fritters--shows a master in top form, blending global cooking traditions to produce uniquely American food, homey yet refined. His dishes are accessible to all cooks willing to cull the necessary (sometimes pricey) ingredients and spend a bit of time in the kitchen.

Following an idiosyncratic take on ingredients and techniques (on bacon: "OK--I love bacon--and yeah, I'm from a Jewish household") the book explores, in addition to the usual course stops, sandwiches like Shrimp BLT and pizzas, as well as desserts, including Angel Food Cake with Toffee Crunch and Flourless Chocolate Espresso Tart. Of top interest are Waxman's grilling how-to's and other technical insights (for example, to dress a salad properly, add the vinegar first). Seafood, and salmon in particular, receives expert attention. Here is one man's soul cooking of a high yet relaxed order that readers will happily embrace. --Arthur Boehm

From Publishers Weekly

Waxman, hailed as one of the founders of New American cuisine, brought California cookery to the East Coast. After stints in Paris and at Chez Panisse in Berkeley, Calif., Waxman went on to found several prominent restaurants, including Manhattan's Jams and Sonoma's West Country Grill. In this handsome cookbook, his first, he offers recipes ranging from simple to complex, a tantalizing mix of rustic, ethnic and regional cooking that includes Wild Mushroom and Leek Soup, Pulled Beef and BBQ Sauce Sandwich, and Pork Tenderloin with Portobello Mushroom Sauce. Recipes are relatively short and easy to prepare, and instructions are clear and concise. Some dishes, such as Perfect Roast Chicken with Mashed Potatoes and Spinach, are pleasantly familiar, while others, like Pheasant with Oyster Stuffing, are somewhat beyond the standard fare but still appealing. Waxman also includes a chapter on sandwiches and pizza. Bobby Flay, a Waxman disciple, provides a foreword. More than 50 color photos not seen by PW. Author tour. (Sept.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

4.2 out of 5 stars
5 star
12
4 star
1
3 star
0
2 star
3
1 star
1
See all 17 customer reviews
Great, easy to follow recipes.
LRGO
I started reading & tagging the best recipes ... but I gave-up: there are so many great recipes.
Goodchick
The pictures are great, just by looking at them you want to cook and eat everything in the book!
G. Penagaricano

Most Helpful Customer Reviews

38 of 43 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on September 10, 2007
Format: Hardcover
`A Great American Cook' by the `legendary' chef and restaurateur, Jonathan Waxman has been long awaited, at least by me, for about as long as I have been familiar with cookery books and more specifically the background of celebrity chef, Bobby Flay, who provides a blurb on the well-known fact that Waxman was `My number one mentor'. I call Waxman `legendary' because he comes from that pre-Emeril, pre-Food Network, pre-celebrity chef era of a scant 20 years ago, when the only chef one ever heard of was Wolfgang Puck, and the great culinary writer and editor, Ruth Reichl was predicting the end of celebrity chefs. Well, we all make mistakes! He is also `legendary' in that all the other members of this pre-Emeril club have produced at one or more important cookbooks. Wolfgang has numerous pedestrian efforts, and contemporary Jeremiah Tower (another Chez Panisse graduate) has produced at least two, one of which I consider one of the best chef cookbooks going.
Therefore, my expectations for Waxman's book were very, very high, as I would compare him to the best books from Tower, Zuni Café founder, Judy Rodgers, fellow Chez Panisse alum, Paul Bertoli, and especially the recent excellent works by Jacques Pepin (Chez Jacques) and Michel Richard (Happy in the Kitchen). It is most appropriate to compare it to `Chez Jacques' as both are written from the point of view of recipes the cooks make at home. At least that's what both of them say, and Jacques has a much easier time of sticking to that principle, as he has not headed a professional kitchen for many decades. When I opened Richard's and Pepin's books, I could tell this was something special almost immediately, as I can do with virtually all exceptional cookbooks.
Read more ›
4 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
18 of 19 people found the following review helpful By danica21 on October 22, 2009
Format: Hardcover Verified Purchase
The recipes are very simple to prepare, and based on sound classical cooking principles. They are very light and elegant eating, even when incredibly rich dishes. Fantastic ideas for garnishes that elevate the entire meal from homey and delicious to elegant. You could eat dinner like this every night, yet experience a sophisticated palate. Try Venison Stew with Goat Cheese Johnnycakes--I served it at a dinner party and it was remarkably satisfying without leaving anyone full, incredible flavor from roasted serranos, and the best Johnnycake recipe I have tried (I substituted corn masa for the flour and added a little baking soda for more intense corn flavor); Asparagus with Oranges and Hazelnuts drew rave reviews, the Cara Cara oranges are a revelation, use blood oranges if you can't find Cara Cara; Crab and Avocado Sandwich is a spectacular lunch meal--so delicious and decadent in every mouthful, as are Smoked Salmon, Cream Cheese and Caviar sandwiches; the Corn and Saffron soup is so pure and flavorful (use fresh frozen kernels if your cobs aren't fresh, but use the cobs to make the stock!). He has amazing recipes for potato skins and french fries, a recipe for baked eggplant that is simplicity yet utterly meltingly delicious, and makes grilling and butterflying a chicken seem easy as pie. This is a great book for simple, elegant, and satisfying home cooking.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
20 of 25 people found the following review helpful By Norm's Dad on November 30, 2007
Format: Hardcover Verified Purchase
Well written and easy to read describes this volume. You almost feel entertained while gaining valuable knowledge from a master. Certainly a welcome addition to any cookbook collection, but it should remain not on a library shelf, but in your kitchen. To a self-educated cook such as myself, it is a wealth of knowledge.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
5 of 5 people found the following review helpful By Frank W Moore on January 13, 2011
Format: Hardcover
I really like Jonathan Waxman. Those who have seen him on such shows as "Top Chef Masters" know that he has a refreshingly warm and engaging personality. He never seems to worry or hurry. He is highly respected by other chefs; his influence upon the younger generation of celebrity chefs is unmistakable. And he was a professional trombonist before pursuing his culinary career! For these reasons, I was eager to purchase this book and master many of its recipes.

The recipes Waxman provides in "A Great American Cook" are (in general) very well-written, methodical, and relatively simple to execute. In the end, however, a cookbook must be evaluated primarily for the flavor of its foods; and in my opinion, this book falls WAY short of the mark. It is, in fact, the antithesis of what I believe a great cookbook ought to be -- maximal effort with minimal results! Where I'd hoped to discover bold and appealing flavors, I was instead left with the bland and the uninviting. After many attempts to prove otherwise, I came to the conclusion that there was not a single recipe in this book that brought about as much flavor as much less time-consuming recipes I already possessed from other sources. In the end, I took "A Great American Book" to our local used book store and traded it in.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
2 of 2 people found the following review helpful By biff lagermouth on September 1, 2010
Format: Hardcover
Good book but not great. I found about 25% of the recipes inspiring. I found many of the recipes useful in preparing intersting meals but for challenging and truly innovative ideas I will look elsewhere.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
1 of 1 people found the following review helpful By Goodchick on April 5, 2011
Format: Hardcover Verified Purchase
I started reading & tagging the best recipes ... but I gave-up: there are so many great recipes. He is truly an expert.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
2 of 3 people found the following review helpful By K. Jarrett on July 21, 2010
Format: Hardcover Verified Purchase
I love cooking and aspire to someday open a restaurant. This book has simple recipes with very sophisticated outcomes. I have only made a few things, but this is quickly becoming my favorite cookbook. Lots of pictures make each recipe very appealing.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Product Images from Customers

Most Recent Customer Reviews

Search
ARRAY(0xa58cca98)