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A Great American Cook: Recipes from the Home Kitchen of One of Our Most Influential Chefs Hardcover – September 12, 2007
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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
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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 ›
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.
Most Recent Customer Reviews
Amazing book. Beautiful. I ordered 3 at the same time and same vendorand delivered at different times.Published 13 months ago by Rb c
Not as good as expected (according to a review in a food magazine). Many ingredients too difficult to purchase in my area.Published 17 months ago by gmaluinfl
If you've seen him on Top Chef Masters, the recipes read just like he talks. The ones we've tried have come out great. Read morePublished 23 months ago by Slappy
Gave this to my brother for christmas, he loves Jonathan Waxman. I wouldnt recommend it for vegetarians; pretty much every recipe involves meat.Published on January 2, 2014 by Casey Stillwell
Who doesn't like a cook-book with simple, easy to follow recipes right? Well the instructions and techniques are of medium difficulty, however, it seems every recipe calls for... Read morePublished on January 20, 2013 by Ryan E. Taylor
I got this book at the 2011 Chicago Food Festival just for the signature. He is a very nice and great guy!!! Hence the nickname of "Obi Won Kneobi" of food cooking.Published on March 28, 2012 by Scott Richardson
I titled it that way because I would feel comfortable inviting him into my home to cook with me. He is not intimidating. Nor is his food. Read morePublished on January 28, 2012 by Parrish Rhodes
This cook book is the best one i own as well as being the one used on TOP CHEF MASTERS!!!Published on September 9, 2011 by blueyedone