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Jeremiah Tower's New American Classics Hardcover – October, 1986

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Product Details

  • Hardcover: 233 pages
  • Publisher: Harper & Row; 1st edition (October 1986)
  • Language: English
  • ISBN-10: 006181878X
  • ISBN-13: 978-0061818783
  • Product Dimensions: 0.7 x 8.7 x 11.5 inches
  • Shipping Weight: 2.5 pounds
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #453,276 in Books (See Top 100 in Books)

More About the Author

February 2010
Jeremiah Tower was born in the United States, educated in Australia, England, France and the United States, and is now an acclaimed authority on food and restaurant hospitality.
He began his culinary career in 1972-1978 as co-owner and executive chef of Chez Panisse in Berkeley, California. After the Balboa Café in Francisco, the Santa Fe Bar & Grill in Berkeley, and Ventana in Big Sur from 1978-1984, Jeremiah opened and owned several other successful and highly acclaimed restaurants in San Francisco (Stars, Stars Café, Speedo 690), Hong Kong (The Peak Café), Singapore (Stars) and Seattle (Stars).
Jeremiah sold the Stars restaurants to an Asian group in 1998.
Tower then moved to New York to pursue new projects. After four books and 26 shows for a PBS series, he moved to Italy and Mexico to SCUBA dive and research material for further books.
Jeremiah has written several cookbooks, starting in 1980 as assistant and sometimes co-author with Richard Olney of the Time Life Books' thirty volumes of The Good Cook. In 1986 he published the very successful and James Beard Foundation winner Jeremiah Tower's New American Classics (Harper & Row). In 1995 he contributed to The Artist's Table for the National Gallery of Art. His cookbook, Jeremiah Tower Cooks, was published by Stewart Tabori & Chang in the fall of 2002, and reprinted in June, 2003 and received national press as well as "best cookbook of the year" from Australian Vogue Entertaining. California Dish, a book on the history of the American dining revolution that started in California, was released by Simon & Schuster in 2003 and in 2004 as a paperback. America's Best Chefs with Jeremiah Tower, the companion book for Tower's 26 shows on PBS, was released by John Wiley & sons also in 2003. He then revised and edited Henri-Paul Pellaprat's (for years head of the Cordon Bleu school in Paris) 800-recipe and masterpiece cookbook of classic French cuisine, which was released by Vendome Press in late 2003 as The Great Book of French Cuisine. Also published in late 2003 was his chapter for David and Jean Halberstam's Defining a Nation for Tehabi Press and the National Geographic, and Cooking the Costco Way, for which Jeremiah was the consultant for the California chapter. He has also written several articles for magazines, as well as restaurant guides for London, Paris, New York and San Francisco, and was featured in the 2001 Christmas cover story for Food & Wine. From 2000 to 2004 he was a weekly columnist for the San Francisco Examiner, and contributed to The Financial Times Weekend. In that period he also wrote Forwards for The Complete Book of Outdoor Cookery, by James Beard, The Farallon Cookbook, by Mark Franz, Stars Desserts (with Stars' pastry chef Emily Luchetti) and the cookbook from Arrows restaurant in Maine.
He has been featured in the Wine Spectator and in The New York Times by Julia Reed.
Tower appeared in the PBS series Julia Child's "Cooking with Master Chefs" and its companion book. He has been featured in other books such as those produced by Tiffany and The Metropolitan Museum of Art, as well as appearing in many other cookbooks, books on the history of food as well as on culinary commentary, most notably Patric Kuh's The Last Days of Haute Cuisine: America's Culinary Revolution, and the very successful books by Andrew Dornenburg and Karen Page. He has been a guest on national and local television programs, and has appeared on "Good Morning America" (ABC) and "CBS This Morning," as well as the Regis show and "The Late Show with David Letterman," and has appeared also on the "Ken Hom Cooking Show" for the B.B.C. He was the star and host of a television series launched in April 2002 on PBS called "America's Best Chefs" that featured twenty-six half hour shows spotlighting the James Beard Foundation Awards' "Best Regional Chefs in America."
Since the 1980's Tower has promoted New American Cuisine with teaching engagements at culinary academies (C.C.A. and C.I.A), cooking expositions and classes in the United States (Epcot International Food & Wine Festival), France, Germany (airline catering conference keynote speaker), Australia (VIN International, and Gourmet Traveler's "Restaurant of the Year" judge), Japan, Hong Kong and other S.E Asian countries, and most recently as a panelist at the New Orleans Writers Conference where his cookbook was one of the best sellers, and as a speaker on 'Diversity' at the prestigious Santa Fe Institute.
He is or has been a member of various food & wine societies, including La Chaine de Rotisseurs, Chevalier de Tastevin, 'LOrdre de Coteaux de Champagne, a Friend of the Widow, The American Institute of Wine and Food (co-founder), The James Beard Foundation, and The International Wine & Food Society.
Other than the James Beard Foundation's award for "Outstanding Chef in America" in 1996, other awards include the 1991 induction into the Nation's Restaurant News Fine Dining Hall of Fame, the 1993 Regional Best Chef California by the James Beard Foundation, the prestigious James Beard Foundations' "Who's Who in America," as well as the 1994 USA "Chef of the Year" by Chefs in America.
Jeremiah has lived and traveled over most of the world, and has been involved in consulting and with wine and food promotions in Canada (Hotel Vancouver), Australia, France, Italy, Hong Kong, Singapore, Germany, Japan and England, and has had national publicity in all of them.
Tower currently lives in Mexico and Italy, working on a two new books and articles for U.S. culinary magazines like Food Arts, as well as buying, restoring, and selling old colonial houses in Merida and working on a major land development at Chichen Itza, both in the Yucatan.

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4 of 5 people found the following review helpful By topbook on June 25, 2010
Format: Hardcover
Features nearly 250 new versions of classic recipes created by the former head chef of Chez Panisse and based on fresh local ingredients available in today's markets . Simplicity is the keynote here, in both technique and ingredients: an ethereally thin fish paillard, requiring only the heat of its serving plate to cook it, is topped with a sauce of ginger, garlic and tomatoes for an understatedly perfect meal, a quickly prepared black bean cake served with sour cream and salsa mkes a unique and memorable accompaniment.
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1 of 1 people found the following review helpful By J. B. Gwin on October 29, 2013
Format: Hardcover Verified Purchase
Everybody is different. I like all kinds of food, but for cooking I would lean toward Marcella Hazan or Nigella Lawson cookbooks or some of the Texas cookbooks of recent years. Having said that, this is still my all time favorite cookbook. If you want to have a special dinner party and try some unique entres, this is a great place to look. He's got every course covered and the photos are enough sell anyone. I haven't had cooked anything from this cookbook that wasn't fantastic. However, I will confess that I have cut some corners on some of the details, like making your own tomato concasse for chili, but that's just a detail.
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Format: Hardcover Verified Purchase
This book is a great snapshot of the contemporary "California Cuisine" that exploded on the dining scene in the 1980's, perhaps the most innovative period in the development of dining in the United States since Delmonico's restaurant in New York City. The 80's saw the transformation of the dining scene from the antiquated and stale "Continental Cuisine"of the mid century to something that was fresh and revolutionary. There were many regional centers of culinary innovation in the 80's, each with their own style and ideas, but perhaps none shown brighter or were more widely influential than the California/Nouvelle French Cuisine of which Jeremiah Tower was one of the leading innovators. Jeremiah's ability to create a clear vision of a modern sensibility in his restaurants was based I think, on his deep understanding of classic French technique and freshness, his ability to integrate all of the new food ingredients and ideas that were being spawned in California at the time and his understanding of the desire by the public for a more casual fine dining experience. He also was able to collect and nurture, and promote the ideas of many of the leading culinary talents in the area who still drive the culinary scene in San Francisco to this day such as Mark Franz, Loretta Keller, and many others.
Having enjoyed many meals at Santa Fe Bar & Grill, and at Stars myself during the day, this book for me is a treasure trove of fond memories. Culinary innovation continues to this day, but this book provides a great look at the type of dishes and ideas that started the cooking revolution in California, and the U.S.
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2 of 5 people found the following review helpful By Skimmer on January 18, 2014
Format: Hardcover Verified Purchase
I ordered this on the strength of other reviews, but now that it is here, it seems more to me in the category of a historically interesting cookbook, more a curiosity than actually usable. I am already considering donating it to the library. This is not to knock the innovation of Jeremiah Tower's cuisine. But it seems not only very dated, but the recipes are quite complicated with long lists of expensive ingredients, many of which I never have access to, despite a very large, well-stocked Asian market and other good grocery stores nearby. This is therefore mostly not accessible or appealing to me. I am assuming Tower's creations are so good, that they are now standards to be copied and found across many, many other cookbooks in less complex versions. However, for California cuisine, I have found a lot more to be delighted with in the two San Francisco Chronicles Cookbooks. They give you a wide range of very interesting recipes, and allow you to sample a goodly number of recipes from many of the major California chefs all together in each volume. I consider this quite a bargain (no, Towers is not included here). I can try out enough recipes from a given chef to know if I like his or her recipes, and from there decide if I want a whole volume by that chef. Already each volume is bristling with stickies for recipes I really want to try. At the same time, I also reviewed the New York Times cookbook, from the library (my east coast library doesn't even carry the Chronicles' books!), and was not impressed at all. It was unwieldy, small print, strange organization, and the recipes didn't attract me. I loved the New York Times Chicken cookbook, however. It has to be the best chicken cookbook I have ever seen (I own 2 others).Read more ›
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