Customer Reviews

The New American Chef: Cooking with the Best of Flavors and Techniques from Around the World

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Unlike the first reviewer of this book, I had no preconceived notions of what The New American Chef "should" or "shouldn't" be. When I recently picked it up, what I found was a surprisingly fresh and insightful look at the subject of international flavors and techniques and how they are influencing today's (and tomorrow's) idea of American cuisine. This is a tribute to the authors' increasingly well-known reputation for going places no other food writers have gone before (and readers of Culinary Artistry won't have to ask what I mean by that!). By their own admission (on p. xiv), the authors' goal "was not to take a comprehensive, encyclopedic approach to these 10 cuisines...Rather, to share some of the underlying tenets each one has to offer." I've never read another cookbook that took on this challenge, and certainly none has so insightfully.

In The New American Chef, the authors manage to "deconstruct" the underlying essence of each of the 10 cuisines they profile. In other words, what makes Japanese cuisine unique? To the authors, it is the cuisine's extraordinary emphasis on seasonality. What makes Italian cuisine unique? The Italian sensibility when selecting ingredients. And so on through Spanish, French, Chinese, Indian, Mexican, Thai, Vietnamese and Moroccan cuisines. Then each chapter underscores that central lesson by providing insights and guidelines and recipes from some of the world's best-respected experts on each of those cuisines (e.g. Mario Batali and Lynne Rossetto Kasper on Italian; Daniel Boulud, Alain Ducasse, and Hubert Keller on French, etc.). The chapters are not cookie-cutter in structure, obviously, because each chapter focuses on a different aspect of cuisine. So there may not be an emphasis in "the order of a menu" in every single chapter, but that is clearly because it is not an important aspect of certain cuisines (for example, Asian cuisines which are served family-style, rather than as a series of courses). Instead, they take about 30 or 40 pages per cuisine to focus in on what makes it unique, and what lessons the reader can take away from that cuisine to apply in their own kitchens, no matter what they're cooking. And I've already taken away useful lessons on working with spices (the focus of the chapter on India) and with chilies (the focus of the chapter on Mexico).

This book is not perfect. The reproduction of the black & white photos in my copy of the book appeared uneven. And some fascinating topics are touched on so briefly that I would have hoped to read much more about them. But I agree with Union Square Cafe chef Michael Romano's comment on the book's back cover that this is truly a "groundbreaking" book for its unique emphasis on distilling the insights and lessons of an incredible array of leading experts. And I'm consoling my frustrated desire to read more about certain subjects with the incredible suggestions for further reading on each of the 10 cuisines provided at the end of every chapter, which in itself may be worth the price of the book.

I highly recommend this book for the intelligent reader who wants to gain either a broad-brush overview of the principles underlying these 10 particular cuisines, or leading experts' astute insights into how to make your own cooking even more flavorful and technically expert through applying these ideas in your own (professional or home) kitchen.

I have always been stressed about how to create a meal for guests. The New American Chef has changed my life. Beautiful and varied recipes with simple suggestions on presentation has made me a confident chef (dare I call myself by this name) and entertaining a joy. I gave this book to everyone for the holidays from kids going off to their first apartments, newlyweds, my parents, clients and my eleven year old son (who then asked for a kitchen tool as a holiday gift). We love to try the recipes and the book is written in a way that makes you realize why the cooking channel is true entertainment. It reads like an ambrosia of short stories.

Andrew and Karen are at it again! After writing excellent, provocative works such as two of my favorites: Becoming a Chef and Culinary Artistry, combine again to research and bring together this impressive volume sketching out the emerging New American Chef. Words like fusion and New World and other concepts seemed to fall short of what they were trying to get at, so this concept: New American Chef showcases ten world cuisines which bring there own philosophies and emphases and ingredients and techniques to these United States to combine with our burgeoning wealth of culinary talent to produce this wonderful new cuisine which this book showcases.

I can remember becoming first interested in high school when taking a date out on that impressive prom meal when gourmet was specific dishes, e.g. Steak Diane, etc. But now, there is such a wide variety of everything, with so many more choices of not only dishes, but cuisine specialty houses and more. This book gets to that. The mixture of cultures and global reach has brought us to this melting pot concept of gourmet. Here there are ten major world cuisines: Chineese, French, Mexican, Indian, Spanish, Moroccan, Italian, Thai, Japanese, Vietnamese. Each of these is represented by its approach, similarities and specialties, then a representative recipe sampling.

While there is ample opportunity here to learn more about cuisines I'm already into: French, Moroccan, Italian, Mexican, Chineese, Japanese; there is certainly opportunity here to explore some new cuisine such as Thai, Indian, etc. although I'm not all that enthralled with them in my experience so far.

And just that is the beauty here, one doesn't have to be excited about all ten, or the majority of them. There is so much here to be learned and experimented with. The standards of each are explemfied in all: balance, aroma, harmony, seasonality, etc.

Recipes that caught my attention to make include: Deep-Fried Fillet of Trout(Masu no Agemono); Shrimp in "Crazy Water" (Gamberoni al'Acqua Pazza); Barcelona-Style Flounder with Raisins, Nuts, Lemon Butter and Anise; Cherry Gratin (Gratin aux Cerises); Maine Lobster Tail on Salsify with Pinot Noir Sauce, Vanilla Oil, and Crispy Leeks; Rock Candy-Ginger Short Ribs; Chile-Orange Cold Noodles; Braised Lamb Shanks with Masala Raan;Guajillo-Spiked Pork-and-Potato Tacos (Tacos de Puerco y Papas al Guajillo; Salmon Panang (Grilled Salmon in a Creamy Red Curry Sauce); Quail Bisteeya;Chicken Tajine with Prunes; Couscous Mango Mousse.

Many of the contributors are already great culinary friends and inspirations to millions: Batali, Bayless, Boulud, Feniger, Vongerichten, Wolfert to name a few. I'm sure many of the others will go on to such fame and become regular fixtures in this growing, wonderful world of cuisine.

With each cuisine there is ample background text as well as cookbook and other reference suggestions. No color photos, just the author's usual nice contrasty B&W but with unbelievably good text for chefs both pro and amateur.

This is definitely one to grow and have fun with. It proposes one choose a cuisine direction and then gives advice on that pursuit. An unusual and welcome addition and approach.

I had already thought that THE NEW AMERICAN CHEF was one of the best books I read all year. I subscribe to the authors' enewsletter, and just read that this book was mentioned as one of the best books of 2003 in a number of publications, including by Gael Greene of NEW YORK, Kathie Jenkins of THE ST. PAUL PIONEER PRESS, Carolyn Jung of THE SAN JOSE MERCURY NEWS, Marilyn Marter of THE PHILADELPHIA INQUIRER, William Rice of THE CHICAGO TRIBUNE, Bart Ripp of THE TACOMA NEWS TRIBUNE, Cheri Secard of FABULOUSFOODS.COM, MURIEL STEVENS of THE LAS VEGAS SUN, and Marion Sullivan of THE CHARLESTON POST AND COURIER. Great minds think alike!!

"The New American Chef" is a brilliant concept, brilliantly executed by award-winning authors Dornenburg and Page: Take some of the brightest minds in the culinary world today and have them provide a shorthand approach to the cuisines in which they are expert. The result is a Who's Who of Cooking sharing fascinating insights into the flavors, techniques and "gestalt" of 10 different cuisines: Rick Bayless and Zarela Martinez on Mexican cuisine, Lynne Rossetto Kasper and Mario Batali on Italian cuisine, Paula Wolfert and Rafih Benjelloun on Moroccan cuisine, and dozens of other experts on seven other cuisines (Japanese, Spanish, French, Chinese, Indian, Thai, and Vietnamese). The authors' approach to singling out and articulating the essence of each cuisine is also a breakthrough contribution to understanding both the differences and the similarities among various cuisines. I'd never previously thought about the similarities between, for example, Japanese and Spanish cuisines, or French and Chinese cuisines - an insight that has the power to change one's approach to cooking. With my copies of the International Time-Life series gathering dust on my bookshelf, I'm delighted to have this captivating new single-volume reference to turn to for insight, inspiration, and incisive modern recipes.

"The New American Chef" cookbook is a GEM. Cooking is a passionate hobby for me and my husband, and so far, I have given this book for two birthdays and now have bought numerous copies as holiday gifts. The 2 birthday recipients loved it so much, they went out and bought copies for holiday gifts as well.

What a great idea to combine so many flavors and techniques from around the world - it's as if the book itself is perfectly "seasoned".
So many wonderful recipes and spices abound that it's difficult to distinguish any one section of the book, but please know it's stellar from beginning to finish. A must buy for anyone who loves cooking and food, as well as the quintessential gift idea.

Bravo!

If you like to cook and like international foods, this is THE cookbook for you. Not only do you get interesting recipes, you get clear explanations of the techniques and ingredients that lie behind different cuisines of the world. Even if you are already quite familiar with certain cuisines (say French or Italian), it's fascinating to see how they compare in design and execution with others (say Indian, Thai or Moroccan). A very logical and helpful approach to cooking that is also great fun. Looking forward to the sequel!

What a wonderful palette of cultures and ethnic cuisines from around the world. It is evident that Dornenburg and Page have done their research and study of the best chefs on the globe. They provide the reader with the ingredients and tools necessary to create a delicious meal from scratch. I give this book my highest rating!

At last, a book that demystifies international cooking! What I love most about travel is the chance to try new foods. New York City offers restaurants with international food on every corner, but I like to cook. As soon as I heard about this book, I had to have it. "The New American Chef" explains everything I need to know about my favorite cuisines: a how-to on the confusing array of international ingredients, simple steps on the fundamentals of each cuisine, and terrific recipes. The superb writing and clear format make this book a joy to own!

A global primer, organized by country, this book features some of the country's most renowned chefs discoursing on technique and ingredients and offering some of their signature recipes, like Daniel Boulud's Short Ribs Braised in Red Wine, and Barbara Tropp's Steamed whole Fish with Seared Scallions, and Julie Sahni's Shrimp Madras-Style.

The 10 countries featured are Japan, Italy, Spain, France, China, India, Mexico, Thailand, Vietnam, and Morocco. Each chapter begins with the basics: principles of the cuisine, major ingredients and pantry staples, tools and cooking techniques. Numerous voices contribute opinions and recipes throughout (recipes are headed with chef's name), and occasionally there is even a bit of conflict. Mario Batali, for instance, uses only imported Italian tomatoes while Lynne Rossetto Kasper finds the imports "disappointing."

There are 100 recipes, but the real savor here is the opinionated, enthusiastic teaching. Black and white photos showcase the personalities at work. This is a staple of the cookbook shelf, for cooks of all levels.