Yum!: Tasty Recipes from Culinary Greats [Hardcover]

Jeffrey Spear (Author, Compiler), Dara Bunjon (Editor)

Book Description

Publication Date: November 1, 2007

YUM! Tasty Recipes from Culinary Greats" is a collection of 100 wonderful recipes from more than sixty renowned chefs who share their personal favorites. Among the many contributors are Sara Moulton, Nick Malgeiri, Suvir Saran, and Jacques Torres in New York; Roy Yamaguchi, Elizabeth Falkner, Tom Douglas, Susan Feniger, Mary Sue Milliken, and Joanne Weir in the West; Charlie Trotter and Rick Bayless in the Midwest; Nathalie Dupree, Steven Raichlen, Michael Richard, and Jose Andres further south; Susanna Foo in Philadelphia; Jodie Adams and Ana Sortun in Boston; and Susan Hermann-Loomis in France. The recipes are for appetizers, brunches, soups, salads, main courses, vegetables, deserts, and sauces. "YUM! Tasty Recipes from Culinary Greats" also includes a glossary of cooking terms and conversion tables for metric and imperial measures as well as temperatures. It is sponsored by Microplane, manufacturers of a wide range of culinary tools.

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Editorial Reviews

From Publishers Weekly

Commissioned by Microplane, manufacturers of handheld graters and zesters (for the amateur and pro), this recipe compilation showcases Microplane's tools as well as a veritable who's who of cooking and baking, boasting diverse contributions from (and brief bios of) more than 75 cooks, including Rick Tramonto, Charlie Trotter and Rick Bayless, as well as cookbook authors like food scientist Shirley Corriher, baking expert Dorie Greenspan and grillmaster Steven Raichlen (each of whom volunteered a recipe or two, some previously published, for this volume, which profits the National Kidney Foundation). Dishes range from comfort food like Dorie Greenspan's Honey-Orange Pancakes and Tom Douglas's Mom's Crab Dip to elegant, upscale dishes such as Jose Andrés's cleverly deconstructed Caesar salad and Nathalie Dupree's Charlotte of Asparagus and Crab, a stately assemblage topped with orange-laced vinaigrette. As expected, virtually all the recipes call for a zester, but leave room for surprises, like Kat Fukushima's instruction to "finely grate an Altoid" over oysters for a delicate mint flavor. A challenging cookbook, this philanthropic marketing effort offers a wealth of fresh takes on standard dishes, as well as a brief introduction to some of the best chefs and authors working.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

Jeffrey Spear is president of Studio Spear LLC, a marketing and advertising agency in Baltimore and an amateur gourmet chef.

Dara Bunjon is a food author and popular TV cooking personality. President of Dara Does It: Creative Solutions for the Food Industry, she is the former president of the Epicurean Club of Maryland. She lives in Baltimore, Maryland.

Julia M. Pitkin is editor-in-chief of Cumberland House Hearthside Books. The editor and creator of more than thirty cookbooks, she lives in Nashville, Tennessee.

Product Details

• Hardcover: 279 pages
• Publisher: Cumberland House Publishing (November 1, 2007)
• Language: English
• ISBN-10: 1581826168
• ISBN-13: 978-1581826166
• Product Dimensions: 9.2 x 8.1 x 1.3 inches
• Shipping Weight: 2.6 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #1,942,593 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

1 of 1 people found the following review helpful:

5.0 out of 5 stars More than 100 dishes contributed by sixty of the best professional chefs, November 6, 2007

By 

Midwest Book Review (Oregon, WI USA) - See all my reviews

This review is from: Yum!: Tasty Recipes from Culinary Greats (Hardcover)

An impressive collection of kitchen cook friendly, gourmet quality, nutritious and delicious recipes suitable for all dining occasions, "Yum!: Tasty Recipes From Culinary Greats" offers more than 100 dishes contributed by sixty of the best professional chefs in the culinary world who donated their recipes to food author Dara Bunjon and gourmet chef Jeffery Spear as a contribution to the American Kidney Foundation -- who receives the proceeds from the sales of this outstanding cookbook. Beautifully illustrated with color photography showing off not only the finished dishes but the chefs who created them (along with their brief biographies), "Yum!" truly lives up to its title with such offerings as: 'Nora Poullon's Carpaccio with Arugula, Shaved Parmesan & Mustard-Caper Sauce'; Caprial and John Pence's 'Pan-Fried Oysters with Ginger Creme Fraiche and Peppers'; Nick Malgieri's 'Gruyere and Bacton Tart'; Charlie Trotter's 'Cold-Poached Salmon with Hearts of Palm and Tamarind'; and Jennifer Bushman's 'Grilled Salmon Fillets with Lime Ginger Butter', just to name a few! If you only have room enough on your kitchen cookbook shelf for one more, make it "Yum!".

5.0 out of 5 stars recipes are "easy", October 16, 2007

By 

Reader Views "Reviews, by readers, for readers" (Austin, Texas) - See all my reviews

This review is from: Yum!: Tasty Recipes from Culinary Greats (Hardcover)

Reviewed by Irene Watson for Reader Views (10/07)

First of all, 100% of the profits from the sale of "YUM!" by Microplane®, a company that sells zesters, graters, and slicers, go to the National Kidney foundation.

The beginning of the recipe book explains the various graters that are available and the purpose of each one. It also includes a "special ingredients" list to assist the users with ingredients that they may not be familiar with. Looking at the list I learned that Benimousu is purple sweet potato vinegar and that there is such a thing as Pomegranate Molasses. Thinking it was the same as Grenadine, I found out that this is actually a brown, concentrated substance that is tart, rather than sweet and syrupy. There are also conversion tables to help those using the metric system.

There are recipes from over 60 renowned chefs varying from appetizers to soups and salads, to main courses, and, of course, desserts. There is even a section for vegetarians. Furthermore, the book has wonderfully-appetizing photos of the final product, and photos and biographies of the chefs.

I tried several of the recipes, and will certainly be using the recipes in "YUM!" for dinner parties. The "Roasted Balsamic Glazed Chicken" is wonderful! I've never brined a whole chicken before and was amazed how moist the end result was. Be careful with this one and make a tin foil tent early in the roasting otherwise the chicken has a tendency to burn. I served this with "Crunchy Salad with Toasted Hazelnuts." The dressing was light, yet very flavorful. The "Olive Oil Cake" was very rich and had a fruity flavor. A note said it would be if using extra virgin olive oil. I felt the cake was a little too sweet and would attempt to cut back on the sugar next time I make it.

"YUM!" is a must-have recipe book for all culinary lovers and collectors. It's not often we get a concise book with so many easy recipes from the greats. And, I have to stress the fact the recipes are "easy" and all the ingredients are available locally.

Book Received at No Charge