Inspired by Ingredients: Market Menus and Family Favorites from a Three-Star Chef (Hardcover)

~ (Author), (Author), Quentin Bacon (Photographer) "To me, the first day of spring isn't March 21..." (more)
Key Phrases: medium heal, horseradish oil, dusting work surface, New York, Creamy Lemon Vinaigrette, New Jersey (more...)

Editorial Reviews

Amazon.com Review

Asked what they want of a chef's cookbook, most readers would reply, good contemporary recipes I can actually make at home. This seemingly simple requirement can sometimes be lost in the rush to deliver signature dishes that serve to support or further reputation. Fortunately, that isn't the case with Inspired by Ingredients by Bill Telepan, chef at Manhattan's JUdson Grill. Noted for his fresh, direct cooking, Telepan gives readers 80-plus recipes for a wide range of year-round dishes. Emphasizing the need for really fresh ingredients, and organized by seasonal menus to support that contention, the book offers formulas for traditional fare like pea soup and coconut cake, as well as original dishes including Pan-Fried Trout with Baby Spinach, Bacon and Balsamic Vinegar; Roasted Acorn Squash with Hazelnuts and a Ham and Parsley Salad; Pasta with Mushrooms, Arugula and Peas; and The Chicken, a simple, savory JUdson Grill specialty. Included also is wise counsel like "if it tastes good it'll look fine," plus Thanksgiving and vegetarian menus. Sweets, such as Concord Grape Tart, Pear-Pecan Hamantaschen, and Sticky Fudge Pudding, are equally attractive. The book stands out for its direct and easy-going approach and, above all, its good taste. With photos, ingredient notes, and short biographies of local suppliers, whose provisions help to make Telepan's food as good as it is. --Arthur Boehm

From Publishers Weekly

With this lovely collection of seasonal recipes, it's easy to see why Telepan is one of the East Coast's most acclaimed proponents of market-based cooking. Though Telepan's New York restaurant Judson Grill recently closed, his lushly illustrated book is a fitting testament to the generous spirit and kitchen artistry that have set him apart as a contemporary chef who still puts food before celebrity. Organized by season—including a "year-round" section—the recipes reflect a working chef's emphasis on technique, with their painstaking approach to ingredient prep and "assembly." The only drawback is the crushing amount of information presented: the detailed instructions are interspersed with tributes to local farmers, essays on favorite ingredients, and wine advice. However, food lovers of all experience levels will discover that Telepan's book improves with repeat visits. He is sure to inspire home cooks with menus ranging from spring's Pea Ravioli with Mascarpone Cheese and Basil-Mint Pesto to autumn's Cabbage and Potato Soup with Kielbasa and Sweet Hungarian Paprika. Telepan's cooking reveals his many influences, from French master Alain Chapel to New York guru Alberto Portale, combined with his New Jersey childhood and Hungarian roots. The result is a passionate approach to food that is at once personal and authoritative, making his book one to treasure. Photos.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Product Details

• Hardcover: 368 pages
• Publisher: Simon & Schuster (October 26, 2004)
• Language: English
• ISBN-10: 0743243870
• ISBN-13: 978-0743243872
• Product Dimensions: 9.2 x 7.5 x 1.1 inches
• Shipping Weight: 2.1 pounds
• Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)
• Amazon.com Sales Rank: #894,950 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

2 of 3 people found the following review helpful:

5.0 out of 5 stars Telepan is an immense talent, June 16, 2007

By	C. Todaro "chazzt" (Rocky Point, NY United States) - See all my reviews (REAL NAME)

What an angry fellow who wrote that previous review. All over the map and yet nothing to say.

Why buy cookbooks, dude? Hasn't it all been said and done already? Don't write us any more reviews of cookbooks then, please.

As for Bill Telepan, just go eat at his new restaurant in Manhattan, simply called "Telepan". An amazing place to eat.

I for one was interested in what Bill had to say about cooking after eating at his fabulous new restaurant and previously at "Judson Grille" where he previously worked.

And you want to know something else? Bill is an extremely likeable, down to earth guy.

9 of 25 people found the following review helpful:

4.0 out of 5 stars Another New York chef's Cookbook. Yawn., November 25, 2004

By	B. Marold "Bruce W. Marold" (Bethlehem, PA United States) - See all my reviews (TOP 50 REVIEWER)    (REAL NAME)

`Inspired by Ingredients' is by a wannabe New York City celebrity chef Bill Telepan, assisted by major culinary assistant writer Andrew Friedman. The author extols fresh seasonal cooking, graduated from the Culinary Institute of America, has staged with major American and French star chefs, and organizes his dishes by season. Alert the media! My hackneyed sarcasm here is based on the fact that this book is so much about nothing new. On top of these tired assets, there is the fact that Telepan assisted in restaurants under both Daniel Boulud and Albert Portale. As I already own a half dozen books by these major chefs who are known for both the skill and innovation in their recipes, so why do I want a book by one of their apostles? I will be really happy when restaurant chefs gild their books with praise for using fresh ingredients and for extolling their illustrious career path and success with important reviewers such as Ruth Reichl or the Michelin guide. Both of these are legally purely circumstantial when it comes to how good their cookbook may be.

There are some things in Telepan's book which redeem the picture of mediocre copycat painted in the previous paragraph. The first evidence of quality is co-author Andrew Friedman. Friedman is credited with assisting in the writing of Albert Portale's books, but he was also co-author on Tom Valenti's two books, both of which I found to be of a high quality in writing and recipe composition. The second is the fact that Telepan's family background is Hungarian and several of his recipes are interpretations of classic Hungarian dishes. This may not mean much to a person with an Italian or French or Spanish, or even German or English heritage, but to us poor scions of Hungarian grandparents, this means a lot. The index to this book cites four (4) Hungarian influenced dishes. These are an apple pie with caramel sauce, a cabbage and potato soup with kielbasa, cabbage and noodles, and lemon-poppy seed bars. After my initial anticipation upon reading about the Hungarian influence, I was really disappointed to find but four Hungarian influenced dishes, two of which are desserts and one of which is not really a recipe from an accomplished chef, but just a contrived interview between chef and Hungarian mother about how she makes the dish. In contrast, there are ten (10) recipes based on Italian influences. I really don't need another book by a New York chef with Italian influenced recipes. I can get all I want on this theme from Mario Batali, Rocco DiSpirito, and Tom Colicchio. At least they are Italian.

I did find one other thing to interest me, in that the chef-author includes a lot of recipes for fresh peas, which happens to be one of my favorite vegetables, and, he has several good tips on getting the best from this ingredient. Otherwise, most of his tips, such as how to find the best point at which to trim asparagus and how to do a perfect hard-boiled egg seem pretty tired to anyone who dotes on the Food Network or has read more than two good general cookbooks. Note that the author makes heavy use of some very uncommon ingredients such as ramps, fresh morels, and purslane. My generally very well stocked megamart has never carried any of these ingredients, and since I live 90 miles from the Union Square market, I have a hard time determining where I may find these ingredients. Also, the book's design and photography have nothing whatsoever to distinguish it from a good buy from the discount stacks. As even Alfred Portale's books have found their way to the discount lists, I do not expect much from this book. I am inclined to believe Simon & Schuster simply decided not to commit many resources to this project.

My final comment is that these recipes are well written, quite obviously tasty (the amount of heavy cream in play alone will guarantee this), and are well chosen for anyone who does not already own 300 cookbooks. If you are especially fond of cookbooks by New York chefs and already own the collected works of Eric Rippert, Alfred Portale, Tom Colicchio, Daniel Boulud, David Bouley, and Tony Bourdain, this book will fit right in.