You'll find an eclectic mix of recipes and ingredients, as well as recommended substitutes if you can't find what is called for locally.
The recipes include pistachio-crusted grilled rack of lamb; venison with huckleberry sauce; butter-braised lobster; slow-roasted salmon; pompano with roasted pumpkin, vanilla bean and grilled lemon. Mixed in with this restaurant fare are quick recipes for pizza dough, skillet cornbread, skillet pecan pie, crepes and shrimp salad. (USA Today, December 4, 2003)
From the Inside Flap
Celebrating a culinary heritage as rich and colorful as the American landscape, Americas Best Chefs Cook with Jeremiah Tower contains over 100 exceptional recipes, with favorites from each chefs distinctive repertoire. There are fresh twists on the familiar as well as intriguing new flavor combinations and innovations, ranging from a classicwith a differenceBLT (Alain Ducasse) and flavorful Spaghetti with Oven-Dried Tomatoes and Bottarga (Michael Romano) to a delicate Gougères and Winter Green Salad with Apples and Cheese (Odessa Piper) and deceptively homespun Apple and Rutabaga Soup with Maple Syrup (Patrick OConnell). A generous sampling of Towers own recipes and his take on dishes made with his guests on the show are peppered throughout.
As in the PBS series, Americas Best Chefs Cook with Jeremiah Tower reveals how each chefs unique philosophy of foodand lifeis expressed in each dish. From coast to coast, from recipe to recipe, the book is filled with insights on food and flavor that reflect the passion and enthusiasm of chefs talking about their favorite subjecta wonderful resource for every cook who wants to share the recipes and culinary secrets of Americas Best Chefs.