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America's Best Chefs Cook with Jeremiah Tower Hardcover – September 19, 2003

4.5 out of 5 stars 2 customer reviews

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Editorial Reviews


This book introduces readers to award-winning chefs including Charlie Trotter in Chicago; Nancy Silverton and Mark Peel in Los Angeles; Alain Ducasse in New York; Patrick O'Connell in Washington, D.C.; and Odessa Piper in Madison, Wis. It is a companion to the PBS series America's Best Chefs.
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

This companion book to the landmark twenty-six-part PBS series America’s Best Chefs Cook with Jeremiah Tower presents a candid portrait of fourteen James Beard Award—winning chefs as seen through the eyes of Jeremiah Tower, the legendary chef, author, and acclaimed pioneer of American regional cuisine. He takes a fascinating culinary journey around the country, visiting Alain Ducasse, Michael Romano, Gale Gand, Charlie Trotter, Nancy Silverton, and the other celebrated chefs to reveal how they work with ingredients and techniques to articulate a culinary style and sensibility that is uniquely their own.

Celebrating a culinary heritage as rich and colorful as the American landscape, America’s Best Chefs Cook with Jeremiah Tower contains over 100 exceptional recipes, with favorites from each chef’s distinctive repertoire. There are fresh twists on the familiar as well as intriguing new flavor combinations and innovations, ranging from a classic–with a difference–BLT (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 O’Connell). A generous sampling of Tower’s own recipes and his take on dishes made with his guests on the show are peppered throughout.

As in the PBS series, America’s Best Chefs Cook with Jeremiah Tower reveals how each chef’s unique philosophy of food–and life–is 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 subject–a wonderful resource for every cook who wants to share the recipes and culinary secrets of America’s Best Chefs.


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Product Details

  • Hardcover: 224 pages
  • Publisher: Wiley; 1 edition (September 19, 2003)
  • Language: English
  • ISBN-10: 047145141X
  • ISBN-13: 978-0471451419
  • Product Dimensions: 7.8 x 0.8 x 9.4 inches
  • Shipping Weight: 1.8 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Best Sellers Rank: #2,029,162 in Books (See Top 100 in Books)

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Top Customer Reviews

By B. Marold HALL OF FAMETOP 500 REVIEWER on January 21, 2004
Format: Hardcover
This book reprises the Julia Child PBS series with chef Jeremiah Tower taking the place of Ms. Julia in working with a selection of chefs selected by their having won a James Beard award for best chef, best regional chef, or best restaurant, or more than one of the above. Since the selection can in no way be considered all of the very best chefs in the country, I suspect their availability and willingness to participate had a lot to do with the selection.
The book delivers a little more than what I expected in that recipes are arranged by course or main ingredient rather than by chef. This means the book is less a chronicle of the PBS series than it is an aid to the reader in finding useful recipes therein. The chapter titles are:
Snacks, First Courses, and Sandwiches
Salads and Soups
Pasta, Breads, and Grains
Fish and Shellfish
Poultry, Rabbit, and Foie Gras
Basic Recipes
The book begins with a one to two page biography of each chef plus a listing of all awards won by their, cooking, their restaurants, or their books. Charlie Trotter is the hands down winner in this category, as he is probably also the best known name among all the chefs in the book. Tower also provides a one to two page sidebar of thoughts on each chef, primarily what it is like to cook in their kitchens. The TV show and Tower traveled to each chef's restaurant in order to tape each episode.
Tower also provides all the recipes for the pantry preparations such as stocks, sauces, and doughs. To my lights, the techniques for doing the stocks is fussy enough to get good results but not so fussy as to discourage you from doing it.
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Format: Hardcover
Master Tower has inspired my cooking passion since I was an apprentice in 1986 and for Christmas I recieved New American Classics. I still use Tower techniques in my own restaurant.
This book is the best! Not only do we get the master himself, but some of the best chefs in America in cooking harmony. I personally know Frank Stitt, the South's Finest Chef, and love the diversity of flavors and insite this book offers. A master piece from beginning to end. I now have more Tower techniques.
Chef Bob Vaningan
Chef/Owner The Chocolate Cottage Restaurant
Author Cooking in the Deep-South with Chef Bob
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