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Cooking from the Heart : 100 Great American Chefs Share Recipes They Cherish Hardcover – Bargain Price, September 9, 2003
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Since 1984 Share Our Strength has targeted hunger in this country. Of the 33 million people who live with hunger in the US, 40% are children. Most of the adults have jobs. So there's more to Share Our Strength events like Taste of the Nation or the Great American Bake Sale than chefs and food enthusiasts meeting to display taste treats and stuff their faces. This ongoing process raises the millions of dollars that Share Our Strength delivers to programs that combat hunger. Cooking from the Heart is another element is this grand scheme. One hundred chefs have contributed some recipes and their own reminiscences about food in their life. Chefs are often distant, mysterious beings, some with celebrity status, many simply working out their creative demons back in the kitchen. Cooking from the Heart is an outsider's opportunity to peek inside, to get as close as family--if only for a page or two, a recipe or two. But it is telling and worthwhile.
This is a warm book. Heartfelt warmth. And the recipes are terrific for being so personal. Seattle's Tom Douglas, for example, provides Shrimp Remoulade on Molasses Toasts, while explaining that his mother's idea of spicy seasoning was a silver-dollar size piece of onion cooking in a pot roast for 12. Chpaters covering "Starters," "Brunch and Lighter Dishes," "Soups and Stews," "Pasta and Rice," "Seafood, Poultry, Meats," "Salads and Side Dishes," "Desserts"--they are all here. So too are Seeger, Van Aiken, Schlesinger, Boulud, Traunfeld, Milliken, Waters, Bastianich, Yan, Lagasse, and many many more. Like all Share Our Strength projects, a portion of the cover price of Cooking from the Heart will end up feeding the hungry. --Schuyler Ingle --This text refers to an out of print or unavailable edition of this title.
From Publishers Weekly
To support the Share Our Strength anti-hunger agency, 100 of the most notable American-based chefs have contributed recollections and recipes to this fundraising volume. A whiff or taste of food evokes love, hate, comfort or amusement as food heritage and memories are intertwined. Whether of Italian, Jewish, Chinese or any of the other cultures that form the American melting pot, a mother's or grandmother's cooking has always been a display of love. Drawing on the reminiscences of many American food notables, such as Emeril Lagasse, Alice Waters, Daniel Boulud and Thomas Keller, the book offers a format for each chef to provide a dish and its corresponding memory: Gordon Hamersley brings to the table Slow Roasted Duck, in honor of his own wedding; Martin Yan's Home-style Clay Pot reminds him of China before the Cultural Revolution; and Nancy Silverton bakes Coconut Cupcakes for her third-grade son's birthday. Ranging in complexity from Lisa Schroeder's simple Moroccan Poached Halibut to Joyce Goldstein's more complex Chocolate-dipped Custard-filled clairs, many of the dishes are made up of several parts. While sometimes challenging for the inexperienced cook, these components provide additional recipes that are excellent in themselves, for example the aromatic Curried Tomatoes that goes with Susan Feniger's Bombay Chicken. The book's quality recipes will fill the stomach and inspire the inner chef, while providing a delightful read.
Copyright 2003 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
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Unlike a lot of chef-written books, this one tells stories. Funny accounts of travels or mishaps or family members. Really touching tributes to grandparents, mentors, loved ones. And then the recipes themselves make this book a stand out. Try these titles: Brown-butter apple tart, blue cheese grits with wild mushrooms, crab cakes with a fried corn sauce. Or try something incredibly festive: a leg of lamb cooked for three days with a pound and a half of garlic--that's 1 1/2 pounds: marinated for a day, cooked for 7 hours, and rested for a day, resulting in something so tender and aromatic... A wild recipe from Philip Boulot in Portland, Oregon. The book is full of these simmered recipes that fill the house with something that's divine and earthly: Emeril's Sunday pot of bolognese sauce, John Ash's grandmother's beef stew, Suzanne Goin's devil's chicken with mustard and leeks.
Which makes this book sound too strong in the meat department, which isn't the case. Tons of great seafood, lots of homey desserts, and a big range of starters and first courses. It really is a quilt: bright patches from all across America, from every cuisine, from so many great talents. And like a quilt, something to pass on and cherish.
A review, which put me onto the book said, "you know feel-good movies...this is a feel-good cookbook." It's a book to read at the kitchen table while you have breakfast, dreaming up what to cook for dinner. Dreaming of those anecdotes you tell about your own family's favorite meals. It's a fireside book. An emotional book: it about WHY we want to go to the trouble of cooking wonderful things for people we love. It's THE ideal book to give as gift, full of heart.