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Jeremiah Tower's New American Classics Hardcover – October, 1986

4.4 out of 5 stars 5 customer reviews

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Product Details

  • Hardcover: 233 pages
  • Publisher: Harper & Row; 1st edition (October 1986)
  • Language: English
  • ISBN-10: 006181878X
  • ISBN-13: 978-0061818783
  • Product Dimensions: 0.7 x 8.7 x 11.5 inches
  • Shipping Weight: 2.5 pounds
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Best Sellers Rank: #914,245 in Books (See Top 100 in Books)

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Top Customer Reviews

Format: Hardcover Verified Purchase
Everybody is different. I like all kinds of food, but for cooking I would lean toward Marcella Hazan or Nigella Lawson cookbooks or some of the Texas cookbooks of recent years. Having said that, this is still my all time favorite cookbook. If you want to have a special dinner party and try some unique entres, this is a great place to look. He's got every course covered and the photos are enough sell anyone. I haven't had cooked anything from this cookbook that wasn't fantastic. However, I will confess that I have cut some corners on some of the details, like making your own tomato concasse for chili, but that's just a detail.
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Format: Hardcover Verified Purchase
This book is a great snapshot of the contemporary "California Cuisine" that exploded on the dining scene in the 1980's, perhaps the most innovative period in the development of dining in the United States since Delmonico's restaurant in New York City. The 80's saw the transformation of the dining scene from the antiquated and stale "Continental Cuisine"of the mid century to something that was fresh and revolutionary. There were many regional centers of culinary innovation in the 80's, each with their own style and ideas, but perhaps none shown brighter or were more widely influential than the California/Nouvelle French Cuisine of which Jeremiah Tower was one of the leading innovators. Jeremiah's ability to create a clear vision of a modern sensibility in his restaurants was based I think, on his deep understanding of classic French technique and freshness, his ability to integrate all of the new food ingredients and ideas that were being spawned in California at the time and his understanding of the desire by the public for a more casual fine dining experience. He also was able to collect and nurture, and promote the ideas of many of the leading culinary talents in the area who still drive the culinary scene in San Francisco to this day such as Mark Franz, Loretta Keller, and many others.
Having enjoyed many meals at Santa Fe Bar & Grill, and at Stars myself during the day, this book for me is a treasure trove of fond memories. Culinary innovation continues to this day, but this book provides a great look at the type of dishes and ideas that started the cooking revolution in California, and the U.S.
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Format: Hardcover Verified Purchase
I am always interested in the USA cuisine story. Jeremiah Tower's a major player in that creation narrative. Here are the recipes that can be prepared in the classical way that he introduced to the scene.
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Format: Hardcover Verified Purchase
I ordered this on the strength of other reviews, but now that it is here, it seems more to me in the category of a historically interesting cookbook, more a curiosity than actually usable. I am already considering donating it to the library. This is not to knock the innovation of Jeremiah Tower's cuisine. But it seems not only very dated, but the recipes are quite complicated with long lists of expensive ingredients, many of which I never have access to, despite a very large, well-stocked Asian market and other good grocery stores nearby. This is therefore mostly not accessible or appealing to me. I am assuming Tower's creations are so good, that they are now standards to be copied and found across many, many other cookbooks in less complex versions. However, for California cuisine, I have found a lot more to be delighted with in the two San Francisco Chronicles Cookbooks. They give you a wide range of very interesting recipes, and allow you to sample a goodly number of recipes from many of the major California chefs all together in each volume. I consider this quite a bargain (no, Towers is not included here). I can try out enough recipes from a given chef to know if I like his or her recipes, and from there decide if I want a whole volume by that chef. Already each volume is bristling with stickies for recipes I really want to try. At the same time, I also reviewed the New York Times cookbook, from the library (my east coast library doesn't even carry the Chronicles' books!), and was not impressed at all. It was unwieldy, small print, strange organization, and the recipes didn't attract me. I loved the New York Times Chicken cookbook, however. It has to be the best chicken cookbook I have ever seen (I own 2 others).Read more ›
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Format: Hardcover
Features nearly 250 new versions of classic recipes created by the former head chef of Chez Panisse and based on fresh local ingredients available in today's markets . Simplicity is the keynote here, in both technique and ingredients: an ethereally thin fish paillard, requiring only the heat of its serving plate to cook it, is topped with a sauce of ginger, garlic and tomatoes for an understatedly perfect meal, a quickly prepared black bean cake served with sour cream and salsa mkes a unique and memorable accompaniment.
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