A Great American Cook

A Great American Cook Cover

A Great American Cook

Recipes from the Home Kitchen of One of Our Most Influential Chefs

By Jonathan Waxman; John Kernick (Photographer); Tom Steele

Houghton Mifflin, Hardcover, 9780618658527, 286pp.

Publication Date: September 12, 2007

Description

Renowned chef Jonathan Waxman knows that becoming a great American cook starts at home here he shares methods for recipes you can pull together with just a few ingredients.

Widely recognized as one of the fathers of New American cuisine, Jonathan Waxman knows how to make magnificent food from just a few ingredients, roasting eggplants and red peppers for an intensely flavored soup or tossing asparagus with oranges and hazelnuts for a refreshing first course. His vision is bold, but strikingly unpretentious: many of the dishes in "A Great American Cook" like the Shrimp BLT, Crispy Chicken and Goat Cheese Burritos, and Gingerbread with Brandied Plums are free-spirited plays on classics, and his less is more philosophy animates suppers like flash-seared scallops on caramelized onions and chicken cooked under a brick with a sauce of rose wine, bacon, and peas. From a versatile vegetable dish that goes with nearly every main course to handmade pastas with delicate sauces to a foolproof way to cook salmon, Waxman gives you all the techniques and recipes you need for simple, sophisticated cooking at home.

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