A Great American Cook

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

By Bobby Flay (Foreword by); Jonathan Waxman
(Houghton Mifflin Harcourt, Hardcover, 9780618658527, 304pp.)

Publication Date: September 2007

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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 rosé 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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