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


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.

About the Author
Jonathan Waxman first stepped into the culinary scene in 1970 when he retired from his career as a professional trombonist to enroll in the La Varenne cooking school in Paris. After working at the prestigious Chez Panisse alongside Alice Waters, he brought New American cuisine to New York City by opening the restaurants Jams and Washington Park. For his contributions to the culinary world, Jonathan was named one the most influential Americans by "Esquire" magazine. Today, he is the chef-owner of Barbuto, an Italian brasserie in New York City. He resides in Manhattan with his wife and three children.

Tom Steele is a restaurant reviewer for "Fodor s New York" and a cookbook writer whose titles include EVERYDAY ASIAN with Patricia Yeo, A GREAT AMERICAN COOK with Jonathan Waxman, and BURGERS with Rebecca Bent. He lives in New York City.