American Feast: Great Recipes from Public Television's Greatest Chefs

American Feast: Great Recipes from Public Television's Greatest Chefs

by A La Carte Productions, Julia Child
     
 
This amazing book collects between its covers the recipes of TV Cooking Show Hall of Fame chefs. It is a delight for the taste buds, and a must-have for the kitchen. Imagine a banquet created by your favorite public television chefs: savory appetizers by Martin Yan, a delightful Wild Mushroom and Truffle Risotto by Lidia Matticchio Bastianich, a scrumptious Sesame

Overview

This amazing book collects between its covers the recipes of TV Cooking Show Hall of Fame chefs. It is a delight for the taste buds, and a must-have for the kitchen. Imagine a banquet created by your favorite public television chefs: savory appetizers by Martin Yan, a delightful Wild Mushroom and Truffle Risotto by Lidia Matticchio Bastianich, a scrumptious Sesame Crusted Fish by Paul Prudhomme, an elegant Tournedos of Beef du Barry by Jacques Pepin, and finishing off with a mouth-watering Chocolate-Nut Pie by Nathalie Dupree. And your hostess? Julia Child. Such a feast does exist. An American Feast is the companion cookbook to the three-hour live public television special in which the country's most popular television chefs created one of the greatest progressive dinners of all time. There is something for everyone's palate. You'll find Rick Stein's Mussels with Tomato, Celery, and Saffron Butter; the Two Fat Ladies' Lobster with Latkes; and Graham Kerr's Curried Chicken, Sweet Potatoes, and Bananas Wakaya, among many other wondrous choices. This lavishly illustrated celebration of cooking is divided into five chapters: Starters, First Courses and Side Dishes, Main Courses -- Fish, Main Courses -- Meat and Poultry, and Desserts and Breads. In total, there are 100 recipes from over 35 of America's favorite television chefs. An American Feast is a beautifully illustrated commemorative -- yet hands-on -- cookbook for all those who love good food and appreciate the tremendous talents of the many world-class chefs represented inside. Few books contain such an array of top chefs, each with a different style of cooking.

Product Details

ISBN-13:
9781579595203
Publisher:
Bay Soma Publishing
Publication date:
10/03/2002
Pages:
173
Product dimensions:
8.08(w) x 9.40(h) x 0.54(d)

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