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

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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 ...
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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.
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Product Details

  • ISBN-13: 9781579595203
  • Publisher: Bay Soma Publishing
  • Publication date: 10/3/2002
  • Pages: 173
  • Product dimensions: 8.08 (w) x 9.40 (h) x 0.54 (d)

Meet the Author

Julia Child
Julia Child
Before celebrity chefs like Emeril and Nigella came onto the culinary scene, Julia Child was teaching America how to flambé. When her groundbreaking television program, The French Chef, came into our kitchens, thousands of viewers tuned in to watch Julia flip crepes, blanch beans, and sear steaks, and to hear her signature sign-off: "Bon appétit!"

Biography

If leeks, shallots, and sea salt are available at your local supermarket, you probably have Julia Child to thank for it. At a time when many home cooks had nothing more ambitious in their repertoires than Jell-O salad, Child revolutionized the American kitchen, demonstrating that with good ingredients and a few French techniques, even the novice chef could turn out bistro-worthy dinners of boeuf bourguignon and tarte Tatin.

Child's interest in teaching techniques, rather than simply listing fancy recipes, was evident from her first cookbook, Mastering the Art of French Cooking, which took years of collaboration (with Simone Beck and Louisette Bertholle) and experimentation to write. Craig Claiborne, reviewing the book for The New York Times in 1961, wrote: "Probably the most comprehensive, laudable, and monumental work on [French cuisine] was published this week, and it will probably remain the definitive work for nonprofessionals." He was right -- it's been a top seller ever since.

To promote the book, the Cordon Bleu–trained Child made an appearance on WGBH in Boston. Not content merely to talk about cooking, she brought along eggs, a hot plate, and a whisk, and demonstrated the proper way to make an omelette. The station producers recognized a potential star, and Child's first television show, The French Chef, was born. Soon thousands of viewers were tuning in to watch Julia flip crepes, blanch beans, and sear steaks. Each show ended with her signature sign-off: "Bon appétit!"

Since then, Child has hosted hundreds of television episodes, and her cookbooks have continued to be both inspiring and practical. Volume two of Mastering the Art of French Cooking was followed by titles like The Way to Cook, Cooking with Master Chefs and Julia's Kitchen Wisdom. Child also co-founded the American Institute of Wine and Food, an educational organization devoted to gastronomy. Many top-flight professional and celebrity chefs -- including Alice Waters, Emeril Lagasse, and Thomas Keller -- have cited Julia Child as an inspiration. "My own copy of volume one [of French Cooking] is so worn that the duct tape holding it together looks natural," chef Jasper White once noted.

Still, Child remains best known for bringing good food into the home, where she championed "food as an art form, as a delightful part of civilized life." And though she's expanded her range to include American, Mediterranean, and Asian cuisines, she hasn't been influenced by fad diets or fat phobias. She still cooks with butter and cream. As she told Nightline, "Small helpings, no seconds, a little bit of everything, no snacking and have a good time. I think if you follow that, you're going to be healthy, wealthy and wise."

Good To Know

During World War II, Julia McWilliams served in the Office of Strategic Services -- the forerunner of the CIA -- in Ceylon and China, where she met Paul Child. After the war, the two married and moved to Paris, where Julia Child fell in love with French food. Years later, she could still recount her first meal in Paris, which included oysters, scallops in cream sauce, and duck.

After Child moved from her Cambridge, Massachusetts, house to a retirement community in California, she donated her famous kitchen -- where three of her television series were taped -- to the Smithsonian National Museum of American History.

Child stands tall at a statuesque 6' 2".

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    1. Also Known As:
      Julia McWilliams (maiden name)
    1. Date of Birth:
      August 5, 1912
    2. Place of Birth:
      Pasadena, California
    1. Date of Death:
      August 12, 2004
    2. Place of Death:
      Santa Barbara, California

Table of Contents

Foreword 8
Acknowledgments 11
Introduction: Our Insatiable Appetite for TV Cooks 12
Starters
South Pacific Chicken Satay with Satay Peanut Sauce 20
Lemony Cilantro Chicken Drumettes 22
Chicken Spring Roll with Cucumber Mango Relish 24
Lobster Potstickers 25
Mussels with Tomato, Celery and Saffron Butter 26
Grilled Littlenecks on the Half-Shell 28
Tonnato Dip 28
Hummus Bi Tahini 29
Cheese Balls Stuffed with Olives 29
Country Pate 30
Cheese-Nut Pate 31
Beef Nachos 33
Steamed Pork Siu Mai 35
Herbed Spiced Nuts 35
Warm Olives with Fennel and Orange 36
Pansanella 36
Pico de Gallo, Primo Guacamole 38
Onion Fritters 39
Old-Fashioned Spicy Lemonade 39
Tropical Margarita, Watermelon Margarita 40
First Courses and Side Dishes
Risotto with Wild Mushrooms and Truffles 44
Frittata with Aromatic Herbs 46
Spicy Capellini 47
Sardinian Artichoke Pie 48
Three-Squash Soup with Orzo 49
Corn and Shrimp Chowder 51
Cold White Gazpacho with Grapes 51
Margarita Shrimp Salad 52
Reggae Salad with Pork, Mango, and Orzo 54
Southwest Salad with Black Beans and Corn 55
Tians of Lightly Cured Salmon and Avocado with a Fresh Tomato and Basil Dressing 56
Tomato and Herbed Ricotta Salata Salad 59
Asparagus with Roasted Shallot and Walnut Sauce 60
Green Tomato Fritters 61
Dried Cherry Salsa 61
Oven-Roasted Winter Vegetables 62
Celery Root and Pear Puree 62
Penne au Gratin 65
Vegetarian Fried Rice 66
The Stove-Top Anna 67
Main Courses--Fish and Seafood
Sesame Crusted Fish 70
Roasted Spice Rubbed Striped Bass on a Bed of Chickpeas with a Fresh Tomato Salad 71
Pepper-Encrusted Salmon with Green Sauce 72
Trout Praline 73
Tuna Steaks with Tapenade Coating 74
Red Snapper Fillets with Shrimp, Tomatoes, and Zucchini 76
Mahimahi with Orange and Cilantro 76
Poached Salmon with Noodles, Fennel, and Apple 77
Fillets of Flounder with Pancetta and Beurre Noisette 79
Fillet of Sole with Provencal Flavors 80
Fish Tacos from Baja California 81
Seafood-Smothered Potatoes 82
Hot and Spicy Calamari 84
Lobster with Latkas 85
Crab Boil 86
Dragon Well Shrimp 87
Daufuskie Island Deviled Crab 89
Seared Scallops with Watercress and Lemon Relish 89
Chesapeake Bay Seafood Stew 90
Texas Gulf Coast Jambalaya 92
Main Courses--Meat and Poultry
Tournedos of Beef Du Barry with Sauteed Cauliflower Florets and Potato Miettes 96
Hamburger Brennan 98
Grilled Seven-Bone Steak 99
Triple Pepper Steak 100
Flank Steak with Crispy Polenta and Roasted Shallot Vinaigrette 102
Tangy Peach Short Ribs of Beef 103
Beef and Bell Pepper Stew 105
Stuffed Cabbage with Cranberry Sauce 106
Braised Lamb Shanks with Roasted Shallots and Dried Cherries 107
Lamb Couscous with Tomatoes 108
Rack of Lamb Cote d'Azur-style 109
Grilled Pork Medallions with Watercress Salad 111
Spice-Rubbed Pork Tenderloin in Corn Husks 112
Orange-Glazed Baked Ham with Rosemary 113
Duck in Red Wine Sauce 114
Tamarind-Glazed Roasted Chicken with Apple-Onion-Potato Puree 115
Two-Hour Turkey and Gravy 116
Yogurt Baked Chicken 118
Chicken Bites with Sausages in a Vinegar Sauce 119
Curried Chicken, Sweet Potatoes, and Bananas Wakaya 120
Desserts and Breads
Chocolate-Nut Pie 124
Double Chocolate Pudding 125
Chocolate Raspberry Cheesecake 126
Super Moist Carrot Cake 127
Mango Ice Cream Sandwich with Macadamia Nut Cookies and Tropical Fruit Compote 128
Debbi's Flourless Fudge Brownies 130
Bread Pudding and Whiskey Sauce 131
Creamy Summer Berry and Lemon Gratin 133
Blintzes with Strawberries 134
Roast Caramelized Pears 136
Caramel-Dipped Fruit 138
Lemon Blueberry Pie 139
Kris's Apple Crisp 140
Burnt-Cream Custard with Grand Marnier 142
Coconut Pancakes 143
White Corn Muffins with Green Chilies 145
Irish Soda Bread 145
Chipotle Cheese Bread 146
Small Light Country Loaves 147
Green Onion Cakes 148
Recipe Notes 150
Chefs 152
Credits 158
Index 160
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