Chef, Interrupted: Delicious Chefs' Recipes That You Can Actually Make at Home

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"For anyone who aspires to restaurant-chef-type food but not the long ingredient lists and interminable cooking directions, here's the perfect book. Melissa Clark retains the spark of genius in the chefs' original time-consuming recipes, but pares them down (interrupts the chefs) to their most essential, simple elements, allowing any cook to create four-star cuisine at home without a staff of sous-chefs, an unlimited budget, and an entire weekend to fritter away. Chef, Interrupted is like taking a cooking class from not one or two but more than
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2005-10-11 Hardcover New SHIPPING BONUS! Many of the books offered as 'New' are pretty marginal but this one will not disappoint! An excellent value! As a BONUS, order this ... book with standard shipping and you will automatically be upgraded to EXPEDITED! (US only) An email when shipped and FREE TRACKING in the US. You can depend on our guarantee of your complete satisfaction! Read more Show Less

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"For anyone who aspires to restaurant-chef-type food but not the long ingredient lists and interminable cooking directions, here's the perfect book. Melissa Clark retains the spark of genius in the chefs' original time-consuming recipes, but pares them down (interrupts the chefs) to their most essential, simple elements, allowing any cook to create four-star cuisine at home without a staff of sous-chefs, an unlimited budget, and an entire weekend to fritter away. Chef, Interrupted is like taking a cooking class from not one or two but more than fifty world-renowned chefs across a broad spectrum of expertise, including seafood with Eric Ripert and dessert with Claudia Fleming, American standouts like Tom Colicchio and Wylie Dufresne, and the international flavors of Norman Van Aken, Bobby Flay, and Marcus Samuelsson." For the past decade, Melissa Clark has made a name for herself by doing one thing very adeptly: making chef's recipes accessible to home cooks.
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Editorial Reviews

Publishers Weekly
A prolific cookbook coauthor and food writer, Clark revises the innovative recipes of top restaurant chefs, hoping to make them easier for nonpros. Her tweaks generally consist of replacing hard-to-find or difficult-to-manage ingredients with more available and user-friendly ones, then condensing steps to reduce preparation time and carefully clarifying more advanced techniques. By deconstructing each dish into its most necessary elements and bypassing fussy flourishes, Clark succeeds in keeping the essence of most of the famous chefs' foods. Home cooks will be delighted by Mushroom Risotto with Truffle Tea Foam based on Marcus Samuelsson's Aquavit recipe, or the Charlie Trotter-inspired Five-Spice-Crusted Tuna with Roasted Carrots and Rutabaga Pur e, or a streamlined version of Eleven Madison Park's Chocolate-Peanut Butter Parfaits with Caramelized Bananas. Though simplified, these are sophisticated dishes that require planning ahead. Prep times are generally an hour or more, and that doesn't include the many ingredients that require chilling overnight, marinating a day ahead of time or a few extra hours of baking. Despite these obstacles, the promise of being able to prepare dishes made famous by the likes of Mario Batali and Alain Ducasse is indeed alluring. Photos. (On sale Sept. 20) Copyright 2005 Reed Business Information.
Library Journal
Since cookbooks written by chefs tend to be complicated, Clark-a James Beard Award winner for The Modern Vegetarian Kitchen (with Peter Berley)-decided to simplify the signature recipes of more than 50 star chefs, including Daniel Boulud, Norman Van Aken, Bobby Flay, and Claudia Fleming. The result is a collection for adventurous home cooks willing to try their hands at dishes like Fresh Handkerchief Pasta with Zucchini Puree, Mint, and Eggs; Soft-Shell Crab with Pickled Watermelon, Arugula, and Feta Salad; and Fresh Fig Tart with Parmesan Ice Cream. Although the recipes are clear and include tips from the chefs and the author, some of the preparation times are underestimated-e.g., 30 minutes to prepare Black Pepper Ice Cream with a Bing Cherry Compote (not counting the time it takes to pit the cherries). All the same, a recommended purchase for libraries with sophisticated cooks who dream of cooking with Eric Ripert at Le Bernardin! (Index not seen.)-Christine Bulson, SUNY at Oneonta Lib. Copyright 2005 Reed Business Information.
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Product Details

  • ISBN-13: 9781400054404
  • Publisher: Crown Publishing Group
  • Publication date: 10/11/2005
  • Pages: 272
  • Product dimensions: 7.62 (w) x 9.40 (h) x 1.05 (d)

Meet the Author

Melissa Clark
Melissa Clark is the author or coauthor of sixteen cookbooks, including The Last Course with Claudia Fleming, East of Paris with David Bouley, and The Modern Vegetarian Kitchen with Peter Berley, which won awards from both the James Beard Foundation and the International Association of Culinary Professionals. She has written about food in dozens of magazines and newspapers. She lives in Brooklyn.
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Read an Excerpt

Chef, Interrupted

By Melissa Clark

Random House

Melissa Clark
All right reserved.

ISBN: 1400054400

Chapter One

The sheer culinary adventure of cooking a sublime dish from a top chef's cookbook can be an exhilarating challenge. Often, though, right around the point where you're faced with reducing a single component of one sauce for two hours, you begin to wonder if the challenge is just a bit too daunting. What's a home cook without a staff of sous-chefs to do?

Chef, Interrupted supplies an inspiring answer. Award-winning food journalist, cookbook author, and emerging food personality Melissa Clark takes complicated chef's recipes and whittles them down to the basics-miraculously, without sacrificing any flavor. These wonderful dishes-pastas like Eric Ripert's Spicy Linguine with Sauteed Baby Squid and Chorizo, vegetables such as Jimmy Bradley's Quick Saute of Zucchini with Toasted Almonds and Pecorino, and fish including Wylie Dufresne's Halibut with Smoked Mashed Potatoes and Red Pepper-transform mere ambition into real food on your table, with more success than you would have thought possible.

This recipe below for Tagine of Lamb Shanks with Prunes, Ginger, and Toasted Almonds inspired by Chef Andrew Carmellini of Cafe Boulud will begin your tour of some of the world's best restaurants from the comfort of your own kitchen.

Tagine of Lamb Shanks with Prunes, Ginger, and Toasted Almonds

Unlike the happily and decidedly French restaurant Daniel, where chef Daniel Boulud serves his take on the classics, Cafe Boulud, his more casual restaurant uptown, espouses a more global perspective. Former executive chef Andrew Carmellini used ingredients and techniques from around the world, which he melded with Daniel's refined European sensibility. For instance, in this tagine, Andrew uses a cross-cultural mix of Middle Eastern and North African seasonings, from herbaceous zahtar to sesame seeds and almonds, as well as the subtle, intriguing flavor of Earl Grey tea. He serves it with a rather French garnish of caramelized artichokes with carrots and onion, but it's not essential to the dish. However if you feel like making it, it is fitting and delightful, so I've included it in a sidebar.

Preparation Time: 1 hour and 20 minutes, plus 2 to 2-1⁄2 hours braising
Serves 4

Spice Mix

• 1-1⁄2 teaspoons Jordanian zahtar (see Melissa's Tips)
• 1 teaspoon ras al hanout (see Melissa's Tips)
• 1 teaspoon hot paprika
• 1 teaspoon freshly ground white pepper
• 1⁄2 teaspoon coarse sea salt or kosher salt

Lamb Shanks

• 2 tablespoons extra-virgin olive oil
• 4 lamb hind shanks (about 3 pounds total)
• 1 onion, coarsely chopped
• 1 carrot, peeled and coarsely chopped
• 5 garlic cloves, peeled and left whole
• One 2-inch piece of fresh gingerroot, peeled and sliced
• Coarse sea salt or kosher salt and freshly ground white pepper
• 1 tablespoon tomato paste
• 1 large tomato, diced
• 1 tablespoon all-purpose flour
• 3 cups unsalted veal or lamb broth, or low-sodium beef broth
• 2 sprigs of fresh thyme
• 2 Earl Grey tea bags
• 8 dates, pitted


• 24 pitted prunes
• 2 tablespoons golden raisins
• 2 tablespoons sesame seeds, toasted (see Melissa's Tips)
• 2 tablespoons toasted sliced almonds
• Caramelized artichokes (optional)

Caramelized Artichokes (optional--serves 4)

• 3 tablespoons extra-virgin olive oil
• 3 fresh artichoke hearts, cleaned, each cut into 8 wedges
• 1 onion, thinly sliced
• 1 carrot, sliced on the bias 1⁄4 inch thick
• Coarse sea salt or kosher salt and freshly ground black pepper

1. Preheat the oven to 400°F. In a small bowl, combine all the ingredients for the spice mix.

2. In a roasting pan or Dutch oven over high heat, warm the olive oil. Season the lamb shanks all over with some of the spice mix. When the oil is very hot, add the shanks and brown well on all sides, about 20 minutes total. Transfer the lamb to a plate for the moment and lower the heat under the pan.

3. Add the onion, carrot, garlic, and ginger to the pan, season with salt and pepper, and cook, stirring, for 3 to 5 minutes, until the vegetables are lightly browned. Stir in the tomato paste and tomato and cook for 2 minutes more. Add the flour and cook, still stirring, for 1 minute. Return the lamb shanks to the pan, pour in the broth, and add the thyme. Bring to a boil, cover with a lid or a piece of foil, and transfer the pan to the oven. Braise, basting every 20 minutes or so, for 2 to 2-1⁄2 hours, until very tender.

4. In a small saucepan, bring 2 cups of water to a boil. Remove from the heat and add the tea bags. Cover and infuse for 5 minutes, then discard the tea bags. Soak the dates in the tea until they are soft, about 5 minutes. Drain the dates, reserving the tea to use for the garnish. Puree the dates in a food processor or blender.

5. When the lamb is finished braising, stir in the date puree. Transfer the lamb shanks to a warm platter and place the pan over high heat. Reduce the liquid by half, about 10 minutes. Season with some of the spice mixture and salt and pepper, then strain over the lamb shanks.

6. To prepare the garnish, bring the reserved tea to a simmer and add the prunes and raisins. Let them plump off the heat until softened, about 5 minutes. Drain and then roll the prunes in the sesame seeds. Serve the tagine topped with the prunes, raisins, and almonds. Garnish with Caramelized Artichokes, if using.

7. Caramelized Artichokes (optional): In a large skillet over medium heat, warm the olive oil. Add the artichokes, onion, and carrot, season with salt and pepper, and cook, stirring regularly, for about 10 minutes, until the vegetables are well caramelized and the artichokes are fork-tender.

Melissa's Tips

Zahtar is a spice mix that varies in its components depending upon whether you are talking to cooks in North Africa, Turkey, Syria, Jordan, or Iran. The Jordanian mix usually includes sesame seeds, thyme or marjoram (or zahtar, an herb very similar to thyme), and sumac, a tart red spice, and it is used on meats. Look for it at Middle Eastern markets or order it from Penzey's Spices (800-741-7787;

Ras el hanout is a Moroccan spice mix that includes a variety of sweet, savory, and hot spices, including cinnamon, nutmeg, ginger, cardamom, cumin, pepper, cayenne, and sometimes dried lavender. It can be found in Middle Eastern and gourmet shops or you can order it from Kalustyan's (800-352-3451;

Sesame seeds can be bought hulled or unhulled-the unhulled ones are a little bigger and browner and have more crunch, but you can use either here. Just make sure your seeds taste fresh, with no bitter, rancid aftertaste, since seeds are high in oil and can go bad after a few months. Store fresh sesame seeds in a cool, dry place and toast them to bring out their flavor and enhance their crunch. The easiest way to toast the tiny seeds without the risk of forgetting them for a second and burning them is to toss them continuously in a dry pan over medium heat until fragrant and lightly browned, about 3 minutes. Immediately transfer the seeds to a plate to cool.

At Cafe Boulud, this recipe is served in tagines, which are Moroccan lidded serving dishes with little chimney-type tops, traditionally used for stews.

Of course, you can serve this in any warmed dish. But if you happen to have a collection of tagines or other lidded dishes (even a soup tureen!) it's lovely to bring the covered dish to the table and open it with a flourish, releasing the fragrant steam to oohs and aahs.

Chef's Tip

If you prefer to make this recipe a day in advance, the flavors will benefit from resting overnight in the fridge, and you will be able to easily remove the fat once it has hardened at the surface. After skimming, reheat the pot in a 350°F. oven for about 1⁄2 hour or give it a gentle simmer on the stove, then proceed with the garnish.

Excerpted from Chef, Interrupted by Melissa Clark Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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  • Anonymous

    Posted December 6, 2005

    The Chef Whisperer

    This is a chef cookbook without the heartache. It's got at least two 'wows' going for it - it's a very broad sampler of of great chef recipes, and it makes innovative dishes accessible to those of us who don't have 2 days to build a sauce. Chef Interrupted is full of inventive recipes that an employed person, with a decently-equipped kitchen and a good supermarket, can make with total success. The recipes are startlingly delicious. Steak with spiced coconut sauce? Tomato and watermelon salad with ricotta?? Rosemary polenta pound cake??? I was attracted to the weird stuff first, and it was simple and delicious to make. I can tell you my girlfriend was delighted. I'm a decent cook though not an adventurous one, and this book's an inspiration. There are more conventional dishes too, and I'm getting new ideas from each one. I thought the shortcuts might dull the food down, but generally they allow the core idea of the dish to come through even stronger. I haven't found a clunker yet. It's such fun to try the new stuff that I'm cooking at home more just so I can see what happens next. When chefs do cookbooks they go to dizzy heights I can't always follow, and speak a language I only half understand. Clark teases out their passion and motives and translates them without dumbing them down. The notes are practical and amusing. She has a genius for catching the spark and essence of both the chef and the dish. Even the cover photo shows this (though you don't totally get it till you see the photo on page 265). If The Babbo Cookbook makes you the famished fly on the wall of Batali's kitchen, then Chef Interrupted flies you to forty kitchens where a charming and brilliant interpreter helps you get your hands on some real food. Yum!

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