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Overview
Featuring more than eighty recipes and full-color photography throughout, Good Stock weaves together memoir and cookbook in a beautiful and engaging package. It is the story of Sanford D’Amato’s journey from young Italian kid who loved to cook to unknown culinary student with a passion for classical French cuisine to a James Beard Award–winning chef and restaurateur. Through D’Amato’s experience opening Sanford, one of the highest-rated restaurants in America over the past twenty years, Good Stock also tells the tale of America’s embrace of fine dining and its acceptance of chefs as master craftsmen.
Readers of Good Stock will come to believe, as D’Amato does, that to create great food, it doesn’t matter if you’re preparing a grilled hot dog or pan-roasted monkfish—what matters is that you treat all dishes with equal love, soul, and respect, and try to elevate each dish to its ultimate level of flavor. Good Stock combines Midwestern charm with international appeal as the perfect book for aspiring chefs, culinary students, and foodies everywhere.
“If you are going to get one cookbook this year, get this one. If you are going to read one memoir this year, read this one . . . a full measure of his wit and love for food and people.” —Janos Wilder, James Beard Award–winning chef
“D’Amato is able to make these recipes meaningful to the reader. The result is a warm, compelling memoir that will bubble over into home kitchens everywhere.” —Isthmus
Product Details
ISBN-13: | 9781572847286 |
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Publisher: | Agate |
Publication date: | 11/24/2020 |
Sold by: | Barnes & Noble |
Format: | eBook |
Pages: | 432 |
Sales rank: | 65,943 |
File size: | 8 MB |
About the Author
Read an Excerpt
It was quite a few years before I saw Julia Child again (in person) after Le Veau d’Orabout 15 to be more precise. It was six months into our first year at Sanford, and I was a cofounder of the original American Institute of Wine and Food (AIWF) chapter in Milwaukee. We had planned a series of events, and the main part of the festivities, scheduled for September 4 to 7 of 1990, was to accompany Julia around the state to showcase the bounty of Wisconsin. Her first visit to the state was to conclude with the chapter’s inaugural dinner at Sanford on her last night.
After several days of stops around the state, we were humming along on the return flight when Julia’s aide, Gabrielle, called me to the jet’s window.
Sandywhat is that?” she asked.
I peeked out. Oh my God! It’s the Wienermobile! This is great! They sent the Wienermobile to pick us up!” I was enraptured, until Gabrielle replied, I don’t think so.”
A flush of fear crossed my mind. Would this be the second time I missed the Wienermobile?
When I was about five years old working (hanging out) at my dad’s grocery, the Wienermobile used to make unannounced stops at local stores to promote their products. As it pulled up in front of our store, I jumped up on the front radiator to look out the window and saw the door rise. Out strode Little Oscar, all four and a half feet, dressed in his signature floppy-hatted chef outfit. He was headed for our front door when I panicked and ran screaming to the back room of the store. The rest of the neighborhood kids got a tour of the Wienermobile along with complimentary official wiener whistles. I always regretted missing my chance.
It seemed like the sun rose, as Julia leaned toward the window and said, I think I’d like a ride in that wiener bus.” Julia, where have you been all my life? And so transpired as surreal an experience as I’ve ever had: riding down I-94 in the Wienermobile with Julia Child, as the Oscar Mayer theme song blasted through the interior and exterior speakers. We blew along with our de rigueur wiener whistles, as drivers in passing cars honked and waved.
As we pulled up to our destination, the Pfister Hotel, a large, wiener-curious crowd had already gathered, and as the DeLorean-style flip-up door rose, Julia majestically strode out it was a vision of worlds colliding. The crowds, with their gaping mouths, surely thought this was the largest chef that had ever walked out of the Wienermobile. I think the aura of the Wienermobile even won Gabrielle over.
The most inspirational part of being with Julia for that trip was watching her passively educate everyone around her with the intuitive questions she asked. She had the enthusiasm of a food reporter and recorder, and as soon as she asked a question, I would think, Of course! Why didn’t I ask that? It is the same commonsense brilliance that any great chef has when they produce a dish that is so simple and delicious that everyone chides themselves for not coming up with it. She had an inexhaustible need for knowledge and was always learninga consummate professional.
Table of Contents
PrologueIntroduction
I. The Radiator
II. The Grocery Store
III. Flew the Coop
IV. The CIA
V. Dutch Treat
VI. Olfactory Emporiums
VII. Mexico City
VIII. French Connection
IX. Transition: Long Island
X. Back to Milwaukee: John Byron's
XI. Sanford: Who's the Boss
XII. My Dinners with Julia
XIII. Continuing Education
XIV. Table 3
Acknowledgments
Recipe Index
About the Author