A Great American Cook: Recipes from the Home Kitchen of One of Our Most Influential Chefs

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More About This Book

Overview

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 rosé 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.

Editorial Reviews

Publishers Weekly

Waxman, hailed as one of the founders of New American cuisine, brought California cookery to the East Coast. After stints in Paris and at Chez Panisse in Berkeley, Calif., Waxman went on to found several prominent restaurants, including Manhattan's Jams and Sonoma's West Country Grill. In this handsome cookbook, his first, he offers recipes ranging from simple to complex, a tantalizing mix of rustic, ethnic and regional cooking that includes Wild Mushroom and Leek Soup, Pulled Beef and BBQ Sauce Sandwich, and Pork Tenderloin with Portobello Mushroom Sauce. Recipes are relatively short and easy to prepare, and instructions are clear and concise. Some dishes, such as Perfect Roast Chicken with Mashed Potatoes and Spinach, are pleasantly familiar, while others, like Pheasant with Oyster Stuffing, are somewhat beyond the standard fare but still appealing. Waxman also includes a chapter on sandwiches and pizza. Bobby Flay, a Waxman disciple, provides a foreword. More than 50 color photos not seen by PW. Author tour. (Sept.)

Copyright 2007 Reed Business Information

Product Details

  • ISBN-13: 9780618658527
  • Publisher: Houghton Mifflin Harcourt
  • Publication date: 9/12/2007
  • Pages: 304
  • Sales rank: 360,017
  • Product dimensions: 8.30 (w) x 10.10 (h) x 1.00 (d)

Meet the Author

Jonathan Waxman grew up in Berkeley, California, studied political science and wine making at the University of California at Berkeley, and was a professional jazz trombonist. He apprenticed in France, was chef for Alice Waters's Chez Panisse, and opened a succession of famous restaurants in New York City, including the legendary Jams. He is chef-owner of Barbuto, an Italian bistro in the West Village, and West County Grill in Sonoma, California.

Table of Contents


Foreword   Bobby Flay     xii
Introduction     1
Edicts on Selected Ingredients and Techniques     5
Starters     13
Soups     51
Salads     68
Sandwiches and Pizza     94
Pasta     119
Poultry     138
Meat and Game     164
Fish     196
Shellfish     218
Vegetables     239
Desserts     257
Index     274

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  • Anonymous

    Posted July 8, 2010

    a great gift for my husband who enjoys cooking

    we loved watching jonathan on the top chef masters show and wanted to find out more about his cooking. we like this book so much that we would make it a point to visit his restaurant if we travel to his area.

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