Great Kitchens; At Home with America's Top Chefs

Overview

Fabulous home kitchens are the new American status symbol, and restaurant chefs, America's hottest new celebrity stars. Hence the publication of Great Kitchens: At Home with America's Top Chefs, the first-time-ever peek into the home kitchens of 26 culinary trend setters, couldn't be more timely.

The 26 chefs spotlighted in this gorgeous coffee table reference book are undeniably kitchen experts. They toil in their restaurant kitchens on average 60 hours per week, yet when they ...

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Overview

Fabulous home kitchens are the new American status symbol, and restaurant chefs, America's hottest new celebrity stars. Hence the publication of Great Kitchens: At Home with America's Top Chefs, the first-time-ever peek into the home kitchens of 26 culinary trend setters, couldn't be more timely.

The 26 chefs spotlighted in this gorgeous coffee table reference book are undeniably kitchen experts. They toil in their restaurant kitchens on average 60 hours per week, yet when they get home, they still want to enjoy the comfort of their culinary domain. Their personal kitchens, like yours and mine, are the center of hearth and home -- the room where daily meals are prepared, quality time is spent with family, holiday cookies are baked, and wine is shared among good friends. So it's no wonder then that when these chefs redesigned their home kitchens, they wanted them to reflect their professional expertise and individual style.

Through in-depth interviews, lavish photographs, and detailed floor plans, Great Kitchens reveals the personal stories behind these 26 one-of-a-kind home kitchens:

  • how they are laid out and organized
  • which essential appliances and gadgets they feature
  • how they are utilized for daily meals and entertaining
  • how they reflect the individual's culinary philosophy

A wealth of ideas and insights, Great Kitchens is the perfect source for anyone considering remodeling his/her home kitchen, for those who just want to look at beautiful examples of interior design, and for the "foodie" in all of us who wants to know more about the daily lives of these remarkable culinary geniuses.

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Editorial Reviews

From Barnes & Noble
In the Home Kitchens of America's Top Chefs

It should be no surprise that the 26 chefs who opened their homes to readers of this book value a balance of functionality and aesthetics in their kitchens. This well-photographed volume offers us a peek at the varied range of styles these top American chefs prefer, which run the gamut from warm, cozy, and Provence-esque to high-tech, sleek, and industrial. These kitchens are sure to induce envy as well as inspiration for our own hearths.

These are rooms used to feed and entertain friends and families, not spaces used to churn out meal after meal. Surprisingly, some of these kitchens could easily be the ones we grew up in, despite the name-checked high-end appliances. If you're looking to this book for tips on how to set up your own kitchen, you're sure to find many. From keeping your spices, pasta, and other dried ingredients in glass-topped bento boxes to mounting the dish drainer over the sink, thus saving on counter space, the stylish tricks these chefs employ in their own homes can keep things running smoothly in yours.

Though these may be great kitchens, they are not without flaws. Most of these chefs admit that if they were to redesign their kitchens, some things would be done differently. Alice Waters, the doyenne of California cuisine, admits that her brick oven was created by using brand-new bricks. Certainly not in keeping with the look of her French country kitchen. At the advice of a friend, she thinned down some paint and rubbed it all over the surface. "Suddenly it looked like it had been there forever -- it's perfect," says a delighted Waters. Another thing she admits to is the lack of a pantry. She "loves walk-in storage areas" and would like to create one for her wooden barrels of homemade vinegar.

This insightful book will give all who consider their kitchen an essential part of a warm and welcoming home a realistic look at the kitchen habits of great chefs in their own homes.

James Peterson
Great Kitchens is a must for anyone setting out to re-do a kitchen or even for those who just want to sit back and gawk enviously. With beautiful photography, floor plans, and explanations, it shows you the best possible kitchens and introduces you to the chefs who own them.
Fine Homebuilding
Ferdinand E. Metz
Great Kitchens offers an inside look into the home kitchens of some of the most successful chefs in America. Whether at work or at home, today's great chefs know that the kitchen is a nurturing place, one hat should be as inspiring and inviting as it is efficiently designed.
Fine Homebuilding
Publishers Weekly - Publisher's Weekly
Foodies will enjoy a voyeuristic thrill seeing, in this cookbook/home design hybrid, the kitchen of Cecilia Chang founder of San Francisco's Mandarin restaurant as well as others with its built-in wok, or the cooking oasis of Lidia Bastianich Felidia, Becco and Frico Bar in New York City with its etched-glass d cor. The authors food -aficionado Whitaker; architect Mahoney; and Jordan, editor of Professional Remodeler magazine highlight 26 kitchens and include discussions with their owners on what they love about their homes and about cooking in general. The chef profiles tend to be predictable it's no surprise, for example, that Alice Waters has a commitment to organic farming; the most interesting parts focus on what the chefs did to their kitchens and how they did it--and often what they wish they had done differently. When Anne Quatrano and Clifford Harrison of Bacchanalia in Atlanta moved from a tiny apartment in Manhattan to Atlanta, Ga., they reveled in the additional space and designed a 24-by-24-foot kitchen with a 22-foot ceiling, but they still regret not adding a second sink. On the other hand, the chefs' recipes, such as Crispy Vegetable Stir-Fry from Ken Hom and Smoked Chile Salsa from Mary Sue Milliken, feel tacked on--their contributors certainly expended more energy on their envy-inducing kitchens than on these recipes. Oct. Copyright 1999 Cahners Business Information.
Booknews
Patrick O'Connell of The Inn at Little Washington (VA) admits that his dream home is sans a kitchen. Nonetheless, this color pictorial tour interviewing 26 notable chefs in their home kitchens<--> complete with floor plans and sources of featured appliances<--> should inspire remodeling fantasies. Includes favorite home recipes. The author hails from Alice Water's Chez Panisse home (Berkeley, CA). 9.25x10.25<">. Annotation c. Book News, Inc., Portland, OR (booknews.com)
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Product Details

  • ISBN-13: 9780641793516
  • Publisher: Taunton Press, Incorporated
  • Publication date: 10/1/1999
  • Pages: 240
  • Product dimensions: 9.20 (w) x 10.90 (h) x 0.90 (d)

Recipe

The Best Sauteed Crab Cakes
HUBERT KELLER
Fleur de Lys
Serves: 4


3-1/2 oz. sea scallops
1 whole egg
salt and freshly ground pepper
1/2 c. cream or half-and-half
1 lb. fresh jumbo lump crab meat
1 Tbsp. finely chopped cilantro
2 Tbsp. peeled, seeded, and diced tomato
1 tsp. Dijon mustard
3 drops Tabasco sauce
1 Tbsp. olive oil


Place the sea scallops and the egg in a blender. Process with about 5 on-and-off pulses. Add a dash of salt and freshly ground pepper. Mix together well. With the blender running, slowly pour the cream or half-and-half through the feed tube. Season to taste.

Thoroughly chill the scallop mixture and the remaining ingredients before mixing.

Spoon the sea scallop mixture into a mixing bowl. Add the crab meat, having removed any bits of shell and broken up any lumps. Add the chopped cilantro, diced tomato, Dijon mustard, Tabasco, salt, and pepper. Mix together delicately and check the seasoning.

Shape the crab mixture into 8 patties about 3/4 in. thick and 2-1/2 in. across and refrigerate for 15 minutes.

To cook, heat the olive oil in a large, heavy saute pan, arrange the crab cakes in the pan, and brown them lightly, 2-1/2 minutes on each side.

Serving suggestion: Season baby lettuces with an olive oil or walnut oil vinaigrette and place the leaves in the center of each plate. Garnish the side of the plate with cooked asparagus tips. Top the lettuces with the crab cakes. Decorate with slices of toasted baguette bread and a Tbsp. of diced tomato. Serve the remaining vinaigrette on the side.

Used with permission from The Cuisine of Hubert Keller Ten Speed Press, 1996.



Roast Chicken
NORA POUILLON
Restaurant Nora & Asia Nora
Serves:4


4-5 cloves garlic, peeled and thinly sliced
2 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 lg. sprigs tarragon
one 3- to 4-lb. large roasting chicken

Heat oven to 350oF.

Toss the thinly sliced garlic with olive oil, salt and pepper.

Loosen the skin from the chicken breast and slide the seasoned garlic slices and a sprig of tarragon under the skin on each side.

Truss the chicken.

Rub the skin with the remaining seasoned oil, lay the chicken on its right side in a roasting pan and cook for 20 minutes.

Turn the chicken onto its left side at each turn, baste the chicken with the juices in the pan, cook for an additional 20 minutes, and then turn the chicken onto its back to finish roasting for last 20 minutes.

Cut into serving portions.



Potato, Fennel, and Garlic Frittata
MARK PEEL AND NANCY SILVERTON
LeBrea Bakery & Campanile
Serves:4


1 med. fennel bulb
6 eggs
1 tsp. Chopped fresh tarragon or 1/2 tsp. dried tarragon
1 clove garlic, minced
1/4 tsp. coarsely ground black pepper
3 Tbsp. olive oil
1 med. red potato, peeled and cut into 1-in. cubes
6 lg. cloves garlic, sliced into thirds
3/4 tsp. coarse salt
1 Tbsp. unsalted butter
3 to 4 oz. Jarlsberg or Swiss cheese, cut into 1/2-in. by 3-in. strips


Remove the top feathery greens from the fennel bulb, chopping enough to equal 1 Tbsp. and reserving the remainder whole.

In a medium bowl, whisk together the eggs, chopped fennel greens, tarragon, minced garlic, and pepper. Set aside, covered for 1 hour or refrigerate overnight.

Remove any tough outer stalks from the fennel and cut the bulb horizontally into 1/4-in. slices. In a 9- or 10-in. ovenproof skillet, heat 2 Tbsp. of the olive oil and saute the potatoes and sliced fennel over moderate heat until tender, about 10 minutes. Transfer to a plate. Add the sliced garlic and saute briefly. Return the vegetables to the skillet with the garlic, sprinkle with the salt, and toss together for 1 minute. Transfer all the vegetable to a plate and wipe the skillet clean with a paper towel.

In a skillet, melt the butter with the remaining 1 Tbsp. olive oil and add the egg mixture. Do not stir the eggs. Cook over low heat for 1 to 2 minutes, or until the edges begin to set, then spread the vegetables over the top. Arrange the cheese strips like spokes of a wheel over the vegetables, place under the broiler, and broil just until cheese melts.

Carefully slide the frittata onto a serving plate, cheese side up. Garnish with reserved fennel greens.

Used with permission from Mark Peel and Nancy Silverton at Home: Two Chefs Cook for Family and Friends Warner Books, 1995.



Smoked Chile Salsa
MARY SUE MILLIKEN
Border Grill & Ciudad
Yields:4 cups


1 med. onion, roughly chopped
7 dried chipotle chiles or 3 canned chipotle chiles, stemmed
8 Roma tomatoes, cored
10 cloves garlic
3 c. water
2 tsp. salt
1/2 tsp. pepper
1 tsp. sugar


Combine all the ingredients in a medium saucepan. Bring to a boil, reduce to a simmer and cook, uncovered, for 20 minutes. The liquid should be reduced by one-third and the tomato skins should be falling off. Set aside to cool.

Pour the mixture into a blender or a food processor. Puree until smooth and then strain. Chill until serving time. Store in the refrigerator up to 5 days or freeze for up to a month.

This earthy, brown salsa is redolent with the heat and smoke of good Mexican cooking. One of my favorites for chips, it's also great on baked potatoes with sour cream, or stirred into chicken soup for instant Mexican pizzazz.

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