How to Cook Everything: Bittman Takes on America's Chefs

Overview

Join Mark Bittman as he takes on the nation's top chefs in a culinary battle of home-style vs. restaurant style!

"Mark knows food. Mark knows chefs. Chefs know Mark.You know this has gotta be a great ...

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Overview

Join Mark Bittman as he takes on the nation's top chefs in a culinary battle of home-style vs. restaurant style!

"Mark knows food. Mark knows chefs. Chefs know Mark.You know this has gotta be a great cookbook!"
—Al Roker, Host, NBC's Today show

The Chefs Who Took the Challenge

  • JOSÉ ANDRÉS, Zaytinya/Washington, D.C.
  • DANIEL BOULUD, Daniel/New York
  • JAMES BOYCE, Studio/Laguna Beach
  • GARY DANKO, Restaurant Gary Danko/San Francisco
  • SUZANNE GOIN, Lucques and A.O.C./Los Angeles
  • GABRIELLE HAMILTON, Prune/New York
  • ANNA KLINGER, Al di Là/New York
  • CHARLES PHAN, The Slanted Door/San Francisco
  • MICHEL RICHARD, Citronelle/Washington, D.C.
  • SUVIR SARAN, Devi/New York
  • CHRIS SCHLESINGER, East Coast Grill & Raw Bar/Boston-Cambridge
  • KERRY SIMON, Simon Kitchen & Bar/Las Vegas
  • JEAN-GEORGES VONGERICHTEN, Jean-Georges/New York
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Editorial Reviews

Publishers Weekly
The cheeky title on the latest from high-profile Bittman explains it all. Thirteen chefs from four-starred Jean-Georges Vongerichten and Daniel Boulud to the lesser known Kerry Simon of Las Vegas and James Boyce of Laguna Beach present their recipes and then Bittman concocts simpler versions that use fewer ingredients and take less effort and time. The results vary. Michel Richard (of Citronelle in Washington, D.C.) offers a complex Layered Vitello Tonnato, and Bittman comes up with inspired Turkey (Tonnato) Sandwiches, which call for a tonnato-type sauce on turkey slices from the local deli. On the other hand, Anna Klinger (of Al Di La in New York City) presents Beet Ravioli with Butter and Poppy Seeds, and Bittman counters with Pasta with Savoy Cabbage, which has nothing in common with Klinger's dish except that it includes pasta. Thus the concept is a gimmick that at times compares apples and oranges. Nevertheless, with the continuing public adoration of trendy chefs and the more practical wish to prepare chef-worthy meals at home, this book will attract Bittman's legion of fans, who will be tuning in to this spring's PBS series upon which the book is based. (Apr.) Copyright 2005 Reed Business Information.
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Product Details

  • ISBN-13: 9780764570148
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 4/4/2005
  • Edition number: 1
  • Pages: 272
  • Product dimensions: 8.26 (w) x 9.14 (h) x 0.83 (d)

Meet the Author

Mark Bittman

MARK BITTMAN writes the weekly "Minimalist" column and other features for the New York Times dining section and is the acclaimed author of the bestselling How to Cook Everything, as well as The Minimalist Cooks at Home; The Minimalist Cooks Dinner; Fish: The Complete Guide to Buying and Cooking, and other books. He has been widely featured in national and regional print and broadcast media, and makes regular appearances on the Today show and NPR's All Things Considered. The How to Cook Everything: Bittman Takes on America's Chefs public television series is broadcast nationwide.

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Table of Contents

Introduction.

The Chefs and the Dishes.

Starters.

Fish.

Poultry and Eggs.

Meat.

Pasta, Rice, and Vegetables.

Desserts.

Sauces, Condiments, and Other Basics.

Index.

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