Superchefs: Signature Recipes from America's New Royalty

Overview

You have to envy Karen Gantz Zahler. She's lived the dream of everyone who loves to cook fine food. In researching Superchefs, she actually was able to work alongside the chefs who command the kitchens of many of America's top restaurants. An accomplished amateur chef herself, trained in French culinary techniques, she quickly mastered their recipes and their preparation secrets, then adapted their magic for home cooks. Now you too can savor the delights enjoyed in America's finest restaurants, without leaving ...
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1997 Paperback New 0471238783. New. No remainder marks. Display copy; light shelf wear. Professional service from a Main street bookstore.; 10.40 X 8.20 X 0.40 inches; 224 pages.

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Overview

You have to envy Karen Gantz Zahler. She's lived the dream of everyone who loves to cook fine food. In researching Superchefs, she actually was able to work alongside the chefs who command the kitchens of many of America's top restaurants. An accomplished amateur chef herself, trained in French culinary techniques, she quickly mastered their recipes and their preparation secrets, then adapted their magic for home cooks. Now you too can savor the delights enjoyed in America's finest restaurants, without leaving home! In Superchefs, you'll find 150 mouthwatering recipes, including every menu category - from appetizers to desserts. You'll also find helpful advice on how to find special ingredients, what to cook in advance, and ingredient substitutions. And you'll learn the preparation secrets of such stars as Dean Fearing of Dallas's Mansion on Turtle Creek, who shares his tips on making perfect flour tortillas, Spago's Wolfgang Puck, who divulges his sought-after pizza crust recipe, and Sanford D'Amato of Milwaukee's Sanford, who lets you in on his pastry cream secrets.
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Editorial Reviews

Publishers Weekly - Publisher's Weekly
Ambitious recipes presented with sometimes vague directions aim this collection towards cooks with lots of time, know-how and ambition. In trying to domesticate more than 150 recipes devised in great North American restaurants, Zahler (Taste of New York) follows in the exacting footsteps of owners and chefs of such venues as New York's Park Avenue Cafe, New Orleans's Bayona and Berkeley's Chez Panisse. This elite membership includes Wolfgang Puck, Johanne Killeen, Emeril Lagasse and David Burke. Many of the recipes here pose significant challenges, even to the accomplished amateur cook. For example, two bold appetizersBeggar's Purses with Lobster and Black Truffles (crepe pouches holding savory filling, are pleated around the top and tied with a single chive), and Corn Flan with Smoked Salmon and Chives baked and served in empty eggshellsare hard to imagine being served in the home. Torte of Whipped Marscapone and Porcini Essence is suitable only for the very adventurous cook and fails to list among the ingredients the crepes with which the cheese and mushroom filling are layered. Constructing just the lattice work for the Chocolate Tower dessert will severely test the dexterity (and patience) of most readers. Simpler dishes are better fare: Baby Clams in Light Broth with Sake or Grilled Tuna Steak with Nectarine-Red Onion Relish. Yet even these seem directed at home cooks more focused on making an impression than a fine meal. (Oct.)
Library Journal
It's true that chefs have become celebrities, but royalty? Zahler, the author of Taste of New York (LJ 8/93), which featured New York City chefs, now has gathered 150 recipes from well-known chefs across the country. Although these recipes are no doubt delicious, many call for expensive or hard-to-find ingredients (and special equipment), and the instructions would have benefited from more strenuous editing. Still, Zahler's last book was very popular, and chefs' cookbooks seem to have a continuing fascination for foodies and other readers. For larger collections.
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Product Details

  • ISBN-13: 9780471238782
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 9/29/1997
  • Edition number: 1
  • Pages: 224
  • Product dimensions: 8.24 (w) x 10.48 (h) x 0.51 (d)

Table of Contents

Appetizers.
Soups.
Salads.
Vegetables.
Pasta and Grains.
Chicken and Meat.
Fish.
Desserts.
Fundamentals.
Ingredient Sources.
Index.
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