The new American chef : cooking with the best flavors and techniques from around the world
著者
書誌事項
The new American chef : cooking with the best flavors and techniques from around the world
J. Wiley, 2003
- : cloth
大学図書館所蔵 件 / 全1件
-
該当する所蔵館はありません
- すべての絞り込み条件を解除する
注記
Includes bibliographical references and index
HTTP:URL=http://www.loc.gov/catdir/bios/wiley043/2002031100.html Information=Contributor biographical information
HTTP:URL=http://www.loc.gov/catdir/description/wiley036/2002031100.html Information=Publisher description
HTTP:URL=http://www.loc.gov/catdir/toc/wiley031/2002031100.html Information=Table of contents
内容説明・目次
内容説明
America's leading authorities on ten influential cuisines offer a master class on authentic flavors and techniques from around the world Today's professional chefs have the world to use as their pantry and draw freely on a global palette of flavors. Now Andrew Dornenburg and Karen Page bring together some of the foremost culinary authorities to reveal how to use different flavors and techniques to create a new level of culinary artistry. Mario Batali, Daniel Boulud, Alain Ducasse, Paula Wolfert, and many others share the foundations of ten influential cuisines: Japanese Italian Spanish French Chinese Indian Mexican Thai Vietnamese Moroccan Packed with information, ideas, and photographs that will inspire every cook, The New American Chef shares a mouthwatering array of nearly 200 authentic recipes, including Honey Spare Ribs from Michael Tong of Shun Lee Palace, Gazpacho Andaluz from Jose Andres of Jaleo, and Steamed Sea Bass with Lily Buds from Charles Phan of The Slanted Door.
目次
Introduction MEET THE NEW AMERICAN CHEF. Japan CELEBRATING THE SEASONS THROUGH ALL THE SENSES. While seasonality is a popular culinary touchstone throughout the world, the Japanese take their celebration of the seasons beyond the selection of produce in the market to the consideration of the flowers on the table, the types of bowls and plates used for serving the food, and the linens that dress the table. Seasonality is observed in every aspect of their lives-from the fabric of their clothing to the art on their walls. Italy PROCURING THE BEST INGREDIENTS. The word "recipe" in Italian means "to procure"-and indeed, the most important aspect of good food in Italy starts with selecting the right ingredients. Learning to be as discriminating as an Italian chef will hold you in good stead when selecting ingredients from any part of the world. Spain LETTING INGREDIENTS TASTE OF WHAT THEY ARE. While many countries are capable of serving and appreciating unadorned food, nowhere but in Spain is th is taken to such an extreme. The classic dishes of Spain are the simplest ones that let the natural flavors of the ingredients shine through. It is the only country whose regions are actually named after dishes: stews, roasts, rice, and fried foods. France WESTERN TECHNIQUES AND SAVOIR FAIRE. The French contributed a codification of recipes and techniques to professional cooking, which is why most American cooking schools teach French technique. These techniques are timeless and consistent, and mastering the classics will give your cooking a solid foundation upon which to build. China EASTERN TECHNIQUES AND A YIN-YANG BALANCE. The underlying philosophy of Chinese cuisine is rooted in the concept of yin-yang: a constant balance. Balance in Chinese cuisine is raised to an art form, both within a single dish, as well as among dishes on a menu. Understanding the concept of yin-yang and how to apply it to your cooking-in any vernacular-will make you a better chef. India THE MASTERFUL USE OF SPICES. No other cuisine is as well known for spices as Indian. India consumes more spices per capita than any other nation on earth. From subtle to powerful Indian spicing is a force to be reckoned with-whether flavoring meats in the North or vegetarian dishes in the South-as well as a skill to be mastered. Mexico WHERE CHILES REIGN SUPREME. While chiles are an important part of cuisines elsewhere in the world, in Mexico they play the starring role: as a flavoring agent, as a condiment, as a vegetable, and more. Dish for dish, Mexicans manage to coax more flavor out of fresh and dried chiles than any other cooks on earth-indeed, Mexico's very cuisine would not be the same without them. Thailand BALANCING STRONG FLAVORS AND AROMATICS. While in other countries a dish might first be appreciated with the eyes, in Thailand it is first appreciated through its scintillating aromas. No other cuisine employs aromatics as effectively as does Thai, and the intense sensory experience continues with the first bite, when the salty, sour, fiery, and sweet flavors begin their dance on the palate. Vietnam ENCOURAGING TACTILE AND TASTEFUL INTERACTION. While the mark of culinary perfection elsewhere is the absence of salt and pepper on the table, in Vietnam, dishes are frequently served with a dizzying array of condiments-whether sauces, sprouts, and herbs for a dish of pho to lettuce leaves and a bowl of dipping sauce accompanying a plate of hot spring rolls. It is the diner's own seasoning and preparation that completes the dish and the experience. Morocco FEASTING IN COMFORT WITH FAMILY AND FRIENDS. All countries have their celebrations and festivals, but in Morocco, feasting is a way of life. Their mealtime rituals-from hand-washing to lounging on cushions and pillows-all underscore the importance they place on their sensual enjoyment of food. DISTINGUISHED CULINARY EXPERTS. BIBLIOGRAPHY. INDEX.
「Nielsen BookData」 より