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The New American Chef: Cooking with the Best of Flavors and Techniques from Around the World
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The New American Chef: Cooking with the Best of Flavors and Techniques from Around the World

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3.92  ·  Rating details ·  25 ratings  ·  3 reviews
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
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Hardcover, 448 pages
Published November 5th 2003 by Wiley
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Donalyn
Jul 16, 2011 rated it really liked it
[I should note that the authors gifted me with a preview copy of this book, after seeing my tweets regarding "The Flavor Bible"]

I actually don't use a lot of cookbooks - I have a few old standbys, but for the most part, I just experiment with flavors on my own. I do like seeing what interesting stuff chefs are coming up with though, so I enjoyed flipping through this book. I have referred to it quite a lot and find that it is quite accessible in terms of finding a good idea pretty quickly.
Laura
Mar 04, 2009 rated it really liked it
Don't be put off by the title - it's not a textbook for chefs. This is a great resource for the enthusiastic home cook who is interested in cooking authentic meals from Mexico, Spain, France, Japan, China, and others. Includes recipes but it's really about the information.

All along I've been thinking Italian food is what I love to cook...but after reading this, I realized that it's really the flavors of Spain I'm excited about. And I'm inspired to try Japanese cuisine now...the book made it
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Kierstin
May 14, 2009 rated it liked it
Interesting information about regional food originations, but too few recipes to warrant the space on the book shelf.
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Karen Page and Andrew Dornenburg have been called the brightest young author team on the culinary scene today's on NPR. Their previous books Becoming a Chef, Dining Out, and The New American Chef have all been finalists for or winners of James Beard and/or IACP Book Awards.

Their landmark book Culinary Artistry, the first- known reference on culinary composition and flavor compatibility,
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