The Chefs of the Times: More Than 200 Recipes and Reflections from Some of America's Most Creative Chefs Based on the Popular Column in The New York Times Review

Average Reviews:

(More customer reviews)This is a fantastic compendium of many of the best chefs in America and some of their finest preparations.You've got Romano, Vongerichten, Boulud, Keller, O'Connell...even relative newcomers like Patricia Yeo and Wylie Dufresne.It is an outstanding resource for getting a taste of the various styles and approaches...including multiple no-stir risotto recipes and other kitchen hints.Preparation times and a recipe index are provided to make this a very well done production, including a photo for one of each chef's preparations (each chef gets about half a dozen recipes included).
The meals are mostly accessible to the home cook and very clearly presented.They were obviously kitchen-tested in order to get into the New York Times from where these recipes are drawn, so no bogus preparations.Plus these chefs didn't hold anything back seeing as the New York Times is read by their target demographic and it's a competitive arena.
Anyone who wants to kick their culinary skills up a few thousand notches over Emeril & the food TV gang ought to invest wisely in this delectable tome.

Click Here to see more reviews about: The Chefs of the Times: More Than 200 Recipes and Reflections from Some of America's Most Creative Chefs Based on the Popular Column in The New York Times

Product Description:
Like any artist, a great chef relies on that mysterious impulse called inspiration - as well as a deep understanding of the basics and a flair for experimentation. This probing, far-ranging cookbook takes readers inside the minds and kitchens of 23 of the most inspired and revered chefs in America today. It illuminates how they think and demonstrates a suprising truth: spectacular cooking can be done at home. Only a great chef could have created these recipes-but re-creating each dish at home is a piece of cake, using the clear recipes in this book.

Sample for yourself the genius of Jean-Georges Vongerichten through his Shrimp Satay with Oyster Sauce and move along to Alfred Portale's Pan-Roasted Filet Mignon with Potato-Garlic Gratin, Amy Scherber's Decadent Chocolate-Cherry Rolls, and Philippe Conticini's Banana Croque Monsieur. Visit the chef's kitchen to learn how these dishes were born and why everyone loves them at first bite.

Culled from the popular column in The New York Times, this world-class collection will delight anyone who admires great food, and anyone curious about the fabulous cooks who devote their lives to inventing it, perfecting it and sharing it with us, one plate at a time.

Want to read more honest consumer review about The Chefs of the Times: More Than 200 Recipes and Reflections from Some of America's Most Creative Chefs Based on the Popular Column in The New York Times now ?