Yum!
Tasty Recipes from Culinary Greats
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- $13.99
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- $13.99
Publisher Description
“YUM! Tasty Recipes from Culinary Greats" is a collection of 100 wonderful recipes from more than sixty renowned chefs who share their personal favorites. Among the many contributors are Sara Moulton, Nick Malgeiri, Suvir Saran, and Jacques Torres in New York; Roy Yamaguchi, Elizabeth Falkner, Tom Douglas, Susan Feniger, Mary Sue Milliken, and Joanne Weir in the West; Charlie Trotter and Rick Bayless in the Midwest; Nathalie Dupree, Steven Raichlen, Michael Richard, and Jose Andres further south; Susanna Foo in Philadelphia; Jodie Adams and Ana Sortun in Boston; and Susan Hermann-Loomis in France. The recipes are for appetizers, brunches, soups, salads, main courses, vegetables, deserts, and sauces. "YUM! Tasty Recipes from Culinary Greats" also includes a glossary of cooking terms and conversion tables for metric and imperial measures as well as temperatures. It is sponsored by Microplane, manufacturers of a wide range of culinary tools.
PUBLISHERS WEEKLY
Commissioned by Microplane, manufacturers of handheld graters and zesters (for the amateur and pro), this recipe compilation showcases Microplane's tools as well as a veritable who's who of cooking and baking, boasting diverse contributions from (and brief bios of) more than 75 cooks, including Rick Tramonto, Charlie Trotter and Rick Bayless, as well as cookbook authors like food scientist Shirley Corriher, baking expert Dorie Greenspan and grillmaster Steven Raichlen (each of whom volunteered a recipe or two, some previously published, for this volume, which profits the National Kidney Foundation). Dishes range from comfort food like Dorie Greenspan's Honey-Orange Pancakes and Tom Douglas's Mom's Crab Dip to elegant, upscale dishes such as Jose Andres's cleverly deconstructed Caesar salad and Nathalie Dupree's Charlotte of Asparagus and Crab, a stately assemblage topped with orange-laced vinaigrette. As expected, virtually all the recipes call for a zester, but leave room for surprises, like Kat Fukushima's instruction to "finely grate an Altoid" over oysters for a delicate mint flavor. A challenging cookbook, this philanthropic marketing effort offers a wealth of fresh takes on standard dishes, as well as a brief introduction to some of the best chefs and authors working.
