Magic in the Kitchen : The American Chef, Whimsical Portraits, Outstanding Recipes.
Lyness, Stephanie.
Place Published: New York, New York, U.S.A.:
Publisher: Artisan,
Date Published: 2003.
Description: 4to - over 9" - 12" tall. STATED FIRST EDITION, FIRST PRINTING (10 9 8 7 6 5 4 3 2 1). 214 pages with index. Color photo illustrated. The book and dust jacket are FINE/AS NEW (unread). NOT price-clipped. NOT remaindered. Dust jacket notes read: "Magic in the Kitchen Taking inspiration from the surrealist painters, and adding a strong dose of twenty-first-century technology and a love of great cooking, Dutch photographer Jan Bartelsman turned his lens on the esteemed chefs of the United States. Coast to coast, he photographed, interviewed, and collected recipes from dozens of luminaries of the food world. Amid four-star meals and dreamworld images, he reveals the very essence of each personality in this witty-and admittedly bizarre-portrait gallery. With photographic sleight of hand and great humor, Bartelsman plays off the personalities of one great American cook (Julia Child) and thirty-nine great chefs to create images that are spirited, insightful, and always unique: Rotund geese appear at Daniel Boulud's feet; the French Laundry's Thomas Keller hangs out garlic on a clothesline; Suzanne Goin strikes a graceful pose with a Martha Graham-inspired carrot! But the truest portrait of a chef is in his or her food. Among the more than seventy recipes. . . Lydia Shire introduces us to veal tenderloin, a restaurant cut, and prepares it in a simple yet luxurious way guaranteed to turn into a staple for home entertaining. Todd English creates a pepper-scented tuna so foolproof and delicious that you'll never prepare tuna any other way. Christine Keff turns soft-shell crabs with Thai curry and green papaya salad into a positive addiction. Accompanying the portraits and recipes are the chefs' fresh and spontaneous comments on everything from their love of the game to the road not taken, adding yet more magic to the book. Eric Ripert reminds us of the difference between cooking for an ingredient and cooking with it; Nobu Matsuhisa reflects on how a fire in his kitchen affected his culinary destiny; Wylie Dufresne reveals what he might have done had he not become a chef. And everyone freely shares favorite snacks, memorable meals, and the tools and ingredients they couldn't live without. Chefs/restaurants featured: Julia Child, Ben and Karen Barker (Magnolia Grill, Durham NC), Lidia Bastianich (Becco, New York; Felidia, New York; Esca, New York; Lidia's, Kansas City MO) Rick Bayless (Frontera Grill, Chicago; Topolobampo, Chicago), Daniel Boulud (Daniel, New York; Cafe Boulud, New York, DB-Bistro Moderne, New York), Jeffrey Buben (Vidalia, Washington DC; Bistro Bis, Washington DC), Tom Colicchio (Gramercy Tavern, New York; Craft, New York), Gary Danko (Gary Dank, San Francisco), Robert Del Grande (Cafe Annie, Houston; Taco Milagro, Houston; Rio Ranch, Houston; Cafe Express, multiple locations in Houston, Addison TX, Dallas TX, Phoenix), Traci Des Jardins (Jardiniere, San Francisco), Rocco DiSpirito (Union Pacific, New York), Tom Douglas(Dahlia Lounge, Seattle; Etta's Seafood, Seattle; Palace Kitchen, Seattle), Wylie Dufresne (71 Clinton Fresh Food, New York), Todd English (Olives, Charlstown MA, Las Vegas, Washington DC, Aspen, New York; Kingfish Hall, Boston; Figs, Boston, Charlestown, Chestnut Hill, Wellesley; Miramar, Westport CT; Greg Norman's Australian Grille, North Myrtle Beach SC), Bobby Flay (Bolo, New York; Mesa Grill, New York), Claudia Fleming (Gramercy Tavern, New York), Suzanne Goin (Lucques, West Hollywood), Christine Keff (Fandango, Seattle; Flying Fish, Seattle), Thomas Keller (French Laundry, Yountville CA), Bob Kinkead (Kinkead's, Washington DC; Colvin Run Tavern, Vienna VA), Jean-Marie Lacroix (Fountain Restaurant, Philadelphia), Nobuyuki Matsuhisa (NOBU, New York, Malibu CA, Las Vegas, Paris, Tokyo, London; NOBU Next Door, New York; Matsuhisa, Beverly Hills, Aspen; UBON, Los Angeles), Nancy Oakes (Boulevard, San Francisco), Patrick O'Connell (The Inn At Little Washington, Washington VA), Tadashi Ono (Sono, New York), Michel Richard (Citronelle, Washington DC, Santa Barbara), Eric Ripert (Le Bernardin, New York), Marcus Samuelsson (Aquavit, New York; Aquavit, Minneapolis), Lydia Shire (Biba, Boston; Pignoli, Boston), Katy Sparks (Quilty's, New York), Susan Spicer (Bayona, New Orleans), Joachim Splichal (Patina Restaurant, Hollywood; Pinot Bistrot, Studio City; Pinot Provence, Costa Mesa; Cafe Pinot, Los Angeles; Pinot Brasserie, Las Vegas; Pinot Blanc, St. Helena CA; Nick & Stef's, Los Angeles, Washington DC, New York), Allen Susser (Chef Allen's, North Miami Beach), Rick Tramonto (TRU, Chicago), Charlie Trotter (Charlie Trotter's, Chicago), Ming Tsai (Blue Ginger, Wellesley MA), Norman Van Aken (Norman's, Coral Gables), Marc Vetri (Vetri, Philadelphia), Jean-Georges Vongerichten (Lipstick Cafe, New York; Mercer Kitchen, New York; Jean Georges, New York; Vong, Chicago, New York, Central Hong Kong, Knightsbridge UK; Prime Steakhouse, Las Vegas), Bob Waggoner (Charleston Grill, Charleston SC)."
Edition: First editionBinding: Hard Back
Condition: Fine in Fine dj
ISBN: 1579651739
Book Id: 9986
Price: $27.50
