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Chef On A Shoestring: More Than 120 Inexpensive Recipes for Great Meals from America's Best Known Chefs
 
 
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Chef On A Shoestring: More Than 120 Inexpensive Recipes for Great Meals from America's Best Known Chefs (Hardcover)

de Andrew Friedman (Author) "Mario Batali is the ponytailed chef-proprietor (chef-general might be more accurate) behind a growing New York City restaurant empire that includes Babbo, Lupa, and Esca,..." En savoir plus
4.5étoiles sur 5  Voir tous les commentaires (2 évaluations de client)

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If you'd consider a chef-inspired three-course meal for four for $20 the answer to your prayers, Chef on a Shoestring is a must-have. More often than not, following recipes shared by great chefs involves hours in the kitchen and breaking the bank, but this companion to the weekly segment of the same name on CBS's Saturday Early Show is proof that great food does not have to come at a great price. In the television show, the best chefs from around the U.S. are invited to take $20 to purchase their ingredients, and then they demonstrate how to make a three-course meal for four with what they've bought.

With advice such as "buy only as much as you need," use "all parts of an ingredient," and "buy in-season ingredients," the introduction is useful, and easy to understand. Although each chef prepares three courses at a time, the book is divided by course so you can mix and match the recipes. Each recipe begins with information from the chef on his inspiration and any changes he might have made to stay within budget. Richard Sandoval's Mahi Mahi Ceviche is based on the ones he learned to make in Guerrero, Mexico, early in his career. Mario Batali's Marinated Roasted Peppers with Goat Cheese, Olives, and Fett'unta hails from Southern Italy, where fett'unta refers to toast drizzled with olive oil. And Michael Romano's Warm Shrimp and Bean Salad with Arugula can be made with lobster if you don't mind going over budget.

Some of these recipes are sure to amaze you. David Reardon's Pan-Seared Scallops and Oyster Mushroom Sweet Potato Salad with Cilantro Ginger Vinaigrette may be a mouthful to say, but it can be made in less than 30 minutes. John Schenk's Chile-Rubbed London Broil with Barbecued Onions is rich, filling, and bursting with flavor. Erica Miller's Chocolate Banana Terrine is not only quick and easy to make, it's beautifully elegant to serve.

These recipes are delicious, impressive, surprisingly inexpensive, and easily prepared. The instructions are clear and simple, and, as if all this isn't appealing enough, all royalties from sales of this book are donated to Share Our Strength, a charitable foundation of creative professionals organized to fight hunger and poverty. --Leora Y. Bloom

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Mario Batali is the ponytailed chef-proprietor (chef-general might be more accurate) behind a growing New York City restaurant empire that includes Babbo, Lupa, and Esca, with plans to culinarily conquer additional neighborhoods as well. Lire la première page
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4.5étoiles sur 5 (2 évaluations de client)
 
 
 
 
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5.0étoiles sur 5 For Those Who Have/HaveNot Watched the TV Series, Fév 19 2001
Par rodboomboom (Dearborn, Michigan United States) - Voir tous mes commentaires
(TOP 1000 REVIEWER)   
Not being much of a TV watcher, never knew this was there. Now, I'll watch every now and then. The concept is terrific, shop with only $20 and then create some gorgeous food.

To date have completed these dishes and found them to be innovative, complex, yet the price is just outstanding and time and techniques involved are achievable for wide grouping of cooks: loved this one: Peter Kelly's Roasted Onions with Bacon and Apple Stuffing; Walter Staib's Curried French Lentil Salad and Sausage; David Walrog's Asparagus and Cremini Mushroom Barley Risotto; and these are out of this world -- "Rick Moonen's Salmon Burgers with Green Tartar Sauce."

Bonus is with this purchase that CBS donates the royalties to Share the Strength. As the cookbook in memory of Patrick Clark, cooks everywhere will want this for themselves as well as gift-giving not only for the excellent dishes but also for the cause of charity.

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4.0étoiles sur 5 Actually worth reading- Certainly worth the price!, Janv. 14 2001
Par R. Sparks "middle_path" (Norman, Oklahoma United States) - Voir tous mes commentaires
(TOP 1000 REVIEWER)    (REAL NAME)   
As a rule, I don't concern myself with compilation cook books. I simply don't like the "K-Tel" feel of the disjointed conglomerations of food from cooks that may or may not have even heard of one another. This book is surprizingly cohesive. The recipes are not really ones that I would have sought out individually, but of the ones my wife and I have tried, we've been pleased with the results.

This is certainly not the end-all be-all of the cooking world in a book, but there are some surprizes for those willing to experiment. Not the least of which really is the fact that these recipes are inexpensive. I was kind of shocked. Okay, I was really shocked. The ingredients aren't that tough to find, either. I've actually bought books that I still have yet to find some of the ingredients listed, but they offer "substitute" ingredients. . . It really makes me wonder what the real ingredient would have done for the flavor.

Why not 5 stars? Regardless of the recipes that I liked, it is still a compilation cookbook, and there are some pretty far to one side or the other recipes. I like knowing what I'm buying in advance.

I still recommend this book to anyone willing to try something new!

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