Great Chefs of the East: From the Television Series Great Chefs of the East

Color photo illustrated. JMVintage specializes in books, magazines, and treasures related to the Duke & Duchess of Windsor.and other curious subjects. Dust jacket notes read: "The area from the rocky coast of Maine to the gentle sands of Virginia's Tidewater contains the country's largest concentration of great chefs, and the pages of Great Chefs of the East simmer with enticing signature recipes from a galaxy of more than 80 culinary super- stars. And the recipes for these delicious dishes are so clearly written that home cooks can make them easily, and serve them to rave reviews. The East is noted for a cornucopia of regional foods--from lobster and crab to morels and maple--as well as for the New American chefs updating classic prototypes. Chefs such as Jasper White (Jasper's, Boston), Larry Forgione (An American Place, New York), Will Greenwood (The Jefferson Hotel, Washington, D.C.), and Patrick O'Connell (The Inn at Little Washington, Virginia) keep the spirit of historic dishes alive while adapting them with contemporary flair. But within the geographic confines of the East is also a veritable United Nations of ethnic cuisines, and such chefs as Andre Soltner (Lutece, New York), Lidia Bastianich (Felidia, New York), Susanna Foo (Susanna Foo, Philadelphia) and Zarela Martinez (Zarela's, New York) add the region's international flavor, as well as the tantalizing flavor of their dishes, to the book. Great Chefs of the East is not just a documentation of the finest food in eight states, it is a cooking class, too. Ellen Brown has included a valuable chapter on cooking techniques to build skills, a glossary to define dishes and terms, and a history of the region to place its foods in national perspective. And in addition to the chefs' recipes, there are biographies to learn more about these culinary artists. Great Chefs of the East is lavishly illustrated with photographs by award-winning Eric Futran who photographed the dishes on site, as they were prepared by the chefs." Other chefs/restaurants include: Paul Ingenito, The Russian Tea Room, New York; Christian Delouvrier, Les Celebrites, New York; Jean-Louis Palladin, Jean Louis at Watergate/Palladin, Washington, DC; Gordon Hamersley, Hamersley's Bistro, Boston; Alden "Binet" Lanier, Blackie's House of Beef, Washington, DC; Jody Adams, Michela's, Cambridge, MA; Marcel Desaulniers, The Trellis Restaurant, Williamsburg, VA; Peter Platt, Wheatleigh, Lenox, MA; Everett Reid, American Seasons, Nantucket; Georges Perrier, Le Bec-Fin, Philadelphia; Debra Pozek, Montrachet, New York; Alfred Portale, Gotham Bar and Grille/One Fifth Avenue, New York; Antoine Bouterin, Le Perigord, New York; Eric Ripert, Le Bernardin, New York; Christopher Capstick, The Old Inn on the Green, Marlborough, MA; Phillippe Roussel, La Metairie, New York; Vincent Vanhecke, Inn at Perry Cabin, St. Michaels, MD; Michael LeBorgne, Inn at Essex/New England Culinary Institute, Montpelier, VT; Anne Rosenzweig, Arcadia, New York; R

If you want to make an impression at dinner, choose any recipe from this book! When I decided to make the formal "meal of the century" for my guests New Years Eve, this is the book I went to. The presentation of the food is as creative as the contents. Not for the beginner cook but the recipes are well worth the effort put into them. Perfect for the special occasions at home.