Publisher's Synopsis
"Three hallmarks of any fine cuisine are master chefs, bountiful natural ingredients, and a central role in the national culture. In America, we are blessed with all three."—Karen Gantz Zahler
You have to envy Karen Gantz Zahler. She′s lived the dream of everyone who loves to cook fine food. In researching Superchefs, she actually was able to work alongside the chefs who command the kitchens of many of America′s top restaurants. An accomplished amateur chef herself, trained in French culinary techniques, she quickly mastered their recipes and their preparation secrets, then adapted their magic for home cooks. Now you too can savor the delights enjoyed in America′s finest restaurants, without leaving home!
In Superchefs, you′ll find 150 mouthwatering recipes, including every menu category—from appetizers to desserts. You′ll also find helpful advice on how to find special ingredients, what to cook in advance, and ingredient substitutions. And you′ll learn the preparation secrets of such stars as Dean Fearing of Dallas′s Mansion on Turtle Creek, who shares his tips on making perfect flour tortillas, Spago′s Wolfgang Puck, who divulges his sought–after pizza crust recipe, and Sanford D′Amato of Milwaukee′s Sanford, who lets you in on his pastry cream secrets.
Want your next meal to be really special? Here′s everything you need to create a four–star dining experience in your own kitchen. For starters, why not try Smoked Squab, Black Trumpet, and Asparagus Terrine from Chicago′s Charlie Trotter? Then ladle out your own Chilled Tomatillo Soup with Goat Cheese Tamales, courtesy of Chef Mark Miller of the Coyote Cafe in Santa Fe. For an entrée you can whip up some of Elka Gilmore′s celebrated Swordfish with Arugula, Potatoes, and Rosemary Vinaigrette that New Yorkers can′t get enough of at Kokachin. And finally, why not cap it off with something sinfully rich and semitropical, like the Icky Sticky Coconut Pudding with Warm Macadamia Nut Rum Toffee Sauce that Mark Miletello serves at Mark′s Place in Miami? Featuring the signature recipes of 70 of the most admired, innovative American chefs, Superchefs is an invaluable addition to the library of every lover of fine cooking.
"Karen Gantz Zahler′s Superchefs will be the most talked about—and eaten from—book this year . . . masterful and ambitious in scope ."—Tim Zagat, Zagat Survey
"A splendid book which exalts the creativity of contemporary American chefs . . . Karen Gantz Zahler proves that they have given the European chef healthy competition. Each dish is a triumph all its own."—Sirio Maccioni, Owner, Le Cirque and Osteria del Circo
"The superchef is to restaurants and cuisine what the superstar is to movies and TV. Karen Gantz Zahler′s book deserves the Oscar of the culinary world! It will be hailed as the ′bible′ from the rich and famous to the rich and famished."—Robin Leach, Television Food Network, Host
"Karen Gantz Zahler makes the signature dishes of today′s superchefs as magical as the world′s finest fragrances. To see each mouthwatering photograph is to experience desire for each dish."—Evelyn Lauder, Senior Corporate Vice President, Estée Lauder Companies
