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Bittman's challenge is brash but irresistible—that simple food cooked at home can taste as good as four-star restaurant cooking. He packs his refreshingly open-minded approach to food and his straight-shooting personality ("I come from a long line of wise guys," he says happily) and takes them on the road to the chefs' home turf in kitchens around the country. The battle plays out in 120 recipes that he and the chefs create together, each helping but also ribbing the other along the way.
Every recipe challenge presents a chef's special dish followed by Bittman's more accessible interpretation. Daniel Boulud's Lamb Extravaganza vs. Bittman's "Too-Simple" Stuffed Lamb Shoulder, Charles Phan's Wok-Cooked Chicken with Nuts and Fruits vs. Bittman's Stir-Fried Chicken with Broccoli and Walnuts, Michel Richard's Layered Vitello Tonnato vs. Bittman's Turkey (Tonnato) Sandwiches, Kerry Simon's Banana Bread and Tempura Bananas vs. Bittman's Frozen Chocolate Banana on a Stick...which will you like best? You may find it hard to choose. No matter. Whether you're in the mood to keep things simple or to take on a culinary challenge, you'll find plenty of terrific opportunities here. And since recipes are grouped into chapters covering starters, main dishes, and desserts, it's easy to find inspiration.
Throughout, the book captures the lighthearted competition and shares the expert cooking revelations that make the television series so engaging. Excerpts from the banter between Bittman and the chefs let you in on what the pros think about their trade, while photographs of finished dishes and still shots from the shows take you close to the action.
You'll find practical cooking advice, too, plus Bittman's often witty and always insightful behind-the-scenes observations. Whether it's Gabrielle Hamilton's opinion about deveining shrimp or Suvir Saran's advice on grinding and browning spices, Michel Richard's thoughts on the chef as artist or Gary Danko's musings on multi-tasking in the kitchen, these pages are filled with inside information on ingredients, techniques, cooking philosophies, and, of course, the chefs themselves.
During this series of mano a mano cooking challenges, says Bittman, "even I learned something new every time I stepped up to the stove." As for the final result, the food is a real knockout—with a winner on every page.
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