Chef On A Shoestring: More Than 120 Inexpensive Recipes for Great Meals from America's Best Known Chefs
By Andrew Friedman - Simon & Schuster (2001) - Hardback - 256 pages - ISBN 0743200721
This hard cover cookbook is in lightly used but good condition with some wear to the dust jacket edges from use and re-shelving. INSIDE the pages are at least 99% free of any marks, stains or writing. There is a black reminder line on the bottom of the book.
You don't have to break the bank to cook restaurant-quality meals! Here's a sample of the more than 120 delicious and surprisingly economical recipes from America's finest chefs, as featured on the popular Chef on a Shoestring segment of the CBS Saturday Early Show: Mario Batali's Mushroom and White Bean Bruschetta Terrance Brennan's Pear and Gorgonzola Salad Roe Di Bona and Sue Torres's Chilled Avocado and Grapefruit Soup with Chipotle Chile Purée Sara Moulton's Miniature Pumpkin Soup with Ginger and Toasted Pumpkin Seeds Bobby Flay's Saffron Risotto with Sautéed Shrimp Michael Lomonaco's Pan-Roasted Halibut with Spring Vegetables Alfonso Contrisciani's Pepper-Crusted Turkey "London Broil" with Mushroom Confit Matthew Lake's Grilled Pork Chops with Black Bean Salsa, Grilled Sweet Potatoes, and Roasted Corn Linda West Eckhardt's Beef and Tomato Stir-Fry with Whiskey and Black Bean Sauce John Doherty's Irish Tiramisù Don Pintabona's Polenta Lemon Cake with Fresh Berries Erica Miller's Chocolate Banana Terrine Robert Bruce's Un Deux Trois Quatre Cake Cooking great meals doesn't require spending a fortune on ingredients. Each week on the CBS Saturday Early Show, a prominent chef is given twenty dollars to create a three-course meal for four. Chef on a Shoestring collects the best of those culinary delights to benefit Share Our Strength, one of the nation's leading antihunger, antipoverty organizations. These recipes, created by some of the most celebrated chefs in the country, may have been produced on a budget but are rich in every other way. The recipes are organized into convenient categories, such as Finger Foods and Small Plates, Salads, Pasta and Risotto, Poultry, Meats, and Desserts, to allow you to mix and match various courses from different chefs. You can begin a meal with Salmon Corn Cakes from Walter Staib of Philadelphia's historic City Tavern, serve Seared Chicken Breast with Red Onion Vinaigrette from Charlie Palmer of Aureole in New York as your main course, and finish with Beacon restaurant's Waldy Malouf's Best Chocolate Chip Cookies. Or try the Asparagus and Bean Sprout Salad with Dill Pesto from Aquavit's Marcus Samuelsson, Tom Douglas's Crispy Fried Snapper with Chili Ponzu, and Coconut Rice Pudding with Fresh Mango from John Villa. Spice up your favorite burger or grilled chicken with Barbecued Onions from John Schenk of Clementine, and from '21' try Erik Blauberg's Baby Arugula Greens with Watermelon "Croutons" and Caesar Dressing, to jump-start a weeknight dinner. Illustrated with eight pages of beautiful color photographs, with advice on stocking your pantry, buying in season, shopping on a budget, and avoiding the temptation to be too frugal, Chef on a Shoestring is a unique culinary adventure for taste-conscious, budget-conscious home cooks.
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