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David Burke's New American Classics
David Burke
One of America?s most innovative and accomplished chefs gives us a book full of deliciously original recipes both for everyday meals and for memorable entertaining.
Knopf
April 2006
320 pages ISBN: 037541231X Hardcover
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Over the course of a brilliant career, David Burke has
created imaginative and irresistible updates of classic
American cuisine. Now he makes it easy for the home cook to
master a classic dish and then add innovative touches to
make it even more tempting, in what he calls contemporary
classics. In addition, he includes “Second Day Dishes,” a
new and magical approach to leftovers. Here is how it works: classic Eggs Benedict with Hash Brown
Potatoes and Oven-Dried Tomatoes leads to Canadian Bacon and
Onion Potato Cake with Poached Eggs and Spicy Tomato Salsa,
which in turn leads to Bacon, Potato, and Eggs Strudel on
the second day. Traditional Broiled Shrimp with Scampi
Butter and Tomato-Rice Pilaf is transformed into Sautéed
Shrimp with Spinach-Lasagna Roll and Crisp Spinach, and then
into Shrimp Fried Rice and Sausage the next day. A Classic Chef’s Salad Bowl can be turned into Carpaccio of
Chef’s Salad, and then Chef’s Salad Bruschetta. Roast
Chicken “Farmhouse Style” with Potatoes, Mushrooms, Bacon,
Onions, and Apple Cider Gravy is reconceived as
Seawater-Soaked Chicken with Thyme and Poppy Seed Gnocchi,
and a day later can become Chicken-Potato Pancakes with
Apple Sour Cream Sauce. New York Cheesecake becomes Grand
Marnier Cheesecake Soufflés, changed on the next day into
Coconut Cheesecake Beignets with Red Fruit Sorbet and Berries. From appetizers to desserts, for breakfast, lunch, and
dinner—117 delectable recipes (including Titanic French
Toast with Three Jams; Oh, My Cod!; Chocolate Chip UFOs; and
many more of Burke’s signature whimsical creations)—a
fabulous cookbook.
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