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For the Recipes and stories from the chefs of the |
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“This book is for those who love food. If you understand the cultural and ethereal impact of food, if you truly love food, read on.” IACP is the largest and most prestigious international group of food professionals in existence. Not only composed of chefs, other members are food writers, food photographers, culinary historians, marketing professionals, food manufacturers and cooking teachers. How appropriate it is to publish a cookbook featuring a collection of recipes, memoirs and stories from some of the Association’s distinguished chefs. Last year this collection came together featuring the work of thirty-four of the world’s greatest cooks. Such a book cannot be reviewed without listing all of its featured chefs: Sam Arnold & Holly Kinney Lidia Bastianich Rick Bayless Rafih Benjelloun Carol Bloomstrom Margarita Carrillo de Salinas Kaspar Donier Tom Douglas Todd English Susan Feniger & Marysue Milliken Gale Grand Rick Tramonto Chris Hastings Karen Hilliard Louise Lamensdorf Jenifer Lang Edward Lee Benjamin McCallum Sven-Erik Mill Walter Potenza Norma Pouillon Christopher Prosperi Yono Purnomo Charles Ramseyer Miguel Ravago John Shields Shelly Sikora Allen Susser Eurgnia Theodosopoulos Terry Thompson-Anderson Charlie Trotter Julia Usher And a review which featured recipes from each of these chefs would be too long to be a mere review. Your reviewer has chosen the following: From Susan Feniger & Marysue Milliken, Tomatillo Guacamole: They blend onion, Serrano chiles, cilantro and the
vegetables to make this. From Karen Hilliard, Kahlua Chocolate Crème Brulee: The simple ingredients are heavy cream, sugar and egg yolks. From Walter Potenza, Gratin of Zucchini, Fennel and Amaretti: This calls for olive oil, bread crumbs, flat-leaf parsley, milk, flour, nutmeg, Gruyere cheese and Parmigiano-Reggiano cheese. From Charles Ramseyer, Pacific Oysters on a Spoon: Take some sauvignon blanc, stock, heavy cream and parsley or caviar for garnish. From Miguel Ravago, Chipotle Potato Gratin: Assemble Yukon Gold or large red potatoes, heavy
cream, garlic, canned chipotle chiles, manchego cheese and chives. From Terry Thompson-Anderson, Avocado Cream Soup with Lime and Chile Tortilla Strips: Gather up cilantro, Serrano chiles, stock, whipping cream, lime juice, sour cream, tortilla strips and pico de gallo, if you wish. From Julia Usher, Scallop, Fennel and Orange Risotto: Round up butter, onion, fennel seeds, orange juice, dry white wine, stock, fresh scallops and Parmesan cheese Reviewer Marty Martindale, Largo FL. She is owner of
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