America's Best Chefs Cook with Jeremiah Tower - Hardcover

This book introduces readers to award-winning chefs including Charlie Trotter in Chicago; Nancy Silverton and Mark Peel in Los Angeles; Alain Ducasse in New York; Patrick O'Connell in Washington, D.C.; and Odessa Piper in Madison, Wis. It is a companion to the PBS series "America's Best Chefs."You'll find an eclectic mix of recipes and ingredients, as well as recommended substitutes if you can't find what is called for locally.The recipes include pistachio-crusted grilled rack of lamb; venison with huckleberry sauce; butter-braised lobster; slow-roasted salmon; pompano with roasted pumpkin, vanilla bean and grilled lemon. Mixed in with this restaurant fare are quick recipes for pizza dough, skillet cornbread, skillet pecan pie, crepes and shrimp salad. ("USA Today", December 4, 2003)

The award-winning pioneer of American regional cuisine cooks with a "whos who" of the nations top chefs Philippe Boulot The Heathman Restaurant Portland, Oregon Alain Ducasse Alain Ducasse at the Essex House New York City Gale Gand Tru, Chicago, Illinois Jean-Marie Lacroix Lacroix at The Rittenhouse Philadelphia, Pennsylvania Robert McGrath Roaring Fork, Scottsdale, Arizona Nancy Oakes Boulevard Restaurant San Francisco, California Patrick OConnell The Inn at Little Washington Northern Virginia Ken Oringer Clio, Boston, Massachusetts Odessa Piper LEtoile, Madison, Wisconsin Michael Romano Union Square Cafe, New York City Nancy Silverton and Mark Peel Campanile, Los Angeles, California Frank Stitt Highlands Bar & Grill Birmingham, Alabama Charlie Trotter Charlie Trotters, Chicago, Illinois