food 10.27.03

Chefs on Paper

The New American Chef: Cooking with the Best of Flavors and Techniques from Around the World by Andrew Dornenburg and Karen Page (Wiley, $29.95) explores ten cuisines, with the help of Mario Batali, Daniel Boulud, Zarela Martinez, Paul Wolfert, Alain Ducasse, Rick Bayless, and many others. Great pics, tons of recipes, the usual first-rate work from Dornenburg and Page. Catch them on Saturday, November 1 at 3pm, talking and signing, at Broadway Panhandler, 477 Broome [Greene/Wooster] 212.966.3434.

Tom Colicchio's new book is Craft of Cooking: Notes and Recipes From a Restaurant Kitchen (Clarkson Potter, $37.50). The superb chef of Craft (and Gramercy Tavern, not to mention Craftbar and the wittily named 'wichcraft) includes over 100 recipes plus all kinds of useful and interesting material: how to get good ingredients, for instance, and Craft behind-the-scene cameos.

Tom Valenti, the chef who broke the UWS curse, has written Tom Valenti's Soups, Stews, and One-Pot Meals with Andrew Friedman (Scribner, $30). These 125 recipes offer the same kind of robust fare that Mr. Valenti specializes in at Ouest and 'Cesca and should be perfect for cold nights (and when you want to eat his cooking but can't get in).

Flavor (Hyperion, $35) is the first book by Rocco DiSpirito, and as is the chef's style, it's not shy. It comes in at four hundred pages and it's filled with thoughtfully delineated recipes of varying degrees of difficulty, even a wine-pairing suggestion. The reality TV gig unleashed some backlash against the chef; this book is a reminder that underneath the star chef persona is actually an extraordinary cook.
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