Chef, Interrupted: Delicious Chefs' Recipes That You Can Actually Make at Home

Melissa Clark, Author, Tina Rupp, Photographer . Clarkson Potter $32.50 (271p) ISBN 978-1-4000-5440-4

A prolific cookbook coauthor and food writer, Clark revises the innovative recipes of top restaurant chefs, hoping to make them easier for nonpros. Her tweaks generally consist of replacing hard-to-find or difficult-to-manage ingredients with more available and user-friendly ones, then condensing steps to reduce preparation time and carefully clarifying more advanced techniques. By deconstructing each dish into its most necessary elements and bypassing fussy flourishes, Clark succeeds in keeping the essence of most of the famous chefs' foods. Home cooks will be delighted by Mushroom Risotto with Truffle Tea Foam based on Marcus Samuelsson's Aquavit recipe, or the Charlie Trotter–inspired Five-Spice-Crusted Tuna with Roasted Carrots and Rutabaga Purée, or a streamlined version of Eleven Madison Park's Chocolate–Peanut Butter Parfaits with Caramelized Bananas. Though simplified, these are sophisticated dishes that require planning ahead. Prep times are generally an hour or more, and that doesn't include the many ingredients that require chilling overnight, marinating a day ahead of time or a few extra hours of baking. Despite these obstacles, the promise of being able to prepare dishes made famous by the likes of Mario Batali and Alain Ducasse is indeed alluring. Photos. (On sale Sept. 20)

Reviewed on: 06/20/2005
Release date: 10/01/2005
X
Stay ahead with
Tip Sheet!
Free newsletter: the hottest new books, features and more
X
Only $18.95/month for Digital Access
or $20.95 for Print+Digital Access!
X
Only $18.95/month for Digital Access
or $20.95 for Print+Digital Access!
X
Email Address

Password

Log In Lost Password

PW has integrated its print and digital subscriptions, offering exciting new benefits to subscribers, who are now entitled to both the print edition and the digital editions of PW (online or via our app). For instructions on how to set up your accout for digital access, click here. For more information, click here.

The part of the site you are trying to access is now available to subscribers only. Subscribers: to set up your digital subscription with the new system (if you have not done so already), click here. To subscribe, click here.

Email pw@pubservice.com with questions.

Not Registered? Click here.