Synopsis
When Jeremiah Tower started cooking in California in the 1970s, fine food in America was typically a pale imitation of French haute cuisine. Taking the reins at a small Berkeley restaurant named Chez Panisse, Tower looked around at the extraordinary fresh ingredients available from local producers, began experimenting with a cooking style that emphasized pure flavors and inventive combinations...and changed the face of American cooking. In a few years, he went on to open San Francisco's glittering Stars restaurant, becoming this country's first celebrity chef and winning two James Beard Foundation awards, including one for best chef in the U.S. Without debate, Tower is one of the country's greatest cooks. In this extraordinary new cookbook, he presents over 250 recipes representing the last fifteen years of his creative cooking. More than a cookbook, however, Jeremiah Tower Cooks reveals Tower's extraordinary gift as a writer and storyteller. The result is a book of exceptional delights from a marvelous writer and a brilliant cook.
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About the Author
Jeremiah Tower is widely recognized as having founded California cuisine when he was chef of Chez Panisse in the 1970s. His first book, New American Classics, won a James Beard award in 1986 for best American regional cookbook. He also won the James Beard award for best chef in 1996 He is the writer and host of the PBS series America's Best Chefs. Donald Sultan is a painter known for his untraditional takes on the traditional genre of still life. His work can be found in the collections of the Museum of Modern Art, the Metropolitan Museum of Art, and the Dallas Museum of Art, among others.
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Jeremiah Tower Cooks: 250 Recipes from an American Master
Published by
Stewart, Tabori and Chang, 2002
ISBN 10: 1584792302
ISBN 13: 9781584792307
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