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The Chefs Collaborative Cookbook : Local, Sustainable, Delicious Recipes from America's Great Chefs
by Chefs Collaborative and Ellen Jackson and Gentl & Hyers

Overview -

Almost twenty years ago, some of the most revered chefs in the world including John Ash, Rick Bayless, Susan Feniger, Nobu Matsuhita, Nora Pouillon, Michael Romano, and Alice Waters looked at the way Americans were eating and decided that they had to help change it.  Read more...


 
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More About The Chefs Collaborative Cookbook by Chefs Collaborative; Ellen Jackson; Gentl & Hyers
 
 
 
Overview

Almost twenty years ago, some of the most revered chefs in the world including John Ash, Rick Bayless, Susan Feniger, Nobu Matsuhita, Nora Pouillon, Michael Romano, and Alice Waters looked at the way Americans were eating and decided that they had to help change it. They had watched while processed foods replaced fresh food in our supermarkets. They saw family farms disappear and huge agribusiness corporation take over. They worried about obesity in children and adults and the associated illnesses. And they realized that Americans were losing the joy of cooking and eating fresh food.

In 1993, these visionary chefs founded Chefs Collaborative and vowed to use their influential restaurants to educate the public about a better way to nourish ourselves, a way that would be better for the planet, for our health, and for our communities. The declaration they created at that meeting traveled around the country and was signed by chefs in every state. They stated their goal: Support small farms, healthy food, and sustainable agriculture for everyone. They would do so through research and educational programs, but mostly by cooking delicious food that showed America that eating healthy, sustainable food is not only good for us and the environment it is also pure pleasure.

Now more than 12,000 strong, the Chefs Collaborative network includes top American chefs who have been a significant force in the food revolution that s improved the way Americans eat.

With over 115 original recipes from over 115 of America s best chefs, The Chefs Collaborative Cookbook celebrates that revolution and translates the tenets of sustainable food production into actual recipes that most any home cook can prepare. The book is divided into four sections that focus on vegetables, fruits, and other edible plants; meat and poultry; fish and seafood; dairy and eggs. Each section features sumptuous recipes and also provides information about the principles of sustainably around those main ingredients, with information provided by, farmers, artisan producers, breeders, environmentalists, and activists. The visually rich package contains over 50 finished dish photos.

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Details
  • ISBN-13: 9781600854187
  • ISBN-10: 1600854184
  • Publisher: Taunton Press
  • Publish Date: March 2013
  • Page Count: 298


Related Categories

Books > Cooking > Regional & Ethnic - American - General
Books > Cooking > Seasonal
Books > Cooking > Courses & Dishes - General

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2013-03-04
  • Reviewer: Staff

In the first cookbook from the Chefs Collaborative, food and sustainability take center stage. Pairing taste and ingredients with conscientiousness for the environment (in both a global and local sense), this book offers insight into scrumptious cooking with a conscience. Written with the premise that “food grown near to us is... fresher offers... the opportunity to explore and eat from the regional edible plants available to us,” the cookbook focuses on local, seasonal ingredients. Divided into four main sections, every ingredient has its day in the sun. The recipes range from the simple but tasty (such as grilled eggplant with roasted red pepper and black olive salad and buttermilk fried chicken) to more complex dishes, like traditional coq au vin and grilled skin-on striped bass with summer tomatoes and horta. With contributions from multiple well-known and respected chefs, including Peter Hoffman and Jesse Cool, and informative sections on how to make the reader’s food “better for the environment” and “fresh from the freezer,” this book will cause even the seasoned chef look at his or her surroundings in a whole new light and with a new appetite. (Apr.)

 
BookPage Reviews

Much more than the Mafia

Omertà, the Godfather, Don Corleone? There’s a lot more to Sicily than Mafioso melodrama. It’s a beautiful island with beautiful food, food that stands out in a part of the world known for its extraordinary cuisine. Sicily, compiled by the esteemed editors of the Italian classic The Silver Spoon, with 50 regional recipes and more than 150 full-color photos of countryside and kitchen, offers a new tribute to this storied, sun-drenched land and its vibrant, varied table. A profusion of fusion, Sicilian cuisine today is a marvelous mélange of its conquerors and the food culture they brought with them—from the early Greek colonies to the Romans, Byzantines, Saracens, Normans, Spaniards and French—a unique mosaic set in a fertile landscape that moves from sea to mountains to sea, from simple Baked Swordfish to Stuffed Eggplant Slices and Fried Stuffed Tomatoes to traditional Pasta with Sardines and the ubiquitous, unfailingly flavorful Caponata. This is a great book for travelers, cooks and dreamers, armchair and otherwise.

SUMPTUOUS AND SUSTAINABLE
Twenty years ago, a group of well-known, committed chefs got together to talk about environmental issues, food production and sustainable cooking (though the phrase was not yet part of our vocabulary). Chefs were becoming celebrities, and these forward-looking cooks realized that they could impact the American foodscape—and they have. The Chefs Collaborative Cookbook: Local, Sustainable, Delicious Recipes from America’s Great Chefs celebrates the positive effect their message continues to have with a collection of 115 local, seasonal and sustainable recipes from some of our best chefs. From Heirloom Beet and Upland Cress Salad with Apples, Grapefruit and Fennel-Buttermilk Dressing, to White Chocolate Mascarpone, Strawberries, and Basil in Phyllo, with stops for Crispy Porchetta with Salsa Verde and Sweet-and-Sour Catfish with Green Tomato Jam and Red Pepper Marmalade, the bounty of the seasons and the pleasure of eating pastured meat and poultry and sustainable seafood is showcased in fabulous, creative and elegant dishes. With these chefs as your guides, your food can be, as Ruth Reichl points out, “gorgeous and good for you and the planet.”

TOP PICK IN COOKBOOKS
In his debut cookbook, Fabio’s Italian Kitchen, Fabio Viviani—a fan favorite on “Top Chef All-Stars” and host of Yahoo!’s super-popular “Chow Ciao!”—tells us that this is more than a cookbook. It’s his inspiring, heartfelt celebration of Italian tradition and his rags-to-riches (or scraps-to-scrumptious) life, from poor Florentine kid who started cooking with his great-grandmother at the age of 5 to celebrity chef and owner of three successful restaurants in the U.S. The list of more than 150 recipes should get your full attention, too. After all my years in the kitchen, I often skip the basics, but not here: Check out the Basic Risotto, simple Tomato Sauce and Chunky Basil Pesto, all worth the price of admission. Fabio’s food is old world, old school; it’s “not meant to impress, it’s meant to feed people.” When you add his Mom’s Meatballs, Drunken Spaghetti and Chicken with Marsala Sauce to your repertoire, you’ll be feeding family and friends real Italian home cooking, and you’ll agree that Fabio is favoloso!

 
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