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Books : Welcome to My Kitchen: A New York Chef Shares His Robust Recipes and Secret Techniques
Books and Publications Average Rating: out of 5 stars

  
: Welcome to My Kitchen: A New York Chef Shares His Robust Recipes and Secret Techniques
See Larger Image 		Welcome to My Kitchen: A New York Chef Shares His Robust Recipes and Secret Techniques
by: Tom Valenti, Andrew Friedman
Binding: Hardcover
Dewey Decimal Number: 641.5
EAN: 9780060198190
ISBN: 0060198192
Label: William Morrow Cookbooks
Manufacturer: William Morrow Cookbooks
Number Of Items: 1
Number Of Pages: 336
Publication Date: February 01, 2002
Publisher: William Morrow Cookbooks
Release Date: February 05, 2002
Sales Rank: 579735
Studio: William Morrow Cookbooks



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Product Description:
Presents instructions and recipes, for both novice and expert cook, for creating flavorful meals at home.



Customer Reviews
Average Rating: out of 5 stars

Rating: 5 out of 5 stars - Learn from the master!
I recently received this book as a gift and I am very pleased I did. This is such a well-written cookbook, by an author who is clearly passionate about food. The personal, completely unpretentious tone of the author is so refreshing and makes for a very pleasant and easy read. I love how Mr. Valenti shares his personal experiences with food, from his (very tasty) upbringing in an Italian family, to his early years working as an apprentice in high caliber kitchens, to the accomplished chef he has become today. Though he never went to culinary school, Tom Valenti is undoubtedly a master of his craft, and all it takes is a taste of his wonderful dishes to learn that. What I really enjoy about his recipes is so many of them, when broken down, are based on simplicity, (a pinch of sugar here, a touch of vinegar there). Yet the end results are far from simple. They are gastronomic masterpieces! I feel confident that there ... Read More


Rating: 5 out of 5 stars - Restaurant Dishes with Restaurant Tricks and Tips
When Tom Valenti wrote his second book, ?Soups, Stews, and One Pot Meals?, he must have been concentrating on simple dishes to atone for the relatively complicated recipes he put in this, his first book. As always, ?simple? and ?complicated? are loaded words in culinary procedures. What appears complicated to some because it involves cooking several different components of a dish separately may be simple to others because each of the individual steps are simple and the end result leaves the flavors of the ingredients intact, or pleasantly accentuated by the cooking procedure and seasonings.

Valenti?s invitation to HIS kitchen is significant in that he is very fond of a few techniques which are uncommon among is colleagues in other restaurant kitchens. His most interesting twist is in the routine use of sugar as a seasoning along with salt and pepper. He is also exceptionally fond of using acids like citrus ... Read More


Rating: 5 out of 5 stars - Real Secrets
In this cookbook, the author seems willing to actually part with secrets he has learned and acquired from his professional training and experiences as a chef. Rather than present yet another collection of recipes that readers can imitate, Valenti seems interested in promoting in the home cook useful cooking skills and ways of adapting to what food is on hand, what time is available, and what interest one has in creative cooking. The introductory sections are informative and different from most other books', and while the main part of the volume is a selection of recipes, the emphasis is on adaptions and flavor. The dishes are often unique and the book reads well. The author's love of cooking shines through on every page, and he is no snob-- he bears in mind the constraints of time and equipment that the average experienced cook faces.



 

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