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Cooking from the Heart: 100 Great American Chefs Share Recipes They Cherish
by Michael J. Rosen, Richard Russo (Foreword)
Product Group: Book
Publisher: Broadway (2003-09-09)
ISBN: 076791371X
EAN: 9780767913713
Dewy Decimal #: 641.5
Hardcover: 320 pages
Release Date: 2003-09-09
SKU: 03006
Condition: Used: Very Good
Comments: 1st edition with full number line. Book in great condition, but does have name, and address stamped inside front cover
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Editorial Reviews
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Product Description
America’s best-known chefs—in a stellar gathering—recall the dishes that warm their hearts in a collection benefiting one of the nation’s leading antihunger organizations.
Cooking from the Heart features one hundred of the country’s most beloved and well-known chefs, who each contribute not only a superb dish—whether a holiday tradition, comfort food, cross-cultural innovation, or family classic—but also the story of why that dish means the world to them. The chefs speak as parents, children, partners, neighbors, husbands, wives, and friends. Cooking from the Heart is a joyous collection of recipes in which love is always the first ingredient. Here are Ming Tsai and his family wrapping potstickers on the Ping-Pong table in his grandmother’s house; Gale Gand and her son making pie crusts with a rolling pin that’s been in their family for five generations; Seth Bixby Daugherty improvising a mulberry crisp on a cross-country peace march; Marcel Desaulnier recounting the Christmas his mother sent him her chocolates and cookies while he was serving in Vietnam; and Lidia Bastianich crushing herbs under her infant grandchildren’s noses to awaken their senses to rich aromas. From Jean-Georges Vongerichten’s grandmother’s Alsatian Lamb Stew to Rick Bayless’s hometown Orchard Peach Cobbler, from Sara Moulton's Grilled Fish discovered on a magical trip to Greece to Emeril Lagasse’s favorite Bolognese Sauce for Sundays with friends, Cooking from the Heart presents an inexhaustible range of recipes you’ll want to make your own. These are stories to cherish; they will remind you of—and even inspire—your own family’s mealtimes and traditions.
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Amazon.com Review
Since 1984 Share Our Strength has targeted hunger in this country. Of the 33 million people who live with hunger in the US, 40% are children. Most of the adults have jobs. So there's more to Share Our Strength events like Taste of the Nation or the Great American Bake Sale than chefs and food enthusiasts meeting to display taste treats and stuff their faces. This ongoing process raises the millions of dollars that Share Our Strength delivers to programs that combat hunger. Cooking from the Heart is another element is this grand scheme. One hundred chefs have contributed some recipes and their own reminiscences about food in their life. Chefs are often distant, mysterious beings, some with celebrity status, many simply working out their creative demons back in the kitchen. Cooking from the Heart is an outsider's opportunity to peek inside, to get as close as family--if only for a page or two, a recipe or two. But it is telling and worthwhile. This is a warm book. Heartfelt warmth. And the recipes are terrific for being so personal. Seattle's Tom Douglas, for example, provides Shrimp Remoulade on Molasses Toasts, while explaining that his mother's idea of spicy seasoning was a silver-dollar size piece of onion cooking in a pot roast for 12. Chpaters covering "Starters," "Brunch and Lighter Dishes," "Soups and Stews," "Pasta and Rice," "Seafood, Poultry, Meats," "Salads and Side Dishes," "Desserts"--they are all here. So too are Seeger, Van Aiken, Schlesinger, Boulud, Traunfeld, Milliken, Waters, Bastianich, Yan, Lagasse, and many many more. Like all Share Our Strength projects, a portion of the cover price of Cooking from the Heart will end up feeding the hungry. --Schuyler Ingle
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Customer Reviews
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Exceptional Taste
Rating  (5)
Date: 2005-03-31
4 out of 4 customers found this reveiw helpful
This book exhibits exceptional taste. The panko-crusted goat cheese on arugula and asparagus salad is worth the price of the book. And then there are 99 other great recipes.
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5 stars isn't enough when there are 100 stars chefs here!
Rating (5)
Date: 2003-12-04
6 out of 6 customers found this reveiw helpful
Since we've elevated chefs to "star status" these days, we want to know all about what appliances and ingredients they use, what they themselves eat, etc. So ONE of the great things about this collection is the inside look you get at each chef's personal history. Really touching stories like Marcel Desaulnier, while stationed in Viet Nam, sharing the homemade chocolates his mother had sent. All this besides the fact that the book itself is gorgeous and just reading the recipes is entertainment enough. And as if I needed another way to rationalize buying the book, the fact that a portion of the proceeds go to an organization committed to ending hunger (Share Our Strength) had me sold. Buy this book!
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Celebrities, sure, but something even bigger to celebrate
Rating (5)
Date: 2003-11-14
3 out of 3 customers found this reveiw helpful
Sure, pick up the book because it features new recipes from umpteen James Beard Award winners, from most of the affable chefs who have television shows, from these "chefs who are the new rock stars." Okay, that might be the way you find the book. But inside, it's all storytelling. Rosen, the book's writer, coaxed the most familiar and family-inspired stories from these celebrity chefs to accompany their recipes. (And the recipes themselves also have a very accessible, personable feel to them: nothing too fanciful or formidable.)
A review, which put me onto the book said, "you know feel-good movies...this is a feel-good cookbook." It's a book to read at the kitchen table while you have breakfast, dreaming up what to cook for dinner. Dreaming of those anecdotes you tell about your own family's favorite meals. It's a fireside book. An emotional book: it about WHY we want to go to the trouble of cooking wonderful things for people we love. It's THE ideal book to give as gift, full of heart.
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Better than I expected
Rating (5)
Date: 2003-11-02
6 out of 6 customers found this reveiw helpful
At first I thought, wow! a nice book, a good gift. The premise of 100 great American chefs sharing stories and recipes for a good cause. But both the tales and the recipes exceeded my expectations. A terrific addition to my extensive cookbook collection.
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A STAND OUT in a Standing Room Only Crowd of Cookbooks
Rating (5)
Date: 2003-10-26
10 out of 10 customers found this reveiw helpful
You can tell when you pick up the book: quilting stitches are embossed on the cover. Quilt patches make up the cover: eggs, pie, soup, chicken. There are no photographs inside. No garnishes. Nothing about piling up the food into teetery towers and drizzling essences of something or another on a gigantic plate. YET these are America's best-known chefs. At least half of them must be James Beard Award winners. Their own cookbooks and restaurants have won most of the other awards. Cooking from the Heart is 100 chefs making up this treasury of family recipes, of familiar (to them) favorites, all designed for a home cook. Sure, there are a few recipes with a couple sub-recipes (you can't make a pie in one step...but we all do it without grousing). Sure, there are a few (but only a few) that have an ingredient that might require a trip to specialty market. But that's part of the joy in this kind of a book: finding something new to add to the standards in your own recipe file.
Unlike a lot of chef-written books, this one tells stories. Funny accounts of travels or mishaps or family members. Really touching tributes to grandparents, mentors, loved ones. And then the recipes themselves make this book a stand out. Try these titles: Brown-butter apple tart, blue cheese grits with wild mushrooms, crab cakes with a fried corn sauce. Or try something incredibly festive: a leg of lamb cooked for three days with a pound and a half of garlic--that's 1 1/2 pounds: marinated for a day, cooked for 7 hours, and rested for a day, resulting in something so tender and aromatic... A wild recipe from Philip Boulot in Portland, Oregon. The book is full of these simmered recipes that fill the house with something that's divine and earthly: Emeril's Sunday pot of bolognese sauce, John Ash's grandmother's beef stew, Suzanne Goin's devil's chicken with mustard and leeks.
Which makes this book sound too strong in the meat department, which isn't the case. Tons of great seafood, lots of homey desserts, and a big range of starters and first courses. It really is a quilt: bright patches from all across America, from every cuisine, from so many great talents. And like a quilt, something to pass on and cherish.
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