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Part instructional guide, part recipe book, one of New York's top chefs, who is known for his unique and innovative menus, presents a wonderful guide, for both novice and expert cooks, that is filled with an abundance of culinary "tricks" for creating stellar, flavorful meals at home. 25,000 first printing.
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About the Author:
Tom Valenti is owner-chef of Ouest, which opened in 2001 on Manhattan's Upper West Side. Trained in classic French and Italian cuisines, he continues to draw inspiration from the southern Italian flavors he remembers from his grandmother's kitchen. This is his first book.
From Library Journal:
Valenti introduces himself as a New York City chef "not known for one particular restaurant, but [who has] cooked in several prominent ones." Actually, this is somewhat outdated, because he recently opened his own restaurant, Ouest, on Manhattan's Upper West Side, and it has received rave reviews and been packed from the start. In any case, he is known for hearty, flavorful cooking, with an emphasis on roasted, braised, and grilled foods: Charred Lamb Salad with Lentils, Roasted Sea Bass with Wilted Kale, and, of course, his Braised Lamb Shanks, which are famous. He and coauthor Friedman have adopted a relaxed tone, suitable for the comfort food Valenti likes so much, and they have attempted to make the recipes as accessible as possible, with helpful tips and suggestions for advance preparation throughout. For area libraries and other larger collections.
Copyright 2002 Cahners Business Information, Inc.
Copyright 2002 Cahners Business Information, Inc.
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- PublisherWilliam Morrow Cookbooks
- Publication date2002
- ISBN 10 0060198192
- ISBN 13 9780060198190
- BindingHardcover
- Edition number1
- Number of pages336
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Welcome to My Kitchen: A New York Chef Shares His Robust Recipes and Secret Techniques
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