The James Beard Foundation's Best of the Best A 25th Anniversary Celebration of America's Outstanding Chefs PDF
Preview The James Beard Foundation's Best of the Best A 25th Anniversary Celebration of America's Outstanding Chefs
The James Beard Foundation’s Best of the Best A 25TH ANNIVERSARY CELEBRATION OF AMERICA’S OUTSTANDING CHEFS BY Kit Wohl PHOTOGRAPHS BY SUSIE CUSHNER FOREWORD BY MARTHA STEWART IN MEMORY OF Chef Robert Barker Table of Contents Dedication Table of Contents Foreword introduction CHAPTER one 1991 & 1998 WOLFGANG PUCK LOBSTER SHANGHAI STYLE with CRISPY SPINACH PIZZA with SMOKED SALMON and CAVIAR KAISERSCHMARRN CHAPTER two 1992 ALICE WATERS SUMMER SALAD garden lettuce salad TURNIP and TURNIP GREENS SOUP APRICOT GALETTE CHAPTER three 1993 LARRY FORGIONE OYSTERS and SEA URCHINS SHARING A SHELL PAN-ROASTED CHICKEN BREAST with HERB JUS and jim’s creamed hash potatoes CHAPTER four 1993 A TRIBUTE TO JEAN-LOUIS PALLADIN CHAPTER five 1994 DANIEL BOULUD MAINE PEEKYTOE CRAB SALAD with CELERY, WALNUT OIL, AND GRANNY SMITH APPLE ROASTED LAMB LOIN with TREVISO MARMALADE, SEARED FENNEL, POLENTA TUILES, and SICILIAN OLIVE TAPENADE CHAPTER six 1995 RICK BAYLESS GREEN HERB CEVICHE with CUCUMBER ceviche verde con pepino SMOKY PEANUT MOLE with GRILLED QUAIL Cordonices Asadas en Mole de Cacahuate CHAPTER seven 1996 JEREMIAH TOWER CHILLED HONEYDEW MELON SOUP with CRAB RÉMOULADE POACHED CHICKEN BREASTS with HOMINY and CRAYFISH CHAPTER eight 1997 THOMAS KELLER CAVIAR with BRIOCHE and AVOCADO MOUSSE LAMB with SWISS CHARD, TOKYO TURNIP, ARROWLEAF SPINACH, and DIJON MUSTARD MOUSSELINE CHAPTER nine 1998 JEAN-GEORGES VONGERICHTEN OEUFS au CAVIAR GREEN ASPARAGUS with MORELS and ASPARAGUS PURÉE TURBOT with CHÂTEAU-CHALON SAUCE CHAPTER ten 1999 CHARLIE TROTTER GREEN BELGIUM WHITE ASPARAGUS with BLACKBERRIES SQUAB BREAST with FRENCH BREAKFAST RADISH CONFIT, BLACK SESAME PURÉE, and ANNATTO GASTRIQUE CHAPTER eleven 2000 DAVID BOULEY SEA URCHIN TERRINE with CRÉME FRAÎCHE, OESTRA CAVIAR, and FRESH KINOME PORCINI FLAN with DUNGENESS CRAB and BLACK TRUFFLE DASHI DASHI CHAPTER twelve 2001 PATRICK O’CONNELL CARPACCIO of HERB-CRUSTED BABY LAMB with CAESAR SALAD ICE CREAM PAN-SEARED MAINE DIVER SCALLOPS with CARAMELIZED ENDIVE, LEEK PURÉE, and SHAVED BLACK TRUFFLE CHAPTER thirteen 2002 LIDIA MATTICCHIO BASTIANICH PACCHERI with ANNA SANTORO’S PESTO TRAPANESE Paccheri al Pesto Trapanese di Anna Santoro SPICY CALAMARI Calamari Piccanti LIMONCELLO TIRAMISÙ CHAPTER fourteen 2003 ERIC RIPERT STUFFED ZUCCHINI FLOWERS with PEEKYTOE and KING CRAB and FINES HERBES- LEMON MOUSSELINE SAUCE LOBSTER CITRUS á la NAGE CHAPTER fifteen 2004 JUDY RODGERS “SALMON BACON,” LETTUCE and TOMATO SANDWICH FRISÉE and ESCAROLE SALAD with GOLDEN RAISINS, SUNCHOKES, DRY JACK CHEESE, AND ALMONDS Zuni BREAD SOUP CHAPTER sixteen 2005 MARIO BATALI CAVATELLI with PASTA ENRICO GRILLED GUINEA HEN with FREGULA and BLACK TRUFFLE VINAIGRETTE GRILLED LAMB HEART SPIEDINI with CARDOONS, POTATOES, and SWEET PEPPER VINAIGRETTE CHAPTER seventeen 2006 ALFRED PORTALE BEET SALAD with MANGO, FETA, ORANGE, and MINT CURRY-SPICED MUSCOVY DUCK BREAST with FRAGRANT BASMATI RICE CHAPTER eighteen 2007 MICHEL RICHARD ONION FETTUCCINE with PARMESAN CHEESE Duck SHABU SHABU CHAPTER nineteen 2008 GRANT ACHATZ BACON, BUTTERSCOTCH, APPLE, THYME HOT POTATO, COLD POTATO, BLACK TRUFFLE, PARMESAN CHAPTER twenty 2009 DAN BARBER GREENHOUSE SALAD with BLUE HILL FARM YOGURT Summer ZUCCHINI CHAPTER twenty-one 2010 TOM COLICCHIO SEA URCHIN and CRAB FONDUE SPICE-ROASTED LOBSTER with BUTTERMILK CHUTNEY recipe credits acknowledgments About the Author Copyright Foreword MARTHA STEWART
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