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    Books: Cooking by Cuisine -> Cooking American

    Welcome to My Kitchen: A New York Chef Shares His Robust Recipes and Secret Techniques

    Valenti, Tom
    Friedman, Andrew

    Published: February 1, 2002
    ISBN: 0060198192

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    Book Description
    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 Actually, this is somewhat outdated, because he recently opened his own restaurant, Ouest, on Manhattan's Upper West Side, and it has received rave reviews and been packed from the start.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.

    Product Description:

    When chef Tom Valenti cooks at home for family and friends, flavors are big and bold, and preparations fast and flexible. For more than twenty years, Valenti has ranked among New York's top chefs, creating innovative and critically acclaimed menus for some of the city's most popular restaurants. Now join Valenti in the kitchen, where he reveals professional secrets for creating deep, robust flavors in your own home. Valenti offers more than 150 recipes for every occasion: Try a cup of Wild Mushroom Soup and a Sautéed Spinach Sandwich for a casual weekend lunch, or Foie Gras Ravioli with Chickpeas, Leeks, and Basil at that special dinner party. Each recipe is full of do-ahead suggestions as well as fascinating background notes on any unusual ingredients or unorthodox techniques (water, for example, is used in a number of ways to open up flavors). From tips on how to regulate heat for best flavor and texture to new uses for sugar in savory dishes, Valenti's culinary wisdom will help you cook like a chef. Welcome to My Kitchen will surprise and inspire kitchen veterans and casual cooks alike.

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