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Join Mark Bittman as he takes on the nation's top chefs in a culinary battle of home-style vs. restaurant style!
"Mark knows food. Mark knows chefs. Chefs know Mark.You know this has gotta be a great cookbook!"
--Al Roker, Host, NBC's Today show
The Chefs Who Took the Challenge
* JOSE ANDRES, Zaytinya/Washington, D.C.
* DANIEL BOULUD, Daniel/New York
* JAMES BOYCE, Studio/Laguna Beach
* GARY DANKO, Restaurant Gary Danko/San Francisco
* SUZANNE GOIN, Lucques and A.O.C./Los Angeles
* GABRIELLE HAMILTON, Prune/New York
* ANNA KLINGER, Al di La/New York
* CHARLES PHAN, The Slanted Door/San Francisco
* MICHEL RICHARD, Citronelle/Washington, D.C.
* SUVIR SARAN, Devi/New York
* CHRIS SCHLESINGER, East Coast Grill & Raw Bar/Boston-Cambridge
* KERRY SIMON, Simon Kitchen & Bar/Las Vegas
* JEAN-GEORGES VONGERICHTEN, Jean-Georges/New York
- Sales Rank: #2635217 in Books
- Published on: 2005-04-04
- Original language: English
- Number of items: 1
- Dimensions: 9.30" h x .85" w x 8.20" l, 1.95 pounds
- Binding: Hardcover
- 272 pages
From Publishers Weekly
The cheeky title on the latest from high-profile Bittman explains it all. Thirteen chefs—from four-starred Jean-Georges Vongerichten and Daniel Boulud to the lesser known Kerry Simon of Las Vegas and James Boyce of Laguna Beach—present their recipes and then Bittman concocts simpler versions that use fewer ingredients and take less effort and time. The results vary. Michel Richard (of Citronelle in Washington, D.C.) offers a complex Layered Vitello Tonnato, and Bittman comes up with inspired Turkey (Tonnato) Sandwiches, which call for a tonnato-type sauce on turkey slices from the local deli. On the other hand, Anna Klinger (of Al Di La in New York City) presents Beet Ravioli with Butter and Poppy Seeds, and Bittman counters with Pasta with Savoy Cabbage, which has nothing in common with Klinger's dish except that it includes pasta. Thus the concept is a gimmick that at times compares apples and oranges. Nevertheless, with the continuing public adoration of trendy chefs and the more practical wish to prepare chef-worthy meals at home, this book will attract Bittman's legion of fans, who will be tuning in to this spring's PBS series upon which the book is based. (Apr.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
From the Inside Flap
Mark Bittman is famous for his simple, down-to-earth approach to cooking from his bestselling How to Cook Everything® cookbooks. Now, in this companion to the public television series How to Cook Everything: Bittman Takes on America's Chefs, he pits his relaxed cooking style against the sophisticated creations of thirteen A-list celebrity chefs, from Daniel Boulud, Gary Danko, and Suzanne Goin to Michel Richard, Chris Schlesinger, and Jean-Georges Vongerichten.
Bittman's challenge is brash but irresistible—that simple food cooked at home can taste as good as four-star restaurant cooking. He packs his refreshingly open-minded approach to food and his straight-shooting personality ("I come from a long line of wise guys," he says happily) and takes them on the road to the chefs' home turf in kitchens around the country. The battle plays out in 120 recipes that he and the chefs create together, each helping but also ribbing the other along the way.
Every recipe challenge presents a chef's special dish followed by Bittman's more accessible interpretation. Daniel Boulud's Lamb Extravaganza vs. Bittman's "Too-Simple" Stuffed Lamb Shoulder, Charles Phan's Wok-Cooked Chicken with Nuts and Fruits vs. Bittman's Stir-Fried Chicken with Broccoli and Walnuts, Michel Richard's Layered Vitello Tonnato vs. Bittman's Turkey (Tonnato) Sandwiches, Kerry Simon's Banana Bread and Tempura Bananas vs. Bittman's Frozen Chocolate Banana on a Stick...which will you like best? You may find it hard to choose. No matter. Whether you're in the mood to keep things simple or to take on a culinary challenge, you'll find plenty of terrific opportunities here. And since recipes are grouped into chapters covering starters, main dishes, and desserts, it's easy to find inspiration.
Throughout, the book captures the lighthearted competition and shares the expert cooking revelations that make the television series so engaging. Excerpts from the banter between Bittman and the chefs let you in on what the pros think about their trade, while photographs of finished dishes and still shots from the shows take you close to the action.
You'll find practical cooking advice, too, plus Bittman's often witty and always insightful behind-the-scenes observations. Whether it's Gabrielle Hamilton's opinion about deveining shrimp or Suvir Saran's advice on grinding and browning spices, Michel Richard's thoughts on the chef as artist or Gary Danko's musings on multi-tasking in the kitchen, these pages are filled with inside information on ingredients, techniques, cooking philosophies, and, of course, the chefs themselves.
During this series of mano a mano cooking challenges, says Bittman, "even I learned something new every time I stepped up to the stove." As for the final result, the food is a real knockout—with a winner on every page.
From the Back Cover
Join Mark Bittman as he takes on the nation's top chefs in a culinary battle of home-style vs. restaurant style!
"Mark knows food. Mark knows chefs. Chefs know Mark.You know this has gotta be a great cookbook!"
—Al Roker, Host, NBC's Today show
The Chefs Who Took the Challenge
- JOSÉ ANDRÉS, Zaytinya/Washington, D.C.
- DANIEL BOULUD, Daniel/New York
- JAMES BOYCE, Studio/Laguna Beach
- GARY DANKO, Restaurant Gary Danko/San Francisco
- SUZANNE GOIN, Lucques and A.O.C./Los Angeles
- GABRIELLE HAMILTON, Prune/New York
- ANNA KLINGER, Al di Là/New York
- CHARLES PHAN, The Slanted Door/San Francisco
- MICHEL RICHARD, Citronelle/Washington, D.C.
- SUVIR SARAN, Devi/New York
- CHRIS SCHLESINGER, East Coast Grill & Raw Bar/Boston-Cambridge
- KERRY SIMON, Simon Kitchen & Bar/Las Vegas
- JEAN-GEORGES VONGERICHTEN, Jean-Georges/New York
Most helpful customer reviews
3 of 3 people found the following review helpful.
Nearly a complete waste of time, resources, money, and food
By K916
This is the most disappointing cookbook I've ever read, and quite possibly -- no, definitely -- the worst photographed book I've ever seen. Pictures are out of focus, blurry, poor color. They look as if someone with a WalMart brand webcam snapped a photo of their lunch on their desk at work, uploaded it to Picasa, and then printed their own book.
**Update** I learned from the other reviewer that the recipes being cooked were being filmed and the publisher grabbed video stills from the shoot, scanned them, and uploaded those as photographs. That's why they are grainy, out of focus, have poor color, and look as if they came from a 1970s era television. Just awful.**
As for the recipes, they range from the very complicated to the very simple, but they are universally disappointing. For instance, the concept of "taking on America's Chefs" by creating competing, but substantially similar dishes, is just a joke in certain respects. Here's a perfect example:
One chef created a Persimmon Gelato. Bittman's answer, and his posted recipe was to freeze a persimmon and eat it with a spoon. I kid you not -- eat a frozen piece of fruit. That's his answer to the Persimmon Gelato, and, HIS idea of a frozen piece of fruit took up an entire page in this cookbook. Not that the recipe was long, mind you. Freeze a persimmon. Eat it with a spoon. It's just that presenting the original recipe on one page, and his response, on the other, he gets "two pages out of it" and he's that much closer to being done.
12 of 14 people found the following review helpful.
A smorgasbord of great chefs and Bittman's simplicity too!
By Lynn Harnett
The time may yet come this summer when you tire of the same old steak, burgers and chicken on the barbecue and yearn for something a little different. Like Lemongrass-Grilled Rack of Lamb with Tamarind Sauce, perhaps, or Grilled Tuna with Soy, Wasabi, and Pickled Ginger or a Lobster Burger involving scallops, ginger mayonnaise and Tomato Confit.
These are restaurant-style chef dishes, of course, and Bittman's responses, intended to show how simple, home-cooked food can be just as enjoyable are, respectively: Grilled Squid with Black Pepper and Sesame-Lemon Sauce, Tuna Teriyaki, and a Lobster Roll, served with melted butter on a hot dog bun.
It's a gimmicky idea, but fun, even if the connections sometimes seem farfetched (rack of lamb vs. squid?). Bittman, author of "The Minimalist" column as well as many books, adheres to a simplify-without-sacrifice philosophy and consequently is wildly popular with busy but serious home cooks. This book accompanies Bittman's public television series and includes short profiles of the 13 chefs, their restaurants and their dishes juxtaposed with Bittman's responses.
Sidebars include some of the show's repartee as well as cooking tips (like Jean-Georges Vongerichten's subtle use of cayenne instead of black pepper to season fish) and Bittman's variations, simplifications, explanations and suggestions for home cooks who want to prepare the chefs' signature dishes (Gary Danko's Duck Confit and Potato Hash as template for croquettes of many kinds; choosing lemons or persimmons, making shrimp shell stock, clarifying butter).
The chefs run the gamut from classical French (Daniel Boulud, Michel Richard) to Vietnamese (Charles Phan), Spanish (Jose Andres), Indian (Suvir Saran) and various trendy Americans (Kerry Simon, Anna Klinger, James Boyce). Some are young, some well established; all are confident and opinionated.
Illustrated with shots taken from the TV show, this is a clever, energetic book which offers a smorgasbord of the nation's leading cooks and an expert home cook's take on a wide range of recipes and techniques.
12 of 13 people found the following review helpful.
Ignore the "Challenge" Try the Recipes
By John Matlock
The basic premise of this book is that the recipies concocted by the author featuring simple down to earth cooking can compete with the chefs from fancy four star restaurants.
Each "challenge" resents a chef's special dish followed by Bittman's more accessible interpretation. My conclusion is that "No, they don't compete." The basic rules are too different. Instead, what the guest chef cooks and what the author cooks are two different dishes. In looking over the recipies, sometimes I would prefer one, sometimes the other, often both sound like they would be good to eat --Example: A chef cooked Baked Stuffed Crab, Bittman cooked crab soup. Not the same disk, but I could handle either one but the baked one sounds better.
This book is the companion to a series of TV shows where these "challenges" will be shown. Here you have the recipe and you can cook either one or both at your leisure. The challenge part is just part of the TV show. The recipes are what count.
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