Renowned chef Jonathan Waxman knows that becoming a great American cook starts at homehere he shares methods for recipes you can pull together with just a few ingredients.
Widely recognized as one of the fathers of New American cuisine, Jonathan Waxman knows how to make magnificent food from just a few ingredients, roasting eggplants and red peppers for an intensely flavored soup or tossing asparagus with oranges and hazelnuts for a refreshing first course. His vision is bold, but strikingly unpretentious: many of the dishes in A Great American Cooklike the Shrimp BLT, Crispy Chicken and Goat Cheese Burritos, and Gingerbread with Brandied Plumsare free-spirited plays on classics, and his less is more philosophy animates suppers like flash-seared scallops on caramelized onions and chicken cooked under a brick with a sauce of ros wine, bacon, and peas. From a versatile vegetable dish that goes with nearly every main course to handmade pastas with delicate sauces to a foolproof way to cook salmon, Waxman gives you all the techniques and recipes you need for simple, sophisticated cooking at home.
