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Tom Valenti's Soups, Stews, and One-Pot Meals : 125 Home Recipes from the Chef-Owner of New York City's Ouest And 'Cesca by Andrew Friedman and Tom Valenti (2003, Hardcover)

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(Author: Valenti, Tom; Friedman, Andrew; Batali, Mario [Foreword]. The ISBN on the book will match, but the cover art may vary and may not match the picture. 4) Can you provide pictures of the actual product?.

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Product Information

This is the way we love to eat -- slowly braised, cut-with-a-spoon-tender meat resting in aromatic juices just waiting for the perfect piece of bread to come along and sop it up; a steaming bowl of chowder filled with chunks of fish and potatoes in rich broth laced with the smoky-sweet-salty flavor of bacon; a casserole that's spent some serious time in the oven as layer upon layer of creamy, soft cheese, pasta, herbs, and meat meld into a delectable whole.And as luck would have it, this is the way celebrated New York City chef Tom Valentilovesto cook. Considered Manhattan's grandmaster of comfort food, Valenti has made this beloved cooking his trademark. In fact, on any given night, you'll find him in his wildly successful Upper West Side restaurants Ouest and 'Cesca feeding the world's A-list -- Bill Clinton, Steven Spielberg, Charlie Rose, Jerry Seinfeld, Judy Collins, Joan Didion. Because, of course, this is the food theyloveto eat, too.InTom Valenti's Soups, Stews, and One-Pot Meals,Valenti and coauthor Andrew Friedman dish up the flavor we've come to expect from a New York chef, without any of the fuss. This is food that gets better a day or two after it's made, food to make on the weekend and savor throughout a busy week, food that is perfect for dinner parties and family celebrations.Here are 125 realistic recipes for the home cook -- most made in one pot -- and all based on the fact that the right ingredients, left alone to cook in a single vessel with virtually no intervention from the cook, steadily build glorious flavor and leave far fewer pots to clean.The book includes "Variations" and "Tomorrow's Table," tips on ways to embellish a dish by adding vegetables or meats or provide economy by stretching it into another satisfying meal by simply adding another ingredient. Valenti and Friedman embrace what they term "cooking in the real world," encouraging home cooks to use canned stocks and beans whenever appropriate. They discuss key ingredients; offer a section on condiments, garnishes, and accompaniments; provide a list of mail-order sources; and recommend cookware (though you won't need a lot).

Product Identifiers

PublisherScribner

ISBN-100743243757

ISBN-139780743243759

eBay Product ID (ePID)2229246

Product Key Features

Number of Pages288 Pages

LanguageEnglish

Publication NameTom Valenti's Soups, Stews, and One-Pot Meals : 125 Home Recipes from the Chef-Owner of New York City's Ouest And 'Cesca

Publication Year2003

SubjectCourses & Dishes / Soups & Stews, Courses & Dishes / Casseroles, Regional & Ethnic / American / General, Methods / Slow Cooking

Subject AreaCooking

AuthorTom Valenti, Andrew Friedman

FormatHardcover

Dimensions

Item Height1 in

Item Weight26.4 Oz

Item Length9.2 in

Item Width7.4 in

Additional Product Features

LCCN2003-054479

ReviewsBobby Flay Chef-owner of Mesa Grill and Bolo and host of the Food Network's Boy Meets Grill and FoodNation I crave the lusty and gutsy flavors of Tom Valenti's food twelve months a year. Now, instead of trying to steal his dishes from his menu, I have them all right here in Tom Valenti's Soups, Stews, and One-Pot Meals., Lidia BastianichChef-owner of Felidia, Becco, and Lidia's and host of Public Television's Lidia's Italian-American Kitchen and Lidia's Italian Table If you enjoy the mellow, velvety, complex, and succulent flavors that come from one-pot meals cooked slowly, this is the book to have., Lidia BastianichChef-owner of Felidia, Becco, and Lidia's and host of Public Television'sLidia's Italian-American KitchenandLidia's Italian TableIf you enjoy the mellow, velvety, complex, and succulent flavors that come from one-pot meals cooked slowly, this is the book to have., Bobby FlayChef-owner of Mesa Grill and Bolo and host of the Food Network'sBoy Meets GrillandFoodNationI crave the lusty and gutsy flavors of Tom Valenti's food twelve months a year. Now, instead of trying to steal his dishes from his menu, I have them all right here inTom Valenti's Soups, Stews, and One-Pot Meals., Bobby FlayChef-owner of Mesa Grill and Bolo and host of the Food Network's Boy Meets Grill and FoodNation I crave the lusty and gutsy flavors of Tom Valenti's food twelve months a year. Now, instead of trying to steal his dishes from his menu, I have them all right here in Tom Valenti's Soups, Stews, and One-Pot Meals., Lidia Bastianich Chef-owner of Felidia, Becco, and Lidia's and host of Public Television's Lidia's Italian-American Kitchen and Lidia's Italian Table If you enjoy the mellow, velvety, complex, and succulent flavors that come from one-pot meals cooked slowly, this is the book to have.

Target AudienceTrade

IllustratedYes

Lc Classification NumberTx757.V35 2003

Table of ContentContents Foreword by Mario Batali Introduction How to Use This Book Hearty Soups and Chowders Casseroles, Stews, and Chili Large Cuts and Catches Accompaniments and Additions Condiments and Garnishes Notes on Some Recurring Ingredients Mail-Order Sources Acknowledgments Index Copyright © 2003 by Tom Valenti and Andrew Friedman