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Welcome to My Kitchen : A New York Chef Shares His Robust Recipes and Secret Techniques by Andrew Friedman and Tom Valenti (2002, Hardcover)
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ISBN 9780060198190
REGISTERED: 02/12/23
UPDATED: 02/12/26
Welcome to My Kitchen: A New York Chef Shares His Robust Recipes and Secret Techniques
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  2. (3) Reviews
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Welcome to My Kitchen: A New York Chef Shares His Robust Recipes and Secret Techniques

Specifications
  • Welcome to My Kitchen: A New York Chef Shares His Robust Recipes and Secret Techniques available on February 01 2015 from Amazon for 3.65
  • ISBN bar code 9780060198190 ξ1 registered April 06 2016
  • ISBN bar code 9780060198190 ξ2 registered February 01 2015
  • Product category is Book
  • Manufacturered by William Morrow Cookbooks 


     

     

     

     
 

 References
     
     

     
    ^ Welcome to My Kitchen : A New York Chef Shares His Robust Recipes and Secret Techniques by Andrew Friedman and Tom Valenti (2002, Hardcover)  (revised Feb 2023)
    ^  (2002). Welcome to My Kitchen: A New York Chef Shares His Robust Recipes and Secret Techniques, William Morrow Cookbooks. Amazon.  (revised Feb 2015)

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In this cookbook, the author seems willing to actually part with secrets he has learned and acquired from his professional training and experiences as a chef. Rather than present yet another collection of recipes that readers can imitate, Valenti seems interested in promoting in the home cook useful cooking skills and ways of adapting to what food is on hand, what time is available, and what interest one has in creative cooking. The introductory sections are informative and different from most other books..
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I recently received this book as a gift and I am very pleased I did. This is such a well-written cookbook, by an author who is clearly passionate about food. The personal, completely unpretentious tone of the author is so refreshing and makes for a very pleasant and easy read. I love how Mr. Valenti shares his personal experiences with food, from his (very tasty) upbringing in an Italian family, to his early years working as an apprentice in high caliber kitchens, to the accomplished chef he has become toda..
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When Tom Valenti wrote his second book, ?Soups, Stews, and One Pot Meals?, he must have been concentrating on simple dishes to atone for the relatively complicated recipes he put in this, his first book. As always, ?simple? and ?complicated? are loaded words in culinary procedures. What appears complicated to some because it involves cooking several different components of a dish separately may be simple to others because each of the individual steps are simple and the end result leaves the flavors of the i..
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