The James Beard Foundation's Best of the Best: A 25th Anniversary Celebration of America's Outstanding Chefs

240 Pages·2012·17.07 MB·English

by  Kit Wohl

The James Beard Foundation’s Best of
the Best
A 25TH ANNIVERSARY CELEBRATION OF AMERICA’S OUTSTANDING CHEFS
BY
Kit Wohl
PHOTOGRAPHS BY SUSIE CUSHNER
FOREWORD BY MARTHA STEWART
IN MEMORY OF
Chef Robert Barker
Table of Contents
Dedication
Table of Contents
Foreword
introduction
CHAPTER one 1991 & 1998 WOLFGANG PUCK
LOBSTER SHANGHAI STYLE with CRISPY SPINACH
PIZZA with SMOKED SALMON and CAVIAR
KAISERSCHMARRN
CHAPTER two 1992 ALICE WATERS
SUMMER SALAD garden lettuce salad
TURNIP and TURNIP GREENS SOUP
APRICOT GALETTE
CHAPTER three 1993 LARRY FORGIONE
OYSTERS and SEA URCHINS SHARING A SHELL
PAN-ROASTED CHICKEN BREAST with HERB JUS and jim’s creamed hash
potatoes
CHAPTER four 1993 A TRIBUTE TO JEAN-LOUIS PALLADIN
CHAPTER five 1994 DANIEL BOULUD
MAINE PEEKYTOE CRAB SALAD with CELERY, WALNUT OIL, AND
GRANNY SMITH APPLE
ROASTED LAMB LOIN with TREVISO MARMALADE, SEARED FENNEL,
POLENTA TUILES, and SICILIAN OLIVE TAPENADE
CHAPTER six 1995 RICK BAYLESS
GREEN HERB CEVICHE with CUCUMBER ceviche verde con pepino
SMOKY PEANUT MOLE with GRILLED QUAIL Cordonices Asadas en Mole
de Cacahuate
CHAPTER seven 1996 JEREMIAH TOWER
CHILLED HONEYDEW MELON SOUP with CRAB RÉMOULADE
POACHED CHICKEN BREASTS with HOMINY and CRAYFISH
CHAPTER eight 1997 THOMAS KELLER
CAVIAR with BRIOCHE and AVOCADO MOUSSE
LAMB with SWISS CHARD, TOKYO TURNIP, ARROWLEAF SPINACH, and
DIJON MUSTARD MOUSSELINE
CHAPTER nine 1998 JEAN-GEORGES VONGERICHTEN
OEUFS au CAVIAR
GREEN ASPARAGUS with MORELS and ASPARAGUS PURÉE
TURBOT with CHÂTEAU-CHALON SAUCE
CHAPTER ten 1999 CHARLIE TROTTER
GREEN BELGIUM WHITE ASPARAGUS with BLACKBERRIES
SQUAB BREAST with FRENCH BREAKFAST RADISH CONFIT, BLACK
SESAME PURÉE, and ANNATTO GASTRIQUE
CHAPTER eleven 2000 DAVID BOULEY
SEA URCHIN TERRINE with CRÉME FRAÎCHE, OESTRA CAVIAR, and
FRESH KINOME
PORCINI FLAN with DUNGENESS CRAB and BLACK TRUFFLE DASHI
DASHI
CHAPTER twelve 2001 PATRICK O’CONNELL
CARPACCIO of HERB-CRUSTED BABY LAMB with CAESAR SALAD ICE
CREAM
PAN-SEARED MAINE DIVER SCALLOPS with CARAMELIZED ENDIVE,
LEEK PURÉE, and SHAVED BLACK TRUFFLE
CHAPTER thirteen 2002 LIDIA MATTICCHIO BASTIANICH
PACCHERI with ANNA SANTORO’S PESTO TRAPANESE Paccheri al Pesto
Trapanese di Anna Santoro
SPICY CALAMARI Calamari Piccanti
LIMONCELLO TIRAMISÙ
CHAPTER fourteen 2003 ERIC RIPERT
STUFFED ZUCCHINI FLOWERS with PEEKYTOE and KING CRAB and
FINES HERBES-LEMON MOUSSELINE SAUCE
LOBSTER CITRUS á la NAGE
CHAPTER fifteen 2004 JUDY RODGERS
“SALMON BACON,” LETTUCE and TOMATO SANDWICH
FRISÉE and ESCAROLE SALAD with GOLDEN RAISINS, SUNCHOKES,
DRY JACK CHEESE, AND ALMONDS
Zuni BREAD SOUP
CHAPTER sixteen 2005 MARIO BATALI
CAVATELLI with PASTA ENRICO
GRILLED GUINEA HEN with FREGULA and BLACK TRUFFLE
VINAIGRETTE
GRILLED LAMB HEART SPIEDINI with CARDOONS, POTATOES, and
SWEET PEPPER VINAIGRETTE
CHAPTER seventeen 2006 ALFRED PORTALE
BEET SALAD with MANGO, FETA, ORANGE, and MINT
CURRY-SPICED MUSCOVY DUCK BREAST with FRAGRANT BASMATI
RICE
CHAPTER eighteen 2007 MICHEL RICHARD
ONION FETTUCCINE with PARMESAN CHEESE
Duck SHABU SHABU
CHAPTER nineteen 2008 GRANT ACHATZ
BACON, BUTTERSCOTCH, APPLE, THYME
HOT POTATO, COLD POTATO, BLACK TRUFFLE, PARMESAN
CHAPTER twenty 2009 DAN BARBER
GREENHOUSE SALAD with BLUE HILL FARM YOGURT
Summer ZUCCHINI
CHAPTER twenty-one 2010 TOM COLICCHIO
SEA URCHIN and CRAB FONDUE
SPICE-ROASTED LOBSTER with BUTTERMILK CHUTNEY
recipe credits
acknowledgments
About the Author
Copyright
Foreword
MARTHA STEWART